Honey Fungus and Potato Pancake

Honey Fungus Ingredients:
200 gms Honey fungus
50 gms Butter
10 gms Sage
1 Shallot

Method: Place the washed mushrooms into a pan of water and bring to the boil then remove. In a pan gently cook the shallots and mushrooms in the butter for 5 minutes. Chop the sage and mix, season to taste.

Potato and Cobnut Pancake Ingredients:
125 gms Potato (mashed)
40 gms Flour
1 Egg
1 Cobnut
1 teaspoon baking powder
60 ml of milk
Pinch of Salt

Method: Peel and chop the potato, cook in water for 20 minutes, drain and mash. Cool a little, mix with flour, baking powder, milk, grated cobnut, egg and salt. Heat some rapeseed oil in a small frying pan. With floured hands, shape a small pancake from the potato mixture. Place gently into hot pan, pat down with a spatula, making sure the pancake is not sticking. Colour to golden brown before turning over ( about 4 minute). Colour the other side before removing.

Cheese sauce Ingredients:
20 gms Butter
20 gms Flour
200 ml Milk
Pinch of Nutmeg
50 gms Cheddar

Method: Gently melt the butter before vigorously whisking the flour into it. Slowly add the milk, whisking hard each time you add the milk. When all the milk has been added remove from the heat, add the grated nutmeg and cheese and a pinch of salt.

Making the dish:

Place the pancake in the middle of the plate. Spoon the sauce around the plate. Place the mushrooms onto the sauce and serve.