GROWN IN TAIWAN
PEKING MUSHROOM PANCAKES
“Instead of duck, I have used an array of mushrooms. If you are not a fan, you can use smoked tofu, cauliflower or baby marrows, but the mushrooms really do work well – they provide a bold umami flavour and take on the Chinese five spice brilliantly.”
“ Instead of duck, the mushrooms work well – they provide bold umami flavour”
Serves 4 to share EASY GREAT VALUE Preparation: 10 minutes Cooking: 10–12 minutes
mixed mushrooms 500 g (I used shiitake, oyster, king trumpet and shimeiji mushrooms)
Chinese five spice 1 T
dried chilli flakes a large pinch
sea salt a pinch
tamari or low-sodium light soya sauce 1 T
canola oil 3 T
To serve:
shop-bought wheat-flour pancakes 16–18 (or use washed little gem lettuce leaves)
hoisin sauce 5 T
spring onions 2, trimmed and sliced julienne
cucumber 1, seeded and sliced julienne
Preheat the oven to 180°C. Place all the mushrooms on a roasting tray. Sprinkle over the Chinese five spice, chilli flakes and sea salt, and drizzle over the tamari or light soya sauce and Meanwhile, place the pancakes in a small bamboo steamer set up over a wok half-filled with water. Steam the pancakes for 8 minutes, then take off the heat and set aside. To serve, transfer the mushrooms to a serving plate, and place the hoisin sauce, spring onions and cucumber in small, individual dishes. Place the steamer basket of pancakes on the table and let everyone help themselves.
