4. Cook the chopped onions and brown-cap mushrooms in 15 ml (1 tbsp) of hot oil until light brown in color. Add the stock and mushrooms, and seasoning, then simmer for about 20 minutes or until the mixture is syrup like.

5. Take half of this mixture, make smooth in a processor, then return to the pan.

6. Take the spinach mixture from step 3 and put in an oiled ovenproof dish. Then layer half a dozen pancakes with the mushroom mixture in between along with the remaining spinach mixture. End with the mushroom layer.

7. Cook until weel browned at gas mark 6 (200 degrees centigrade, 400 F) for about 30 minutes.

8. Serve with flat-leaf parsley garnish.
About the Author

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you christmas recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.

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