Chewy Oyster Mushroom Pancakes: A Delicious and Easy Side Dish
How to Make Oyster Mushroom Pancakes: Delicious Mushroom Pancake Recipe
I had a pack of oyster mushrooms in the fridge that were starting to look a bit wilted, so I decided to make some crispy and chewy oyster mushroom pancakes for dinner. This recipe uses simple ingredients and makes a fantastic side dish or even a great accompaniment to drinks. The combination of abundant vegetables and mushrooms is superb!
Ingredients
- 1 pack Oyster Mushrooms (approx. 130g)
- 1/4 Carrot (approx. 30g)
- 1/4 Onion (approx. 35g)
- 2 Korean Green Chilies (approx. 16g)
- 2 Eggs
- 2 Tbsp Pancake Mix
- 0.3 tsp Salt
- Pinch of Black Pepper
- Plenty of Cooking Oil
- Ketchup (for serving)
Cooking Instructions
Step 1
First, trim the tough base of the oyster mushrooms. Gently separate the mushrooms into individual strands by hand. If the mushrooms are thick, cut them in half lengthwise for easier cooking.
Step 2
Wash the carrot and onion, then thinly slice them into matchsticks about 2mm thick. For the Korean green chilies, remove the stems, cut them in half lengthwise, and then finely chop them. This will add a nice spicy kick.
Step 3
In a large bowl, combine the prepared oyster mushrooms, shredded carrots, sliced onions, and chopped green chilies. Mix everything together.
Step 4
Add 2 tablespoons of pancake mix to the bowl. This will help bind the ingredients together and give the pancakes a good texture. Season with 0.3 teaspoon of salt and a pinch of black pepper for flavor.
Step 5
Using a spatula or spoon, gently stir the mixture to combine the ingredients with the pancake mix. The batter should be moist enough to hold together but not too wet. It should have a consistency where the egg mixture doesn’t run off easily; a slightly thicker batter is ideal to prevent the pancakes from falling apart.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the pan is hot, use a spoon to scoop portions of the mushroom mixture and drop them onto the pan, shaping them into small, round pancakes. If creating perfect circles is difficult, don’t worry—just drop the mixture as is; they’ll still be delicious!
Step 7
As the edges of the pancakes turn golden brown, it’s time to flip them. Carefully turn each pancake over in the order they were placed in the pan. Flipping them when the bottom is sufficiently cooked will help maintain their shape.
Step 8
After flipping, gently press down on the center of each pancake with the back of your spoon. This helps them cook evenly. If the pan looks dry, add a little more oil. Using enough oil is key to achieving crispy, golden-brown pancakes all around.
Step 9
Continue to cook for a few minutes on each side until they are golden brown and cooked through. To check for doneness, gently lift one pancake to see if it’s nicely browned. Once they are ready, turn off the heat and serve. Enjoy your delicious oyster mushroom pancakes with ketchup or your favorite dipping sauce!
