Prepare mushrooms first and re-heat when needed.
Melt butter and oil in a heavy bottom sauté pan. Add sliced mushrooms and sauté until they release their juices, season with salt and pepper to taste. Pour in white wine or sake with the mushrooms; cook until all liquid is gone.
In a medium bowl, mix together all ingredients well.
Heat a large cast iron or heavy sauté pan on medium heat; add a little oil to coat bottom of pan. Drop batter using 1/4 or 1/3 measuring cup and cook about two to three minutes per side, until golden brown. Repeat process until all corn cakes are cooked; keep warm in a 200° oven.
CREAMY CUMIN SAUCE
Mix all four ingredients together. This will keep 5 or 6 days in the refrigerator.
Serve Corncake Pancakes with Sautéed Mushrooms and dollop of Creamy Cumin Sauce.
Based on recipe submitted by Greg Fontenot for the 2012 Recipe Contest.
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