Hi bloggers and food lovers, what are you having for lunch today? Today I made oyster mushroom pancakes. Usually I fry them with a lot of flour or stir-fry them, but this time I wanted to try making them into pancakes. It turns out they taste great—the texture is just right, with a satisfying crunch when you bite into them. It’s absolutely delicious, and drizzled with black pepper sauce, it makes for a fantastic combination. Alright, let’s get right to it
Ingredients:
Pancakes:
- 250 grams oyster mushrooms
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp bouillon powder
- 2 tbsp cornstarch
- 1 egg
- cooking oil
Sauce ingredients:
- 1/2 tbsp margarine
- 1 clove garlic
- 2 tbsp ground black pepper
- 2 tbsp chili sauce
- 1 tbsp tomato sauce
- 1/2 tbsp oyster sauce
- 2 tbsp sweet soy sauce
- 40 ml water
Instructions:
Oyster Mushroom Pancakes:
- Prepare the oyster mushrooms and trim the ends of the stems
- Rinse the oyster mushrooms under running water
- Tear the oyster mushrooms into smaller pieces for easier eating
- Rinse again, then squeeze the oyster mushrooms until the water is reduced
- Add salt, pepper, and bouillon powder to the oyster mushrooms
- Add cornstarch to the bowl
- Stir until well combined
- Crack 1 egg and add it to the bowl
- Stir again until everything is well combined
- Heat cooking oil in a pan
- Once hot, add the oyster mushrooms to the pan and press them into a round shape
Wait until the bottom is cooked and browned
Once both sides are browned and crispy, remove them and transfer to a plate
Black Pepper Sauce:
- Melt the margarine and sauté the minced garlic in the same pan
Add the black pepper
Sauté until fragrant
Add the chili sauce, tomato sauce, oyster sauce, and sweet soy sauce to the pan
Stir the black pepper sauce
- Add water
- Cook until the sauce thickens
- Turn off the heat, then pour the black pepper sauce over the oyster mushroom pancakes
- The oyster mushroom pancakes are ready to serve