Chewy Three-Color Mushroom Pancakes
Festive Treat: Deliciously Chewy Mushroom Pancakes Without Meat
Vegan cuisine, focusing more on vegetables than meat, is trending these days. These chewy three-color mushroom pancakes offer a satisfyingly firm texture even without any meat, making them a delightful and healthy option.
Pancake Ingredients- 3 King Oyster Mushrooms
- 8 Shiitake Mushrooms
- 3 Eggs
- Pinch of Salt
- Cooking Oil, as needed
Cooking Instructions
Step 1
First, prepare the mushrooms. Slice the king oyster mushrooms into thick rounds, about 0.5 cm (1/4 inch) thick. Lightly sprinkle salt on the sliced king oyster mushrooms to season them. If using dried shiitake mushrooms, rehydrate them in lukewarm water, then remove the stems. Make a cross-shaped cut on the cap of each shiitake mushroom. This cut helps them cook evenly and absorb flavors better.
Step 2
Next, prepare the egg batter. Carefully separate the yolks from the whites of the 3 eggs. Add a tiny pinch of salt to each the yolk and the white, then gently whisk them until smooth, breaking up the chalazae (the white cords). The salt in the batter is minimal, as the overall seasoning will come from the salt on the mushrooms and your dipping sauce.
Step 3
Now, it’s time to coat the mushrooms. For the shiitake mushrooms with cross-shaped cuts, lightly dredge only the bottom part (the cut side) in all-purpose flour. Avoid coating the entire cap to highlight the mushroom’s natural texture and aroma. For the sliced king oyster mushrooms, coat them evenly all over with all-purpose flour. This flour coating helps the egg batter adhere better, resulting in a more delicious pancake.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Place the floured mushrooms onto the pan. First, dip the shiitake mushrooms (bottom side coated) into the egg white, then place them cap-side down in the pan. Next, dip the king oyster mushrooms (fully coated) into the egg white and place them in the pan. Cook until the bottom is golden brown. Flip the mushrooms and dip the cooked side into the egg yolk, then place them yolk-side down to cook. Continue cooking until golden brown on both sides, adjusting the heat as needed to prevent the egg from burning.
Step 5
Once the mushroom pancakes are beautifully golden brown, transfer them to a plate lined with paper towels to absorb any excess oil. This step ensures they are less greasy and have a wonderfully crisp texture. Serve them warm to best enjoy the rich mushroom flavor. They are delicious on their own or served with a soy sauce-based dipping sauce.
