Savory Waffles with Mushroom and Corn Cream Sauce (30 Minutes)

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These easy-to-make waffles are golden and crispy, providing the perfect base for the luscious sauce made with sautéed mushrooms and sweet corn. The result is a savory-sweet fusion that’s an ideal option for a fast and satisfying brunch, lunch, or even a cozy dinner. Let’s begin!

Ingredients

Units Scale

For the waffles:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

For the mushroom and corn cream sauce:

  • 2 tablespoons unsalted butter
  • 1 cup sliced mushrooms (cremini or button)
  • 1 cup corn kernels (fresh or frozen)
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for the waffle batter.
  2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and no lumps remain. Let the batter rest while you prepare the sauce.
  4. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are golden brown and tender.
  5. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  6. Add the corn kernels to the skillet and sauté for a few minutes until they are heated through.
  7. Pour in the heavy cream and chicken or vegetable broth. Simmer the mixture for about 5 minutes until the sauce thickens slightly. Season with salt and black pepper to taste. If you prefer a smoother sauce, feel free to use an immersion blender to reach your desired consistency.
  8. Now preheat your waffle maker according to the manufacturer’s instructions. Pour the waffle batter onto the hot waffle iron and cook until the waffles are golden brown and crisp.
  9. Remove the waffles from the iron and keep them warm while you finish the sauce.
  10. Place a freshly cooked waffle on a plate and generously ladle the creamy mushroom and corn sauce over it. Garnish with chopped fresh parsley for a burst of color and flavor.

Equipment

Notes

Customize the sauce by adding your favorite herbs or spices like thyme, rosemary, or red pepper flakes for an extra kick. For a complete brunch-themed spread, serve these delightful waffles with a side of crispy bacon, a sunny-side-up egg, or a fresh fruit salad. Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently over low heat before serving. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/savory-waffles-with-mushroom-and-corn-cream-sauce-30-minutes/