This recipe here is a meatless appetizer and can also be a delicious viand. It only has mushrooms instead of meat or seafoods. It is called breaded fried mushrooms which is cooked like a pork tonkatsu. You will be amazed how delicious it is when cooked specially if you will pair it with your favorite dipping sauce. You can use sweet chili sauce, mayonnaise or tempura sauce. If you want to eat meatless for a while, then I think this is the right recipe for you! Try it you will love it!
Fried Oyster Mushrooms: An Irresistible Crispy Delight
Fried oyster mushrooms are a delightful meatless dish that can be enjoyed as an appetizer or a main course. This recipe transforms simple oyster mushrooms into a crispy, flavorful dish reminiscent of pork tonkatsu. Paired with your favorite dipping sauce, such as sweet chili sauce or mayonnaise, these fried mushrooms are sure to impress. Whether you’re looking for a meatless option or simply want to try something new, this recipe is a must-try!
Preparing the Mushrooms
To begin, wash the oyster mushrooms thoroughly and drain them in a colander. Allow them to stand and dry for about 30 minutes. Next, cut off the hard parts of the stems to ensure a tender bite.
Preparing the Coating
In a bowl, beat the eggs and season them with salt and pepper. In separate bowls or containers, prepare the cornstarch and Japanese breadcrumbs for coating the mushrooms.
Coating the Mushrooms
Coat each mushroom first with cornstarch, then dip it into the beaten eggs, and finally dredge it in the Japanese breadcrumbs. Press gently on all sides to ensure the mushrooms are evenly coated.
Frying the Mushrooms
Heat a liter of cooking oil in a non-stick saucepan for deep frying. Once the oil is hot, carefully add the coated mushrooms. Fry them until they are golden brown and crispy.
Draining and Serving
Once the mushrooms are cooked, remove them from the oil and drain them on a colander or a plate lined with paper towels to remove excess oil. Serve the fried oyster mushrooms hot with your favorite dipping sauce, and enjoy the crispy, savory flavors!
Wrap-Up
Fried oyster mushrooms are a delightful and versatile dish that can be enjoyed in various ways. Whether you’re looking for a meatless alternative or simply want to try something new, this recipe is a perfect choice. With its crispy coating and tender mushroom texture, it’s sure to become a favorite among your family and friends. Give this recipe a try and experience the delicious flavors of fried oyster mushrooms!
Fried Oyster Mushrooms
Ingredients
- 250 grams fresh oyster mushrooms
- 5 pcs eggs beaten
- 1/2 tsp. black pepper powder
- 1/2 tsp. fine salt
- 1 cup cornstarch
- 1 to 2 cups Japanese breadcrumbs
- 1 liter cooking oil for deep frying
Instructions
How to Cook Breaded Oyster Mushrooms:
- Wash and drain mushroom in a colander and let it stand to dry for 30 minutes. Cut off the hard parts of the stem.
- Beat the eggs in a bowl and season with salt and pepper.
- Prepare bowls or any container for cornstarch and Japanese breadcrumbs.
- Coat the mushroom first with cornstarch, then dip in beaten eggs and dredge in Japanese breadcrumbs pressing gently on all sides until the mushrooms are coated.
- Heat a liter of cooking oil in a non-stick sauce pan for deep frying. Then fry the mushrooms until golden brown.
- When cooked, remove from oil and drain in colander or plate lined with paper towels.
- Serve with sweet chili sauce or mayonnaise. Enjoy!
Video
Notes
Cooking Tips of Fried Oyster Mushrooms Recipe:
1. Choosing the Right Mushrooms Select oyster mushrooms that are firm and fresh, with a clean appearance and no signs of sliminess or discoloration. Fresher mushrooms will result in a better texture and flavor in your dish. 2. Ensuring Crispy Texture To achieve a crispy texture when frying, make sure the oil is hot enough before adding the mushrooms. Fry in small batches to avoid overcrowding the pan, which can lead to soggy mushrooms. 3. Serving Suggestions For a flavorful twist, try serving your fried oyster mushrooms with a dipping sauce made from a combination of soy sauce, vinegar, and garlic. This adds a tangy kick that complements the earthy flavor of the mushrooms.