Chewy & Savory King Oyster Mushroom Pancakes: A Perfect Side Dish!
The Ultimate Mushroom Pancake Recipe: Combining the Chewy Texture of King Oyster Mushrooms with the Richness of Eggs
Enjoy these delicious King Oyster Mushroom Pancakes, featuring a delightful chewy texture and rich, savory flavor. Made with simple ingredients, they are quick to prepare and make an excellent side dish for any meal. They’re also a fantastic pairing with Korean rice wine (makgeolli)! Treat your family to these delightful mushroom pancakes.
Main Ingredients- 3 King Oyster Mushrooms
- 3 Eggs
Basic Seasoning- 1 pinch of Salt
- 1 pinch of Salt
Cooking Instructions
Step 1
Rinse the fresh King Oyster Mushrooms under running water. Trim off any dirty ends from the base with a knife.
Step 2
Slice the cleaned mushrooms in half lengthwise, then thinly slice them into approximately 0.5 cm thick pieces. If they are too thick, they will take longer to cook.
Step 3
Crack the 3 eggs into a bowl. Add a pinch of salt. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are well combined. Ensure there are no lumps of egg white for a smoother pancake.
Step 4
Dip the prepared King Oyster Mushroom slices into the beaten egg mixture, coating both sides evenly. Let them soak briefly to absorb the egg batter.
Step 5
Heat a pan over medium heat and add a generous amount of olive oil (or cooking oil). Carefully place the egg-coated mushroom slices into the hot pan, ensuring they don’t overlap too much.
Step 6
Cook the mushroom pancakes over medium heat until golden brown on both sides. Be mindful of the heat to prevent the egg from burning.
Step 7
Once the first side is golden brown, you’ll notice the mushrooms slightly curling. Flip them over and cook the other side until equally golden and lightly crisped. Avoid overcooking to maintain their pleasant chewy texture.
Step 8
Remove the cooked pancakes from the pan and set aside on a plate. If there’s excess oil, you can lightly wipe the pan clean before adding more egg-coated mushrooms. Continue frying the remaining slices.
Step 9
If you have leftover egg batter, you can pour it directly into the pan after cooking the mushrooms to create a thin, large omelet-like piece to serve alongside, making the dish even more substantial and delicious.
Step 10
Your chewy and savory King Oyster Mushroom Pancakes are ready! They are best enjoyed fresh and warm.
Step 11
For a simple dipping sauce, mix 1 Tbsp soy sauce, 1/2 Tbsp red pepper flakes, 1/2 Tbsp plum extract (or 1/2 Tbsp sugar), and 1/2 Tbsp water in a small bowl. Stir well until combined.
