Appetizer – Korean Enoki Mushroom Pancakes
Korean enoki mushroom pancakes are one of the best enoki mushroom recipes! They are simple and easy to make with only a few key ingredients. This recipe is perfect for an appetizer, however, they are so delicious I doubt you will want to share!
Ingredients
1 package 7 or 8 oz of small enoki mushrooms, fresh
Cooking spray
2 tablespoon flour
2 eggs beaten
2 tablespoon cup carrots finely diced
2 tablespoon onion finely diced
1 green onion finely diced
Sprinkle of salt and pepper
Method
Remove the enoki mushrooms from their package and trim them about two inches above the woody stem part. Loosely pull them apart from each other so that they are separated into tiny clusters (about five to ten mushrooms). Put the mushrooms into a bowl and lightly spray with cooking oil. Then sprinkle in the flour and mix so they are lightly coated with flour.
Add in the beaten eggs, onion, carrots, green onions, and a few cracks of salt and pepper. Mix thoroughly until combined.
Heat a pan over medium heat and spray with cooking spray once hot. Scoop out small bite-sized clusters of mushrooms into the pan. Cook until they turn light brown, about two minutes. Then flip over for an additional two minutes and place it on a plate.
Repeat that process until all mushrooms are cooked. Coat the pan with cooking spray in between batches. Be sure to mix the bowl of mushrooms because the egg will gravitate towards the bottom of the bowl.
Serve with soy sauce!
Recipe source: Globally Falvoured
