Name: Crispy Mushroom Pancakes
Total time: 40 min
Yield: 4
Cuisine: Chinese-Inspired
Ingredients: 400g Oyster Mushrooms; 3 Tbsp Cornflour; 1 ½ Tbsp Chinese Five Spice; 1 Cucumber; 6 Spring Onions; 180g Hoisin Sauce; 12 Chinese Pancakes; Salt; Vegetable Oil

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For too long, vegans have been made to go without crispy duck pancakes. No more. We’ve replaced duck with meaty mushrooms in this completely plant-based recipe.

Crispy Mushroom Pancakes

Tear your mushrooms into shreds with your hands.

Toss them in a bowl with your cornflour, five spice and pinch of salt, then toss to coat. 

Heat a generous glug of vegetable oil in a frying pan. Add ¼ of your mushrooms, then fry for a few mins until crispy. You may need to flip them over. Remove from the pan and drain on a tray lined with kitchen paper, then continue with your remaining mushrooms.

Add just a little of your hoisin sauce to your mushrooms, and toss to coat.

Julienne your cucumber and spring onions.

Serve your crispy mushrooms with your remaining hoisin sauce, cucumber and spring onions in your pancakes.

Incredible. Converted my non-mushroom friend

This was so good! As a meat eater it was as close to the real thing as you would get. So tasty and texture is perfect!

This was really good (and easy!) but not sure if it was worth the cost of the posh mushrooms. Worth trying if you've got a proper craving for duck pancakes though!

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6314380513112

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Easy

£8-12

Unearthed from the Cape Coast region, this Shiraz shows aromas of red cherry and plum which explode on the palate along with black cherry and a hint of pepper and spice. The tannins are soft and silky with a lingering dark chocolate finish. Great with a fresh and crunchy salad.

Dynamite Factory Shiraz

Chinese-Inspired

Vegan

Crispy
Mushroom
Pancakes

Lunch

Dinner

Tear your mushrooms into shreds with your hands.

Toss them in a bowl with your cornflour, five spice and pinch of salt, then toss to coat.

Heat a generous glug of vegetable oil in a frying pan. Add ¼ of your mushrooms, then fry for a few mins until crispy. You may need to flip them over. Remove from the pan and drain on a tray lined with kitchen paper, then continue with your remaining mushrooms.

Add just a little of your hoisin sauce to your mushrooms, and toss to coat.

Julienne your cucumber and spring onions.

Warm up your Chinese pancakes.

Serve your crispy mushrooms with your remaining hoisin sauce, cucumber and spring onions in your pancakes.

Fakeaway

Comfort

King Oyster Mushroom

Mushroom

Gram

Cornflour

Tablespoon

Five-Spice

Cucumber

Spring Onion

Hoisin Sauce

Chinese Pancake

Salt

Vegetable Oil

Pancakes

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