Instructions: Heat skillet over medium heat, about 1 minute. Add olive oil and mushrooms and cook 5 minutes. Stir in 1/2 teaspoon salt and cook 5 minutes more. Stir in garlic and lemon juice and remove pan from heat.

Beat eggs in bowl. Whisk in flour and remaining 1/2 teaspoon salt. Stir in cooked mushrooms, including all juices. Add scallions, wild rice, goat cheese and black pepper, and stir until well combined.

Wipe out skillet and return to medium heat. After 1 to 2 minutes, spray lightly with nonstick vegetable spray and add butter, if using.

When pan is hot enough to sizzle bread crumb, using 1/2-cup measure, scoop up batter and pour into hot pan. Cook for 2 to 3 minutes on each side, or until pancakes are golden.

Serve hot, warm or at room temperature with one or more of toppings suggested above.

This recipe yields 4 servings.

Wine Suggestions: The two red wine grapes of Burgundy are Pinot Noir and Gamay, the latter used for Beaujolais. Wild rice, goat cheese and earthy mushrooms match well with a Beaujolais, such as Morgon, Grand Cru, Anne-Marie Perret, Domaine des Grand Cras.

Comments: You can speed preparation of this dish by purchasing preprepared wild rice, available in foil packets at some specialty food stores.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.