Deep-fried Oyster Mushroom

Deep fried mushroom, usually tossed with salt and pepper was my favorite dining hall dish when I was at my university. I love both the crispy shell and soft mushrooms.

Oyster mushrooms are a delicious and nutritious variety of edible mushrooms. They have a mild, delicate flavor that pairs well with many dishes. I love to sautee or stir fry, but deep-frying makes it taste even better, even than meat. We will discover how to make the perfect deep-fried oyster mushroom, with a dry salt and pepper dressing.

Why deep-fried oyster mushrooms

Deep-frying is a cooking technique that submerges food in hot oil to cook it quickly and give it a crispy texture. That’s the best part about our deep-fried oyster mushroom too. The chicken crispy shell makes a lovely comparison with the soft mushroom inside. Following are some of the best reasons why I recommend you try deep-fried oyster mushrooms.

• Crispy texture: The hot oil quickly dehydrates the exterior of the mushrooms, resulting in a deliciously crispy crust. This adds great textural contrast to the tender interior.
• Increased flavor: egg, flour, and spices bring the deep-fried oyster mushroom a great flavor.
• Quick cooking: It only takes several minutes to finish this dish. And you can serve it as a side dish or even a snack for children.

In Sichuan Cuisine, we love to make Chinese deep-fried pork which is called “酥肉” in Chinese meaning crispy meats. It uses a very similar way to this deep-fried oyster mushroom. If you love this one, try that pork version too.

Moist content of the mushroom

If your mushrooms are in good condition, I suggest you don’t wash them to avoid them absorbing water and becoming super high in moist content.

If you need to wash the oyster mushroom, wash quickly under running water, and gently squeeze the water content out.

Ingredients

• Oyster mushrooms – Look for mushrooms with caps 2-4 inches wide. If your oyster mushroom is oversized, shred it by hand into smaller pieces.
• Egg– egg helps the coating adhere and also creates a more appealing color.
• starch- sweet potato starch, potato starch, and corn starch all work.
• Spices (optional) – Salt, and pepper to enhance the flavor. If you love to spice it up, add a small amount of paprika and cayenne 
• Oil for frying– recommend using natural vegetable oil like corn oil.
• Salt as needed

If you want to make it vegan, skip the egg and add an extra amount of 40ml water.

How to make fried mushrooms

Remove the tough ends of the oyster mushroom and then split into strips around 2-3 cm wide. If you need to clean it, squeeze the water out after washing. Be quick and never soak your deep-fried mushrooms.

In a bowl, mix egg, starch, water and salt and pepper. Stir to mix well. If you want a vegan version, simply skip egg and add an extra 4 tablespoons of water.

Coat the oyster mushroom with a layer of the batter. You can pour in the batter and mix well too.

Heat around 4 cups of oil in a wok and then slide the mushroom strips in for deep-frying until the surface becomes slightly brown.

Fry for the second time: after you finish all the batches, heat the oil temperature higher and then re-fry the mushrooms for around 4-6 seconds. This second frying method can make the batter much crisper.

Serve with salt and pepper.

Cooking Tips

• Get oil temperature right – Frying between 325-375°F gives the best results. Overheated oil scorches batter before mushrooms cook through. The oil that is underheated makes food oily and limp. A second frying process can make the shell even crisper.
• Work in small batches – Frying 4-6 mushrooms at a time prevents overcrowding so mushrooms fry up even and crispy. Don’t rush the process.
• Dry mushrooms thoroughly – Any moisture on mushrooms will cause hot oil to splatter and make coatings fall off. If your oyster mushrooms are clean and from a quality seller, you can skip washing them. Just remove the ends.
• Try another serving method instead of salt and pepper – in addition, try to match it with chili sauce or other sweet sauce you prefer.

Serving suggestions

1. You can serve this fried oyster mushroom directly as a snack.
2. Serve it as a side dish to any meal. Deep-frying dishes have higher calories, and in order to balance it, match it with blanched vegetables, or cucumber salad.
3. Since it is a little bit dry, another suggestion is to serve it with light Chinese-style soups like tomato egg drop soup and lotus root soup.

Recipe FAQ

What type of oil is best for frying?

Peanut, vegetable, canola, and soybean oil all have high smoke points above 400°F, making them suitable for deep frying. Choose a neutral-flavored oil. Do not use olive oil or butter which cannot withstand high heat.

How long can I store used frying oil?

Strain your cooled frying oil through a fine mesh strainer into an airtight container and store it away from light and heat. Discard after 2-3 uses as flavor and quality decline.

Can I reheat leftover fried mushrooms?

Yes, fried mushrooms can be stored in the refrigerator for up to 3 days and reheated. Microwave in 30-second increments just until warmed through. You can also reheat in a 400°F oven for 4-5 minutes. They will not be quite as crispy.

Should I rinse mushrooms before using them?

Avoid rinsing or soaking mushrooms, as moisture will prevent the batter from crisping properly. Simply wipe caps clean with a dry or damp paper towel.

Conclusion

Deep-fried oyster mushroom has a lovely crispy, golden brown color. Inside the crispy batter, the soft oyster mushroom can provide texture even better than chicken and other regular meat. With a light batter and sprinkle of salt, these quick-fried mushrooms make a fantastic appetizer or snack.