Makes 1 snack-sized pancake.
The texture of shimeji mushrooms really lends itself to a sort of pancake. But you could really use just about any mushroom if you’re a bit creative with how you chop them. Browning the mushrooms is a necessary step. If you skip it, the pancake will end up slimy and watery.
Fungi Fun
What you always wanted to know about shimeji (Hypsizygus tessulatus) but were afraid to ask
They are …
- A staple of Japanese cuisine (占地 or 湿地).
- Crunchy and nutty with that fifth taste of umami (旨味), a savoury flavour.
- Rich in protein, fibre, vitamins and minerals.
- Native to East Asia (also found in northern Europe).
- Often found growing in decaying wood such as beech, maple, cottonwood and elm.
- Commercially grown (when not wild harvested) in organic materials.
- Added to a wide variety of recipes and as a side with roasted meat.
- A great pizza topping!
Mushroom And Sesame Pancake
Ingredients
- 4 Tbsp butter divided
- 1 package shimeji mushrooms cleaned and separated
- Salt to taste
- 1 egg beaten
- 2 Tbsp flour
- 1 Tbsp sesame seeds
- Scallions and cilantro to serve
- Mayo to serve
- Maggi sauce to serve
- Hot sauce to serve
Instructions
- 1. In a large skillet, melt half the butter, then add mushrooms and season with salt. Stir often, until browned, then remove from heat and allow to cool.
- 2. In a bowl, whisk together egg, flour and sesame seeds. Then fold in the cooked mushrooms.
- 3. Place the skillet back over medium-high heat and melt the remaining butter. When the butter has melted, add the mushroom mixture to the pan. Cook until the bottom is firm and browned, about 5 minutes, then flip and cook for an additional 2 to 3 minutes or until the mixture is set.
- 4. Cut into wedges and serve topped with scallions, cilantro, mayo, Maggi and hot sauce.
