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Mushrooms Appetizers Lunch / Dinner Snacks

Crispy fried mushrooms and basil

Published: 05.16.2021 » Last updated: 07.16.2022

Cooked a la Taiwanese popcorn chicken, fresh oyster mushrooms take the place of meat in this recipe. Serve this ovo-vegetarian dish as a snack or finger food.

Salt and pepper crispy mushrooms with basil

If you’ve seen the mushroom fries in the archive, this one is very similar. Except for the basil, the ingredients, preparation and cooking method are mostly the same.

The difference is that while mushroom fries are very lightly seasoned because they are served with a dipping sauce, in this dish, there is no dipping sauce. Instead, a salt mixture is sprinkled over the crispy fried mushrooms and basil just before serving. Real Taiwanese street food style.

Tossing oyster mushrooms in egg

To prep the oyster mushrooms, tear large ones into smaller strips so that all pieces are roughly the same size. You add an egg, a little salt and pepper, and toss until every piece of mushroom is moistened.

If you want the mushrooms to really turn golden instead of brownish, add about a quarter teaspoon of turmeric powder to the egg before whisking it with salt and pepper.

Tossing egg-coated oyster mushrooms in starch

Then, you add starch and toss. Yes, starch, not flour. Potato starch makes the lightest crust, to be honest. Better than corn starch. But if don’t have potato starch, you may substitute corn starch. Just don’t use all-purpose flour or any wheat-based flour. If you do, the crust will be dense and bread-like, and you don’t want that.

Frying battered oyster mushrooms

Fry the oyster mushrooms in plenty of oil, and fry them in batches. You want them to cook evenly and not stick to each other.

Battered oyster mushrooms fried until golden and crisp

Place the fried mushrooms in a strainer or a spread them on a rack. Don’t dump them into a bowl. You want air to circulate around them to avoid steam from forming. Steam will hasten the sogginess of the crust.

Frying basil leaves until crispy

In the same oil where you fried your oyster mushrooms, drop in basil leaves and fry until they turn crisp and translucent.

Tossing crispy oyster mushrooms with fried basil

Take the fried mushrooms and basil, and place them in a large mixing bowl. Sprinkle in your seasoning of choice, toss and serve immediately.

Full recipe below

Crispy fried mushrooms and basil

Connie Veneracion
In Taiwan, popcorn chicken is sprinkled with the customer’s choice of seasoning which can range from plain salt and pepper to really hot ones that include a lot of chili flakes. The same principle is applied in this crispy mushrooms and basil recipe. The mushrooms are very lightly seasoned before cooking so that when sprinkled with seasoning later (we used lime chili salt), the balance of flavors is just right.
Salt and pepper crispy mushrooms with basil
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Side Dish, Snack
Cuisine Taiwanese
Servings 4 people

Ingredients
  

  • 20 to 30 fresh Thai basil leaves
  • 400 grams fresh oyster mushrooms
  • 1 large egg - whisked with ¼ teaspoon salt and ⅛ teaspoon pepper
  • ½ to ¾ cup potato starch - or corn starch, whisked with ¼ teaspoon baking powder
  • cooking oil - for deep frying

Instructions
 

  • Rinse the basil leaves and press lightly with a kitchel towel to remove surface moisture (to prevent oil spatter during frying). Set aside.
  • Tear larger mushrooms into two to three portions.
  • Add the beaten egg and toss until every piece is moist.
  • Add half a cup of starch and toss to distribute evenly. If still too wet, toss in the rest.
  • In a wok, heat enough cooking oil to reach a depth of at least three inches.
  • Over medium-high heat, fry the mushrooms in batches for two to three minutes per batch, until golden and crisp.
  • Scoop out the mushrooms and transfer to a strainer.
  • Reheat the oil and dump in the basil leaves. Cook for 45 seconds to a minute over medium heat or until the leaves acquire a subtle transparent appearance.
  • Scoop out and dump on a strainer.
  • Transfer the fried mushrooms and basil into a mixing bowl and toss lightly to distribute the greens.
  • Pile the crispy mushrooms and basil in a shallow bowl and sprinkle with your preferred seasoning.

Notes

 
Inspired by a recipe from The Foodie Takes Flight.
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Keyword Mushrooms

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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