Servings: 10

20 Mushroom pancakes
For the stuffing

800 gr. Chicken breast
400 gr. Cooked spinach
150 gr. Grinded goat cheese
10 gr. Rosemary, basil, thyme olive oil

For the sauce

1 kg. semi ripe tomatoes
200 gr. Onions
60 gr. Pre hydrated oyster mushroom
30 gr. Tomatoe concasse
50 cc. White wine
c/n sugar chicken or vegetable broth
c/n majoram and basil

Sautee the chicken in olive oil, add chopped spinach and cheese, herbs and cook a little. Alter that, add a little bit of fresh cream if necessary. Put it aside.

For the sauce, prepare a “mise en place” with all the ingredients, then reduce strong flavor in onions with hot water or salt, let them rest and then add the tomatoes previously diced, with no seeds, some sugar, white wine and broth. Allow to cook until tomatoes turn into a pureé, add pre hydrated mushrooms with its juice, cook for 10 minutes. Season slightly and use the mixture to stuff the pancakes, cover them with the sauce cover with greated cheese and majoram and let it cook at 200º C until the cheese looks slightly golden. Serve inmediately.