Peking Mushrooms and Mandarin Pancakes

Pancakes:

2 cups plain flour
185ml boiling water
1 tablespoon sesame oil

Peking Mushrooms:

4 x dried shitake mushrooms 4 x dried cloudear mushrooms 100g fresh oyster mushrooms (shredded) 100g shimeji mushrooms (shredded) 4 x teaspoon light soy sauce 1 1/2 teaspoon sugar 1 tablespoon peanut oil 1 cup bamboo shoots (shredded) 1 1/2 teaspoon corn starch 1/2 teaspoon sesame oil Hoisin Sauce Spring Onions

Method – Pancakes

1. Combine flour and boiling water, mix then knead for 10 mins, wrap and stand for at least 30 minutes (use this time to make the peking mushrooms).

2. After 30 minutes, roll the dough out thinly and, using a large cookie cutter (or similar) cut into equal pieces – the pancakes can be as small or as large as you like. Lay one circle of dough on the bench, brush with sesame oil and place another on top. Flatten slightly with a rolling pin so that they stay together. Follow this method until all the circles are paired off.

3. In a hot pan place the paired dough in and cook over a low head until they bubble. You should be constantly turning them. Once bubbles form on the surface of the pancakes, remove from the pan and pull them apart.

Method – Peking Mushrooms

1. Soak dried mushrooms for 10 minutes in just enough boiling water to cover them, drain (reserving liquid) and shred.

2. In a pan, heat oil, fry mushrooms (dried and fresh), add bamboo shoots until cooked then remove.

3. In the pan, combine soy sauce, sugar, salt and mushroom liquid, heat and add the corn starch to help the mixture reduce.

4. Pour soy sauce mixture over mushrooms and serve with hoisin sauce and spring onions.

Serves 2

To eat, fill the pancakes with the mushroom mixture, hoisin sauce and spring onions (like a soft taco!).

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