Peking Mushroom Pancakes

By Leite's Culinaria

Ingredients

1 pound 2 ounces mixed mushrooms (such as shiitake, oyster, king trumpet, and enoki mushrooms, cut or torn into bite-size pieces)
2 teaspoons five-spice powder
Large pinch of crushed red chile flakes
Pinch of sea salt
1 tablespoon soy sauce (or tamari for gluten-free)
3 tablespoons mild vegetable oil
16 to 18 store-bought wheat-flour pancakes (or use washed little gem lettuce leaves)
5 tablespoons hoisin sauce
2 scallions (trimmed and sliced into julienne strips)
1 cucumber (deseeded and sliced into julienne strips)

Prep Time20mins
Cook Time15mins
Servings4

Instructions

Make the mushrooms

Preheat the oven to 350°F (177°C).

Scatter the mushrooms on a rimmed baking sheet. Sprinkle with the five-spice, chile flakes, and sea salt, and drizzle with the tamari or soy sauce and oil. Roast in the oven until browned and most of the liquid has evaporated, 20 to 22 minutes. Taste, and adjust seasoning, if needed.

Meanwhile, pull out your wok and a small bamboo steamer. Fill the wok halfway with water and place over medium-high heat. Place the pancakes in the small bamboo steamer and set them over the wok. Steam the pancakes for 8 minutes. TESTER TIP: If you don't have a bamboo steamer, stack the pancakes on a plate and cover with a damp paper towel. Microwave on high for 1 minute, or according to package directions.

Serve

To serve, pile the mushrooms on a plate and place the hoisin sauce, scallions, and cucumber in small dishes. Place the steamer basket of pancakes on the table and let everyone help themselves.