Fried Oyster Mushrooms (Crispy Taiwanese-style)

by Steph Sunshine at StephSunshine.com

Yield 6 servings

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

  • 12 oz. oyster mushrooms, cleaned*
  • 1/4 cup Thai basil, washed and dried, stems removed (optional)*
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground white pepper
  • 2-3 tsp. water
  • peanut oil

Seasoning Powder

  • 1/2 tsp. salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground cayenne (optional)
  • 1/4 tsp. ground cumin
  • 1/4 tsp. five-spice powder

Coating Mix

  • 6 tbsp. all-purpose flour
  • 1.5 tbsp. cornstarch
  • 3/4 tsp. baking powder

Instructions

  1. In a small bowl, mix 1/2 tsp. salt, onion powder, garlic powder, cayenne (if using), cumin, and five-spice powder, then set it aside.
  2. In a medium bowl, mix flour, cornstarch, and baking powder until well-combined, then set aside.
  3. Add about 1 inch (2.5 cm) of oil to a medium pot, then heat the oil over medium heat to approximately 350°F (180°C).
  4. Toss your mushrooms with 1/2 tsp. salt and white pepper. (You may want to use a container with a lid to toss the mushrooms more easily.)
  5. Add 2-3 tsp. of water to your mushrooms and toss to coat. Then add enough flour mixture to coat your mushrooms and toss again. (You might not need all of the flour mixture.)
  6. Use a large spoon to add your mushrooms to the hot oil, being careful to not add excess flour (you may need to fry in 2 or more batches, depending on the size of your pot). Use a frying strainer (or tongs or slotted spoon) to turn the mushrooms to ensure they're evenly fried. When the edges are golden (after about 1-2 minutes of frying), use your frying strainer to remove from the pan. Place on a wire rack with a baking tray underneath, or a paper-towel lined plate or platter to drain the oil.
  7. Add your basil to the hot oil and fry until crispy (about 30-45 seconds). Then use your frying strainer to remove the basil and drain alongside your mushrooms.
  8. Sprinkle seasoning powder on your mushrooms to taste (you probably won't want to use all of it). Then break the basil into smaller pieces and toss it together with the mushrooms. Enjoy!

Notes & Hints

If your oyster mushrooms come attached together at the base or the end of the stem is hard, you'll want to remove that hard base, but not the whole stem.

Make sure you're using Thai basil, which should be available at your local Asian grocery store. Italian basil has a different flavor, which I don't recommend for this recipe.

If you're measuring your basil in cups, it should be loosely packed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven, but leftovers may not be as crispy as freshly-fried mushrooms.

StephSunshine