Aromatic Autumn Mixed Mushroom Pancakes
Delicious Appetizer & Snack Made with Seasonal Mixed Mushrooms
Autumn brings a wonderful variety of fresh mushrooms! This mixed mushroom pancake is packed with various mushrooms, offering a delightful texture and rich flavor. It’s perfect as a snack, a fantastic accompaniment to drinks, or even as a side dish for your meals. Enjoy the natural taste and aroma of the mushrooms!
Main Ingredients
- Assorted mushrooms 200g (Use any mushrooms you have, such as oyster mushrooms, enoki mushrooms, shiitake mushrooms, or king oyster mushrooms)
- 2 fresh eggs
- 50g carrot
- 3 Korean chili peppers (Cheongyang)
- 1/2 cup all-purpose flour (approx. 60g)
- Generous amount of cooking oil for frying
Mushroom Seasoning
- 1 tsp salt
- 2 Tbsp sesame oil (approx. 30ml)
- Pinch of black pepper (to taste)
- 1 tsp salt
- 2 Tbsp sesame oil (approx. 30ml)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, prepare all the ingredients for your delicious mushroom pancakes. Feel free to use any mushrooms you have on hand, such as oyster, enoki, shiitake, or king oyster mushrooms. Each type will add its unique charm, contributing to a richer overall flavor.
Step 2
After cleaning the prepared mushrooms, chop them into pieces about 0.5cm in size, rather than mincing them too finely. Chopping them this way allows you to fully appreciate the chewy texture of the mushrooms, and their flavor will be more prominent after cooking.
Step 3
Place the chopped mushrooms in a bowl. Add the mushroom seasoning ingredients: 1 tsp salt, 2 Tbsp sesame oil, and a pinch of pepper. Gently mix them with your hands until well combined. Let this mixture sit for about 10 minutes; this allows the seasonings to penetrate the mushrooms, enhancing their flavor.
Step 4
Wash the Korean chili peppers and remove the seeds, then finely chop them. Do the same for the carrot. Finely chopping these vegetables ensures they blend well with the mushroom texture and add both color and flavor without overpowering the dish.
Step 5
To the bowl with the seasoned mushrooms, chopped carrots, and chili peppers, add 2 fresh eggs and 1/2 cup of all-purpose flour. Use a spoon or spatula to mix everything thoroughly until you have a well-combined batter. If the batter seems too runny, add a little more flour. If it’s too stiff, add a tiny bit of water to reach the desired consistency.
Step 6
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Drop spoonfuls of the batter onto the hot pan, shaping them into bite-sized pancakes (about 5-7cm in diameter). Make sure to leave some space between each pancake so they don’t stick together.
Step 7
Cook over medium-low heat until the underside is golden brown and set. Then, carefully flip each pancake with a spatula. Cook the other side until it’s also a beautiful golden brown. Adjust the heat as needed to prevent burning.
Step 8
Your delicious mixed mushroom pancakes are ready! Both sides should be perfectly golden brown and crispy. They are best enjoyed immediately while warm. Serve them with a soy-based dipping sauce for an even more delightful experience.
