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Recipe: Wok-fried mushrooms rolled in pancakes
Popular Indian cookbook chef Ritu Dalmia now offers a selection of vegetable yummies. We bring you one more recipes from her latest cookbook. Today it's Wok-fried mushrooms rolled in pancakes!
Through most of last week, we've been sharing with you award-winning chef, restaurateur and bestselling author Ritu Dalmia's vegetarian recipes from her new book Diva Green: A Vegetarian Cookbook.
Buy all of Ritu Dalmia's books here!
So far we've shared with you recipes for:
- Spinach Tempura with Radish Dipping Sauce
- Green pea falafel burger
- Halloumi skewers with cherry tomatoes and onions.
Today we bring you the recipe for:
Wok-fried mushrooms rolled in pancakes
When we were in China, my poor vegetarian mother suffered terribly. Whenever we went out, all she saw and smelt were meat and fish. The only time I saw her smile slightly was when we went to a restaurant where the food was vegetarian because they cooked for monks. For a lady who doesn't care much for mushrooms, my mother looked very happy and content eating the delicious wok-fried mushrooms with steamed rice paper pancakes. At home I make simple crepes wit this delicious mushroom filling. If you don't eat eggs, you can roll the filling in wet rice paper or cabbage leaves and steam them gently.
Ingredients
for the crepes
100g all-purpose flour or rice flour
100ml coconut milk
1 tsp any good oil
1 egg
Salt and a pinch of sugar to season
for the sauce
2 tbsp soya sauce
2 tbsp lime juice
2 tbsp sesame oil
1 tbsp grated ginger
1 tbsp palm sugar or brown sugar
1 tsp white vinegar
1 tsp garlic paste
Salt to season
for the filling
2 tsp sesame oil
2 medium onions, finely sliced
100 g spring onion, finely sliced
500 g fresh button mushrooms
50 g shiitake mushrooms
50 g shiitake mushrooms soaked in hot water
50 g other dry mushroom like porcini, soaked in hot water (optional)
2 fresh red chillies, chopped
A handful of mint leaves, roughly torn
A handful of coriander leaves, chopped
Method
For the crepes
- Combine all the ingredients except the oil in a blender or with a hand whisk until the consistency is like that of flowing cream. You may need to adjust the quantity of the flour or coconut milk to achieve the desired consistency.
For the sauce
- In a clean mixing bowl, whisk all the ingredients and keep it aside.
- Heat the sesame oil in a wok over medium heat and saute the onion and spring onion till they soften.
- Add all the mushrooms, increase the heat, and cook for 5 to 10 minutes till all the moisture has evaporated from the mushrooms.
- Add the mint leaves, coriander leaves and the chopped red chillies.
- Add the sauce a little at a time; we don't want the mushroom filling to become watery. The sauce is just to add flavor. Toss it well and keep it aside.
- When you are ready to serve the crepes, heat a flat non-stick pan, making sure it is not too hot.
- Drizzle a few drops of the oil.
- Pour a ladle of the crepe batter, and swirl it around to coat the bottom of the pan.
- Once the bottom of the crepe is cooked and turns slightly brown, flip it and cook the other side.
- Remove from the pan and keep them warm in an oven on low heat while you make the other crepes.
- Fill the crepes with the mushroom filling, garnish with some chopped coriander and spring onions, and serve with the remaining sauce.
Excerpted from Diva Green: A Vegetarian Cookbook by Ritu Dalmia with kind permission from Hachette, India, (Rs 699)