Shiitake Mushroom Pancakes

Mushrooms are one of my favorite ingredients.  They’re easy to work with and perfectly accompany almost any savory dish out there.  They’re amazing on pizza, in pasta, soup, stews, pies, casseroles, you name it!  It enhances a dish by supporting and deepening the main flavors.  Mushrooms, however, are always given that role, the sidekick.  They rarely take center stage and shine on their own.  That’s why I love this recipe because it’s all about the mushrooms.

  

  

There are many different types of savory pancakes, jeon, 전, in Korean cuisine.  Some pancakes are made from a batter, like this one, and others are simply dredged in flour and eggs.  This mushroom dish follows the latter.  I used dried shitake, or pyogo, 표고, mushrooms, which are larger and wider than the fresh ones I usually find at the supermarket, however, either one is fine.  These mushrooms are plump, juicy, and very filling.  They could be eaten as a side dish or a main. They’re so easy and simple, you’ll be surprised how big the flavors are!

Shitake Mushroom Pancakes

20 large dried or fresh shitake mushrooms
1/4 cup soy sauce
1/4 cup mirin
3 cups water
2 eggs
Flour to dredge

Wash and clean shitake mushrooms carefully.  Place the mushrooms in a large, sealable bowl or container.  In another bowl, mix the soy sauce mirin, and water together.  Pour mixture over the mushrooms and marinate overnight. When ready, heat a nonstick skillet with a little vegetable oil. Cut the stems off and discard.  Make small cuts around the edges of the mushroom caps to create a flat surface.  Dredge only the underside in flour, dip both sides in the eggs, and cook over medium low heat until the egg layer turns a golden yellow.

Serve with rice or nurungji!