Boxty (pancakes) with Beer-Braised Mushrooms

By á-4939

Ingredients

• For the pancakes:
• 1 1/2 cup all-purpose flour
• 2 tbs arrowroot flour
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup red onion, chopped finely
• 1 cup shredded potatoes
• 1 1/2 cup almond milk
• For the mushrooms:
• 8 oz. button mushrooms, thick sliced
• 1/4 red onion, sliced
• 1 tbs olive oil
• 1/3 cup vegan Irish-style beer (I used Killian's Irish Red)
• 2 tbs onion granules
• salt and pepper to taste

Preparation

Step 1

Preheat your oven to 375.
In a small baking dish, combine mushrooms, onion and olive oil. Mix together. Add Irish beer and onion granules, and mix together to combine. Salt and pepper according to your taste preferences. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes.
While your mushrooms are in the oven, combine all of the pancake ingredients in a large bowl and mix on medium for at least 1 minute. This mixture will be very thin, but not watery. If it's watery, add in a little flour. If it's thick, add in more almond milk.
Preheat a skillet on medium heat for about 4-5 minutes. Spray nonstick spray on the bottom of the pan. With a 1/2 cup measure, pour the mix into the pan and spread with the flat of a spoon or spatula until thin. Allow to cook on that side until the white, raw batter has cooked through and is a little transparent. Flip and cook for about 3 or 4 more minutes, or until golden brown. This batter makes about 6 or 7 pancakes.
When the mushrooms are done, scoop a generous amount onto 1/2 of the pancake then fold over, enveloping the filling.