Peking Style Mushroom Pancakes
Equipment
- Grill Pan
Ingredients
- 1-1½ lbs mixed mushrooms shiitake, oyster, shimiji, king trumpet, and enoki mushrooms,
- 1 tsp garlic powder
- 1 tbsp Chinese 5 spice powder
- 1 tbsp low sodium soy sauce or tamari
- pinch of hot chili flakes
- 2-3 tbsp any neutral oil
- ½ tsp sea salt
To Serve
- 2-3 Persian cucumbers sliced into julienne sticks
- 4-5 spring green onions trimmed and sliced into julienne strips, then set in cold water
- ½ cup quality hoisin sauce
- 12-15 small store-bought flour tortilla/pancakes or baby romaine, little gem or similar lettuce use gluten free tortillas if needed
Instructions
- Preheat the oven to 350°F.
- Slice the mushrooms if they're large. Place them in a bowl and marinate them with the five-spice, chile flakes, garlic powder, sea salt and drizzle with the tamari or soy sauce and oil.
- Place them on a baking sheet or grill pan(to grill) or roast in the oven until browned and most of the moisture has evaporated, about 10-20 minutes. Taste, and adjust seasoning, if needed.
- Prepare the vegetables and set aside. Warm a pan and lightly toast or cook the tortillas or pancakes.
- To serve- speed a spoonful of hoisin sauce on a pancake/tortilla followed by mushrooms and garnish with cucumber and green onions. Enjoy!
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