Classic Mushroom Waffles

Instructions

1. 1

   Heat a teaspoon of oil in a small skillet over medium. Sauté the shallot/onion 2 minutes until soft, add the finely chopped mushrooms and cook 4–5 minutes until the moisture mostly evaporates and mushrooms are tender. Let cool a bit.

2. 2

   Preheat your waffle iron and lightly grease it.

3. 3

   In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and pepper (if using). In another bowl, beat the egg with milk and melted butter or oil.

4. 4

   Combine wet and dry ingredients until just mixed. Fold in the cooked mushrooms, grated cheese (if using), and chopped herbs. The batter will be slightly thick — that’s perfect.

5. 5

   Spoon batter into the preheated waffle iron (amount depends on your iron size) and cook until waffles are golden and crisp, about 3–5 minutes.

6. 6

   Transfer waffles to a wire rack to stay crisp. Let cool to a safe temperature before serving to little ones; cut into strips for easy handling.

7. 7

   Serve plain or with a smear of yogurt or mashed avocado for babies. For adults, try a fried egg, hot honey, or a simple green salad alongside.

8. 8

   Store leftovers in the fridge for 2 days or freeze separated by parchment. Reheat in a toaster or oven at 350°F (175°C) until warmed and crisp.