Peking Wild Mushroom Asian Pancakes

Peking Wild Mushroom Pancakes

This is the type of dinner to be enjoyed in good company. Whether it’s a cosy night in with your favourite person, a fun evening with friends or a Friday movie night with family, you’re sure to be the most popular at the table if you make these.

Rather than thinking of this as a substitute to the traditional duck pancakes, think of it’s own free-standing, plant-based dinner that will convert even the most dubious veggie-sceptics. The meaty texture of mushrooms completely works as a veggie version and can be adapted according to what mushrooms are in season. I would really recommend treating yourself to a good variety of wild mushrooms for variance in texture and taste. Oyster mushrooms work particularly well, as do shiitakes, ceps or chanterelles.

Peking Wild Mushroom Pancakes

Peking Wild Mushroom Pancakes

4 from 6 votes
Course: Autumn, Dinner, VegetablesCuisine: Asian InspiredDifficulty: Easy


Prep time


Cooking time



The meaty texture of mushrooms completely works as a veggie version and can be adapted according to what mushrooms are in season.


  • Mushrooms
  • 600 g mixture of wild mushrooms, such as oyster, shiitake, cep or chanterelle

  • 1 tbsp toasted sesame oil

  • 2 cloves garlic, finely sliced

  • five tsp five spice powder

  • 2 tbsp soy sauce

  • 1/2 tbsp maple syrup

  • 1 tbsp mirin or rice wine vinegar

  • Pancakes
  • 12 Chinese pancakes

  • 1 medium cucumber

  • 4 spring onions

  • 1 Little Gem lettuce, shredded

  • 2 tbsp black sesame seeds

  • hoisin sauce, to serve

  • plum sauce, to serve


  • Heat a wok or medium sized frying pan. Add the oil then tear in the mushrooms and add the garlic. Fry till fragrant and the garlic has browned.
  • Add the five spice, soy sauce, mirin or rice wine vinegar, stir and cook until the sauce has thickened and is bubbling. It should look syrupy.
  • As the mushrooms cook, prepare the other veggies for the pancakes. Deseed the cucumber then slice into matchsticks, finely slice the spring onions (whites included) and shred the lettuce.
  • Steam the pancakes in a bamboo steamer, or if you don’t have one, heat them in the microwave until warm and pliable.
  • Transfer the mushrooms to a serving bowl and sprinkle over the black sesame seeds. Transfer the cucumber, spring onions, lettuce and sauces into separate serving bowl. Keep the pancakes in the steamer if using (but away from the heat) so that they keep warm.
  • To assemble, spread a pancake with a little hoisin or plum sauce. Add a spoonful of mushrooms, cucumber, spring onions and lettuce. Fold or roll the pancakes and enjoy.

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