Slice vegetables and transfer to mixing bowl (cut everything thin).

Cook mushrooms gently with onions and garlic & greens, this doesn’t have to be fully cooked. Set aside.

Place mushroom mix and half of blue cheese in medium mixing bowl spreading around bowl.

Add eggs to bowl of mushroom mix (think of this as making a pancake batter –, ensure they are fully coated with eggs).

Add sprinkling of salt and black cracked pepper.

Add splash of milk and mix again.

Ensure mushrooms are moist (add a second splash of milk, if needed).

Add 2T of olive oil and continue mixing so the vegetables are well coated.

Gradually add flour to bowl and continue mixing.

Mix until batter consistency forms. If batter becomes too wet, add more flour as needed.

Add additional sprinkling of salt to taste.

Generously coat cast iron skillet with oil or butter and place over (medium high).

Allow heat to build up in pan for a few minutes ensuring oil or butter has a nice shimmer when moving pan back and forth.

Check to see if batter has thinned. This may happen and is normal as mushrooms are predominantly water. If so, add more flour to thicken batter and mix well.

Place serving-size spoonful of batter to skillet.

Using spatula, press down lightly on latkes to flatten.

Once pancakes are golden on bottom, flip to other side (tip: try to flip them away from you so oil doesn’t splatter).

When golden on both sides, transfer to serving dish.

Cut apples into matchsticks and mix with parsley, tarragon, honey, evoo and a splash of cider vinegar.

Top pancakes with some of apple mix and another tablespoon of blue cheese crumbles or amount to taste.

Drizzle with honey, additional sprinkling of salt and cracked black pepper, garnish with fresh parsley, a sprinkle of good salt and drizzle of olive oil vinegar.

Roasted Mushroom Bao with, Chili-crisp & Avocado Crema

Ingredients

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