Ingredients
1 cup balsamic vinegar2 tablespoons brown sugar2 bacon strips, chopped1/2 cup butter, softened1/3 cup crumbled goat cheese1/2 pound portobello mushrooms, stems removed, cubed2 tablespoons olive oil1-3/4 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon salt2 eggs1-1/2 cups plus 2 tablespoons milk1/2 cup canola oil
Preparation
In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced to 1/3 cup. In a small skillet, cook bacon over medium heat until crisp. Transfer bacon and drippings to a small bowl; cool slightly. Add butter and goat cheese; beat until blended.
In a large skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until very finely chopped. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and chopped mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with goat cheese butter and balsamic syrup.
