Vietnamese Vegetarian Mushroom Cakes

 Vietnamese Vegetarian Mushroom Cakes are a delightful treat then bring together the earthy flavors of mushrooms with the rich traditions of the Vietnamese cuisine. These cakes are a testament to the versatility of mushrooms, which can be transformed into a dish that's both nutritious and satisfying. The process of making these cakes is a culinary adventure in itself, starting with the selection of mushrooms—each variety bringing its own unique texture and flavor to the dish. Whether you choose shiitake for their meaty texture, oyster mushrooms for their delicate flavor, or cremini for their robust taste, the result is always a patty that's packed with umami and nutrients.

The cakes are typically pan-fried until they achieve a golden-brown crust, which gives way to a tender and juicy interior. This textural contrast is one of the many reasons why these cakes are so beloved. They can be served as a main dish, accompanied by a side of steamed rice and a tangy dipping sauce, or as an appetizer, making them a versatile addition to any meal.

The beauty of Vietnamese Vegetarian Mushroom Cakes lies not only in their taste but also in their representation of Vietnamese culinary philosophy, which emphasizes balance and mindfulness in every dish. The balance of flavors and textures in these cakes is a reflection of the yin and yang, an essential element of the Vietnamese culture. Moreover, the use of mushrooms and other plant-based ingredients showcases the Vietnamese approach to vegetarian cooking, which is to create dishes that are as nourishing as they are flavorful.

 

Ingredients:

 

Mushrooms 5 oz. each:

 Oyster mushrooms

• Shiitake mushrooms
• King oyster mushrooms
• Vegetables and herbs:
• 1/4 cup chopped cilantro (coriander) leaves
• 1/2 cup chopped carrots
• 1/2 cup chopped white onions
• Seasonings and spices:
• 3 tsp vegetarian seasoning powder (or vegetable bouillon)
• 2/3 tsp salt
• 1/2 tsp white pepper
• A pinch of black pepper (optional, for extra spice)
• Binding agents:
• 4 tbsp cornstarch
• 4 tbsp all-purpose flour

For frying

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• 1 cup vegetable oil
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Directions:

 

1.    Prepare the mushrooms:

·         Clean the mushrooms by removing their stems.

·         Soak the mushrooms in a diluted saltwater solution to clean them thoroughly.

·         Rinse the mushrooms well with fresh water and drain them.

2.    Chop the ingredients:

·         Cut the mushrooms into small dices.

·         Chop the carrots, white onions, and cilantro.

3.    Mix the ingredients:

·         In a large mixing bowl, combine the diced mushrooms, chopped white onions, carrots, and cilantro.

·         Add the cornstarch, all-purpose flour, vegetarian seasoning powder, salt, and white pepper to the mixture.

·         Mix well until all ingredients are evenly distributed.

·         Let the mixture sit for about 5 minutes to allow the mushrooms to absorb the flavors.

4.    Form the patties:

·         Take a small amount of the mushroom mixture and shape it into a flat patty. Repeat until all the mixture is used.

5.    Fry the patties:

·         Heat the vegetable oil in a frying pan over medium heat.

·         Once the oil is hot, add the mushroom patties.

·         Fry each patty until it turns golden brown and crispy on both sides.

·         Remove the fried mushroom patties from the pan and place them on paper towels to drain any excess oil.

Serving:

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• Serve the mushroom patties hot and crispy as a light meal or an appetizer.

Tip::

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• Serving suggestions:
• Serve with a side of sweet chili sauce or a light soy sauce dip.
• Garnish with additional chopped cilantro or green onions for extra flavor and presentation.

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• Storage:
• If you have leftovers, store them in an airtight container in the refrigerator. Reheat them in an oven or air fryer to retain their crispiness.
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Enjoy your delicious and nutritious Vietnamese Fried Mushroom cake!