Crispy Hoisin Mushrooms
Crispy Hoisin Mushrooms



  • 500g oyster or king oyster mushrooms
  • 1.5 tsp Chinese five-spice powder
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 4 tbsp water
  • 80g hoisin sauce
  • 12 Chinese-style pancakes, to serve
  • 1 cucumber, cut into matchsticks, to serve
  • Shredded spring onion, to serve
  • Tear the mushrooms into 1cm strands, then place in a bowl and mix in the 5-spice and salt. Leave to stand for about 15-20 mins, then fry in the sesame oil for 4-5 mins - not moving them too much - until golden and slightly crispy.
  • Add about ¾ of the hoisin sauce to the pan with the water, and gently mix to coat. Cook for another 4-5 mins, or until thick and glossy, and then serve rolled into pancakes with cucumber, spring onion, and a little more hoisin. Perfect!
25 mins
4 serving

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