The delicious jammy acidity of our latest coffee release, Mano del Puma, gave our Penryn chef, Sammy, the idea for this incredible Peking style wild mushroom and pancakes recipe. Paired with plum sauce, this dish is the perfect serving for a Saturday night with friends—just be prepared to make plenty, as second helpings will be requested.
For the plum sauce
- 850g plums, chopped
- 150g light brown sugar
- 80g onion, finely chopped
- 120g cider vinegar
- 60g soy sauce
- 30g grated fresh ginger, grated
- 2 cloves garlic
- 1tsp sea salt
- 1tsp Chinese Five Spice
For the wild mushrooms and steamed pancakes
- 200g punnet of mixed mushrooms
- 2 cloves garlic
- 2 tsp fresh ginger finely chopped
- 1/2 tsp Chinese Five Spice
- Drizzle of soy sauce to taste
- 1-2 tsp toasted sesame oil
- Toasted sesame seeds to garnish
- Packet of pancakes (our chef checked out her favourite local Asian supermarket)
- Place all the ingredients for the plum sauce, apart from the Chinese Five Spice, in a saucepan, and bring to the boil.
- Reduce the heat down to a low to medium heat, and simmer uncovered for 30 mins.
- Blend the mixture into a sauce, then add the Chinese Five Spice and allow to simmer for 30-45 minutes until reduced.
- Add the sesame oil to the pan and heat until very hot. Carefully add the fresh ginger and garlic, then the mushrooms, cooking until they are juicy.
- Meanwhile, in a small, separate frying pan, add a tablespoon of sesame seeds, toasting them over a medium heat until they’re brown and nutty. Remove from heat.
- Sprinkle the sesame seeds over the mushrooms, then add the Chinese Five Spice and soy sauce.
- Finish cooking the mushrooms until meaty and slightly caramelised.
- Steam the pancakes from frozen in a bamboo steamer, between wet paper sheets, or follow the pack instructions.
- Serve with sliced carrots, cucumber, and spring onion. Enjoy.
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