Pine mushroom Okonomiyaki came about after a lovely forage with our first tour for the year. It’s always fun coming up with new recipes to use these glorious mushrooms in.
This is a Japanese pancake and can have any ingredients you want… this is up there with some of the best ever fridge clearer meals you will make.
The best way to serve Saffron Milk Cap Mushrooms is by keeping the flavours simple and clean. A quick sautee to get some caramelisation on them bumps the flavour up enormously.
Ingredients
150g white cabbage, finely shredded (about a quarter of a cabbage)
300g Pine Mushrooms, sliced – 200g for pancakes and 100g for topping the pancakes
1 tbs butter
Pinch of salt
1 spring onion, finely sliced
2 eggs
1/2 cup plain flour
1/3 cup of dashi or water
Salt and pepper to taste
Okonomiyaki Sauce:
3 tbs tomato sauce
1 tbs Worcestershire sauce
1 tsp soy sauce
Topping:
Japanese Mayo such as Kewpie
Method
Sautee the combined 300g of mushrooms in a couple of batches with butter and a dash of salt for 5-8 minutes or till the mushrooms have a bits of caramelised pieces on them. Leave them to cool for 10 minutes.
Place the shredded cabbage, 200g of mushrooms, spring onion, eggs, flour, dashi or water and salt and pepper in to a bowl and stir to combine.
Place half of the mixture in to a medium hot pan and shape into a disc. Press to about a 3cm thickness and cook on the first side for 5 minutes. Carefully flip and cook the other side. 
Repeat with the last half of the mixture.
Mix together the tomato sauce, worstershire sauce and soy sauce to make the okonomiyaki sauce.
Top the pancake with the Okonomiyaki sauce and then drizzle over the mayonnaise.
Pile the rest of the mushrooms on top of the pancake.
If you wanted to make one pancake, the last half of the pancake mixture makes roughly 6 mini ones, which freeze very well.
- 150g white cabbage, finely shredded (about a quarter of a cabbage)
- 300g Pine Mushrooms, sliced – 200g for pancakes and 100g for topping the pancakes
- 1 tbs butter
- Pinch of salt
- 1 spring onion, finely sliced
- 2 eggs
- ½ cup plain flour
- ⅓ cup of dashi or water
- Salt and pepper to taste
- 3 tbs tomato sauce
- 1 tbs Worcestershire sauce
- 1 tsp soy sauce
- Japanese Mayo such as Kewpie
- Sautee the combined 300g of mushrooms in a couple of batches with butter and a dash of salt for 5-8 mins. You want nice browned, caramelised bits on them. Leave them to cool for 10 minutes.
- Place the shredded cabbage, 200g of mushrooms, spring onion, eggs, flour, dashi or water and salt and pepper in to a bowl and stir to combine.
- Place half of the mixture in to a medium hot pan and shape into a disc. Press to about a 3cm thickness and cook on the first side for 5 minutes. Carefully flip and cook the other side.
- Repeat with the last half of the mixture.
- Mix together the tomato sauce, worstershire sauce and soy sauce to make the okonomiyaki sauce.
- Top the pancake with the Okonomiyaki sauce and then drizzle over the mayonnaise.
- Pile the rest of the mushrooms on top of the pancake.
- If you wanted to make one pancake, the last half of the pancake mixture makes roughly 6 mini ones, which freeze very well.