Nutrient-Rich & Chewy Shiitake Mushroom Pancakes
How to Make Shiitake Mushroom Pancakes, Delicious Shiitake Mushroom Recipes, Healthy Mushroom Pancakes, Easy Mushroom Pancake Recipe, Elegant Mushroom Dishes
Shiitake mushrooms are packed with fiber, offering a delightful chewy texture and benefiting gut health. Many find shiitake mushrooms to have a meat-like flavor, and while I might not get a distinctly ‘meaty’ taste, I certainly find them to possess a sophisticated, umami-rich flavor profile. That’s why shiitake mushrooms are my favorite among all mushrooms! Today, I’ve made shiitake mushroom pancakes using these wonderful fungi. This recipe features shiitake mushrooms and various vegetables mixed into an egg batter, then pan-fried until golden brown. Not only is it delicious and nutritious, but it’s also a versatile mushroom dish that pairs wonderfully with drinks or as a side for rice.
Shiitake Mushroom Pancake Ingredients- 8 shiitake mushrooms
- 1/2 onion
- 1/2 green onion (scallion)
- 5 cm carrot
- 4 eggs
- 4 pinches of salt
- 2 pinches of black pepper
Cooking Instructions
Step 1
Prepare 8 shiitake mushrooms. First, remove the tough stems. Wash them thoroughly under running water. Gently squeeze out excess water with your hands. Then, slice them lengthwise into bite-sized pieces. Preserving the chewy texture of the shiitake mushrooms is key!
Step 2
Now, let’s prepare the vegetables. Finely chop 1/2 green onion. Thinly slice 1/2 onion. Prepare a 5 cm piece of carrot and slice it into thin strips. These vegetables will add color and texture to the pancakes.
Step 3
In a large bowl, combine the prepared shiitake mushrooms and vegetables. Crack in 4 eggs. Add 4 pinches of salt and 2 pinches of black pepper for seasoning. The eggs will act as a binder for all the ingredients.
Step 4
Mix all the ingredients thoroughly with a spatula or spoon to create a batter. Tip: While some recipes call for adding pancake mix or flour, I prefer to omit them to highlight the clean, natural flavor of the mushrooms. This approach not only results in a purer taste but also makes the pancakes easier to digest, leaving you feeling light and comfortable after eating.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan. You can make the pancakes large or small, depending on your preference. I made mine relatively large this time for quicker cooking. Tip: When pan-frying, it’s important to maintain a medium to medium-low heat. This prevents the outside from burning before the inside is cooked through. Fry them until golden brown and cooked on both sides.
Step 6
Your nutritious and chewy shiitake mushroom pancakes, made with a variety of fresh vegetables, are now ready! Shiitake mushrooms are known for their satisfying chewiness, abundant natural juices, and deep umami flavor, which complements any dish beautifully. Just as adding mushrooms can deepen the flavor of broths, using them in pancakes brings out a rich savoriness, allowing you to enjoy a delicious vegetable pancake. Because these are made without pancake mix or flour, they are much lighter than typical savory pancakes, making them easy on the stomach. They are perfect as a side dish for rice or as a delightful snack with drinks. Enjoy these wonderfully light and flavorful shiitake mushroom pancakes without any hesitation!
