Mu Shu Mushrooms
Growing up, my family frequented a Chinese restaurant, and one of our favorite dishes was Mu Shu Pork - a thin pancake filled with tender strips of meat and cabbage, accompanied by one of the best ever condiments, sweet - hoisin! If you’re not familiar with hoisin, it is sweet and salty with notes of warm spices like cinnamon and star anise. Mushrooms not only make a wonderful meat replacement, but are also incredibly nutritious. This is a recipe of few, but wholesome, ingredients and few steps.
The mushrooms have a very firm, chewy texture, so if you don’t particularly like mushrooms, this is probably not the recipe for you.
Note about the tortillas used in this recipe - as stated above, traditionally, these are served wrapped in Chinese pancakes. For simplicity and availability, I recommend using tortillas; however, for something a bit more wholesome, and to better replicate the traditional consistency/texture, I have used tortillas from the brand Siete, made from chickpea flour (their almond flour and cassava flour tortillas are equally amazing!). If you don’t have access to these, simply use a regular flour tortilla.
Enjoy + happy healing!
M
This is what the king oyster mushrooms will look like when shredded. There’s no perfect method to this; just go at it with a fork until it begins to separate into long strips, then pull apart with your hands.
The mushrooms will release A LOT of water before they begin to brown and crisp up!
The result should look something like this: browned mushrooms with crispy edges and cabbage that has just softened slightly.
To assemble, drizzle a bit of hoisin on the pancake (tortilla) and then load it up with mushrooms and cabbage. The hoisin shown below is not enough for our taste; we like to add more on top. It’s addicting!
Mu Shu Mushrooms
Ingredients
Instructions
- Chop the green cabbage into long strips; set aside.
- Shred the mushrooms with a fork.
- Heat a nonstick frying pan to medium-high heat and add 1 TBS neutral oil.
- Add mushrooms, pressing down on them and stirring occasionally until they’ve released all of their moisture.
- Once the mushrooms start to stick/become more dry, add the sesame oil and stir. Then, let the mushrooms cook for a couple of minutes without stirring (pressing down on them occasionally) to allow them to brown and crisp up. Stir, and repeat this until the mushrooms are pretty evenly browned.
- Add the Chinese Five Spice and stir to coat.
- Add the cabbage and soy sauce and stir until cabbage has softened. Remove from heat.
- Heat the tortillas in a frying pan until warmed through. Top with a hefty drizzle of hoisin sauce and the mushroom cabbage mix.
- Optional: top with chopped green onions and more hoisin sauce.
