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Portobello Waffles with Balsamic Syrup

For a delightful breakfast or brunch surprise, serve crisp golden waffles that feature portobello mushrooms and bacon in the batter. They're topped with tangy goat cheese butter and a drizzle of balsamic vinegar. (This creative recipe took first place in the Mushrooms Every Day, Every Way contest "Fun Fungi" category).—David Bridges, Shreveport, Louisiana

8 ServingsPrep: 40 min. Cook: 5 min./batch

Ingredients

1 cup balsamic vinegar
2 tablespoons brown sugar
2 bacon strips, chopped
1/2 cup butter, softened
1/3 cup crumbled goat cheese
2 large portobello mushrooms (8 ounces), cubed
2 tablespoons olive oil
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
2 eggs
1-1/2 cups plus 2 tablespoons milk
1/2 cup canola oil

Directions

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.

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Portobello Waffles with Balsamic Syrup (continued)

Directions (continued)

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 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.
Yield: 16 waffles (1 cup butter and 1/3 cup syrup).