UPDATE: I won this competition! Thanks so much to everyone who voted for me, I really appreciate it.
I created this yummy recipe for the Australian Mushroom Growers Association for a fun little competition called the Mushroom Masters Tournament.
The competition pits food bloggers from America, Canada and Australia against each other to see who can come up with the best recipe using a particular mushroom. It’s being held on the popular food-porn site Tastespotting.
I got picked for the shiitake mushroom battle and made this delicious Shiitake Mushroom Okonimiyaki w/ Shiitake Salt.
Please, my fabulous readers, help me (and Australia!) to win the shiitake battle. CLICK HERE to VOTE for me now. Simply scroll to the bottom of the post, select the circle next to my name and click vote.
It’s that easy! It will take you 2 seconds and help me out enormously.
To see more pictures and get the recipe, click the button below.
I’m a massive fan of mushrooms, not only for their amazing nutritional value, but also for their versatility and great taste! Enoki, swiss brown, portabello, button and more – I love them all!
Have you ever tried substituting half the mince in your bolognese for mushrooms? You should try it. It not only makes the mince go further, but slashes the overall fat content in half. Brilliant!
For the amount of mushrooms I eat (probably 5 times a week), I don’t really have that many mushie recipes here on Fig & Cherry. Although you could give my mushroom and bacon open face omelette or salt and pepper tofu with mushrooms a go. Note to self: rectify this recipe shortage asap!
Full disclosure: I was paid by the Australian Mushroom Growers Association to develop this recipe for the competition.
Shiitake Okonomiyaki (aka Japanese Pancake)
Makes 2 x 6inch pancakes (recipe may be doubled or more)
2 cups white cabbage, finely shredded
6 fresh shiitake mushrooms, finely sliced
1/2 cup plain, all purpose flour
1/3 cup cold water
Pinch each of salt and white pepper
2 tablespoons vegetable oil
Okonomiyaki sauce (or make your own by mixing together 3 tbs ketchup, 1 tbs worcestershire sauce and 1 tsp soy sauce)
Fried prawns/shrimp and mushrooms (optional)
Shiitake Salt (optional, makes 1/2 cup)
1/4 cup dried shiitake mushrooms
1/2 cup sea salt flakes
2 tablespoons sesame seeds
1. Place the cabbage and mushrooms into a large bowl. Crack the eggs over the vegetables and add the flour, water, salt and pepper. Mix with chopsticks or two forks until well combined and all ingredients are lightly coated in batter.
2. Heat one tablespoon of oil in a heavy based frying pan (skillet) over medium heat. Add half the mixture then shape into a circle and flatten to about 3/4 inch thick. Cook for 5 minutes until golden and crispy, then carefully flip and cook for another 5 minutes. Remove and keep warm, then repeat with the remaining oil and pancake mixture.
3. To make the shiitake salt, blitz the dried mushrooms in a coffee grinder until finely chopped then mix with the salt and sesame seeds.
4. To serve, drizzle the pancakes with mayonnaise and okonomiyaki sauce in a criss cross pattern. Garnish with prawns and mushrooms, if you like, and have the shiitake salt close by for sprinkling.
Looking for more asian-style recipes? Try these:
Salt & Pepper tofu w/ mushrooms
Smoked salmon crepe ‘sushi’
Wasabi chicken noodle patties
Chilli beef and broccoli stir fry
Roast duck noodle salad
Spicy pork and noodle salad