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Crispy Mushroom Pancakes

For too long, vegans have been made to go without crispy duck pancakes. No more. 🦆

Serves 4

Mob Kitchen

40 mins

Crispy Mushroom Pancakes


400g King Oyster Mushrooms

3 Tbsp Cornflour

1 ½ Tbsp Chinese Five Spice

1 Cucumber

6 Spring Onions

180g Hoisin Sauce

12 Chinese Pancakes


Vegetable Oil


  1. Tear your mushrooms into shreds with your hands. Toss them in a bowl with your cornflour, five spice and pinch of salt, then toss to coat.
  2. Heat a generous glug of vegetable oil in a frying pan. Add ¼ of your mushrooms, then fry for a few mins until crispy. You may need to flip them over. Remove from the pan and drain on a tray lined with kitchen paper, then continue with your remaining mushrooms.
  3. Add 2 tbsp of your hoisin sauce to your mushrooms, and toss to coat.
  4. Julienne your cucumber and spring onions.
  5. Warm up your Chinese pancakes.
  6. Serve your crispy mushrooms with your remaining hoisin sauce, cucumber and spring onions in your pancakes.