PORTOBELLO WAFFLES WITH BALSAMIC SYRUP
For a delightful brunch surprise, serve crisp golden waffles that have portobello mushrooms and bacon in the batter. They’re topped with tangy goat cheese butter and a drizzle of sweet balsamic reduction.
—DAVID BRIDGES SHREVEPORT, LA
PREP: 40 MIN. • COOK: 5 MIN./BATCH • MAKES: 16 WAFFLES (1 CUP BUTTER AND 1/3 CUP SYRUP)
1 cup balsamic vinegar
2 tablespoons brown sugar
2 bacon strips, chopped
1/2 cup butter, softened
1/3 cup crumbled goat cheese
1/2 pound portobello mushrooms, stems removed, cubed
2 tablespoons olive oil
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
2 eggs
1 1/2 cups plus 2 tablespoons milk
1/2 cup canola oil
1. In a saucepan, bring vinegar and brown sugar to a boil; cook until liquid is reduced to 1/3 cup. In a skillet, cook bacon until crisp. Transfer bacon and drippings to a bowl; cool slightly. Add butter and goat cheese; beat until blended.
2. In a skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until very finely chopped. In a bowl, mix dry ingredients. In another bowl, whisk the eggs, milk, oil and chopped mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms.
3. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with goat cheese butter and balsamic syrup.