Appetizingly simple and crunchy. This oyster mushroom recipe came from an obsession with a very similar recipe from a local Italian restaurant- Mama Lou’s. Deep fried mushrooms are so easy to do and really cheap when you make them at home. With less than a handful of ingredients, it is so quick and easy and a perfect match for beer too! I used Weber’s Kick’n Chicken (available at S&R) to season the corn starch but plain salt and pepper can also do. Just make sure to fry at the right temperature to keep the mushrooms from absorbing the oil (300-350 degrees F). Also, fry in batches so as not to crowd the pan.
This makes a healthier alternative to the all-time favorite Filipino appetizer of chicharon bulaklak. Yes, it is deep fried BUT all yummy fingerfoods are anyway. Matched with some gyoza dumpling sauce and chopped green onions, it will be difficult not to finish off a plate.
Crunchy Oyster MushroomsPrint Recipe
- 1/4 cup cornstarch
- 1 tablespoon Kickn Chkn
- 120g oyster mushrooms
- 2 cups water
- Cooking oil
- Gyoza Dipping Sauce
Mix cornstarch and Kickn Chkn with a fork. Set aside.
Dip mushrooms in water.
Dredge in cornstarch mixture and pat off excess.
Deep fry until golden in hot oil between temperature of 300 to 350F.
Drain well on paper towels.
Serve with gyoza dipping sauce.
Fry in batches to keep the oil in the right temperature