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shaggy mane mushroom waffles
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5 from 3 votes

Shaggy Mane Mushroom Waffles

Savory Waffles with mushrooms, ham, shallots, and cheddar. A fancy way to do breakfast!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Breakfast
Cuisine: American
Servings: 6 waffles
Calories: 332kcal
Author: Hilda Sterner


  • Waffle Maker
  • skillet


  • 5 tablespoon unsalted butter (melted, divided)
  • 6 medium Shaggy Mane mushrooms (or more, sliced)
  • 2 medium shallots (diced)
  • 1 clove garlic (minced)
  • 4 ounces ham (diced)
  • 1 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon Tony Chachere's Creole Seasoning
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg
  • ¾ cup buttermilk
  • 1 cup shredded cheddar cheese


  • Wipe mushrooms with a damp paper towel to clean. Slice the mushrooms and add to a skillet with 1 tablespoon butter along with the diced shallots. Sauté a few minutes longer. Finally, add ham and garlic. Sauté until the mushrooms are golden and the onion is caramelized. Set aside to cool.
  • In a medium bowl, sift flour, sugar, Tony Chachere's, baking powder, and baking soda. In a smaller bowl, whisk egg, buttermilk, and the remaining melted butter, then gently mix into the dry ingredients. Fold in shredded cheese, and cooled mushroom mixture.
  • Heat waffle iron and spray with non-stick cooking spray. When the waffle iron is ready, add approximately ⅓ cup of batter for each 4"x4" waffle and seal. Cook for 2 to 2-½ minutes or until done.

How to Serve

  • Shaggy Mane Waffles can be enjoyed as a quick on-the-go breakfast. For an extra special breakfast, serve topped with an egg, melted cheese, chives, and hot sauce.


  • To keep the waffles from getting soggy while you're making the rest, stand them up on a rack. This allows the steam to dissipate instead of collecting under the waffle.
  • If you have access to more shaggy mane mushrooms you can add more inside the batter and sauté the rest to serve over the waffles.
  • The batter can be made ahead of time but has a tendency to thicken over time. This problem can be solved by adding a small amount of milk to the batter.
  • Leftover waffles can be stored in the refrigerator or frozen.
  • To reheat cooked waffles, simply pop them in a toaster. Another option is to bake them in a 350 F degree oven until crisp.


Serving: 1waffle | Calories: 332kcal | Carbohydrates: 10g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 1186mg | Fiber: 1g | Sugar: 4g