Slice cleaned mushrooms and spring onions. Preheat a heavy, non-stick frying pan on medium heat. Add half of the mushrooms at a time and a few pinches of salt.

Allow the mushrooms to seal without disturbing them too much - stir only now and again. Sautee the mushrooms until all of the liquid released has evaporated and the mushrooms turn dark brown. Remove the mushrooms from the pan.

Clean the pan if needed, warm it up and add a tablespoon of oil. Once the oil gets hot add sliced spring onions. Sautee on low-medium heat until softened and a little charred. Return mushrooms to the pan and spinach. Stir everything well. Allow spinach to cook for a minute or so, just until it wilted. Season to taste.

Put all of the ingredients, apart from oil, in a small blender with 120 ml (½ cup) of water. Blend well.

Pre-heat a non-stick pancake (or crepe) pan on low-medium heat. Brush on a few drops of oil, then ladle on the batter. Help the batter spread into a pancake using back of the ladle. Allow the pancake to cook undisturbed until the edges no longer adhere to the pan and the pancake is ready to flip. Flip gently and once flipped cook on the other side until fully cooked.

Carry on cooking the pancakes in the same manner, but keep an eye on heat levels as the more pancakes you make the hotter the pan gets - lower the heat if needed. Keep cooked pancakes in a warm oven if liked.

Fill each pancake with the mushroom mixture, dollop with your favourite cheese and chilli chutney. Serve immediately.