Delicious Stuffed Mushroom Pancakes
[Special Side Dish] Make Flavorful Mushroom Pancakes with Minced Meat and Vegetables
These unique pancakes are made by stuffing button mushrooms with a savory mixture of minced meat and fresh vegetables. They offer a much richer flavor than simply grilling mushrooms. Perfect for holidays, special occasions, or when entertaining guests, these pan-fried delights also make an excellent accompaniment to drinks. Being mild and containing meat, they’re a great option for children’s meals or even as part of a balanced diet.
Main Ingredients
- 10-12 Button Mushrooms
- About 1/4 cup finely chopped carrot (small size)
- 1 Korean Green Chili Pepper (adjust to taste)
- 4 Eggs
- 100g Ground Pork
Batter Seasoning
- 4 Tbsp Pancake Mix (Buchim Garu)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 Tbsp Minced Garlic
- 4 Tbsp Pancake Mix (Buchim Garu)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, gently separate the stems from the button mushrooms and carefully peel the caps. If the mushroom caps are clean, you can simply detach the stems.
Step 2
Do not discard the separated mushroom stems. Finely mince them. Including these minced stems in the filling will significantly enhance the mushroom’s flavor, making the dish even more delicious.
Step 3
Prepare 100g of ground pork. I used ground pork that I minced myself from raw meat at home, which provides a fresher texture.
Step 4
Peel and finely chop about half of a small carrot. Also, remove the seeds from one Korean green chili pepper and mince it finely. You can add more chili pepper if you like it spicy, or omit it if you prefer less heat.
Step 5
Combine the minced mushroom stems, ground pork, chopped carrot, and minced green chili pepper in a bowl. Add 1/2 Tbsp of minced garlic, a pinch of black pepper, and 4 Tbsp of pancake mix (or all-purpose flour).
Step 6
Crack 2 of the 4 eggs into the mixture. The remaining 2 eggs will be used later for coating.
Step 7
Add 1/2 tsp of salt to season the filling. You can adjust the saltiness to your preference after tasting.
Step 8
Mix all the ingredients together thoroughly by kneading with your hands. It’s important that the filling is not too watery, as this can cause the pancakes to break apart. Aim for a consistency that is slightly thick. If the mixture is too wet, add a little more pancake mix (or flour) to adjust the thickness.
Step 9
Using a teaspoon, carefully scoop out the inside of the mushroom caps to create a hollow space for the filling. Be gentle to avoid breaking the mushroom caps; this careful handling is key.
Step 10
Think of this process like preparing shiitake mushroom caps for stuffing. This hollowed-out space is where we will place our delicious filling.
Step 11
Carefully stuff the prepared filling into the hollowed-out button mushrooms. Press the filling down gently but firmly so it stays put while cooking.
Step 12
Here are the stuffed mushrooms. If you fill them too generously, making them bulge excessively, they will take longer to cook through. It’s best to fill them to a moderate level.
Step 13
Lightly coat the outside of the stuffed mushroom caps with pancake mix (or flour). It will look like snow has fallen on the mushrooms!
Step 14
In a separate bowl, beat the remaining 2 eggs to make an egg wash. Dip the flour-coated mushrooms into the egg wash, ensuring they are evenly coated. Heat a pan with a moderate amount of oil over medium heat. Place the stuffed mushrooms into the pan with the filling side down.
Step 15
Once the filling side touching the pan turns golden brown and cooked, reduce the heat to low. Then, carefully flip the mushrooms over.
Step 16
After about 2 minutes on the second side, flip them back over. Now, cook on low heat for about 5 minutes with the filled side facing the pan. This slow cooking ensures the filling is cooked through evenly.
Step 17
If you have leftover filling, don’t throw it away! You can crack more eggs into the remaining filling, mix it well, and make an egg roll (tamagoyaki style) for another delicious dish. Enjoy every last bit!
