Button Mushroom Pancake recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by coating button mushrooms in egg and pan-frying them until golden.
These savory pancakes are made by coating button mushrooms in egg and pan-frying them until golden. The mushrooms’ juicy texture pairs nicely with the rich flavor of egg. They’re great as a side dish or served on their own as a light meal.
Vegetables · 15 minutes to cook
Nutrition (per 137.5g serving): 146.1 kcal · protein 9.6g · carbohydrate 9.5g · fat 8.4g · sodium 241.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t soak the mushrooms for long; gently wipe them with a damp paper towel to keep them from getting too wet.
Tips: To keep their cap shape, you can halve the mushrooms, coat the cut sides in flour and beaten egg, and pan-fry them.
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Ingredients (1 serving)
- Button mushrooms — 5 pc
- Egg — 1 pc
- Flour — 1 Tbsp
- Salt — 0.1 tsp
- Cooking oil — 1 tsp