Squid-style salt and pepper oyster mushrooms

AuthorElisa BookerDifficultyIntermediate

This is a great starter for a dinner party or just as an indulgent lunchtime snack! The mushrooms can also be substituted for tofu.

Yields1 Serving
Prep Time10 minsCook Time12 minsTotal Time22 mins

 1 packet oyster mushrooms
 Oil for cooking - preferably light
 
Wet Batter Ingredients
 1/2 cup plain flour
 1 tsp onion powder
 1 tsp garlic powder
 1/4 cup sriracha (optional but i like the kick it gives)
 3/4 cup water
 
Dry Batter Ingredients
 1 cup plain flour
 2 tsp onion powder
 2 tsp garlic powder
 salt and pepper to taste (be conservative as you can always season once fried if you need to)
 
To serve
 shallots, chopped
 red chillies, chopped
 garlic, sliced
 squeeze lemon (optional)
 sweet chilli sauce (optional)

1

Fry the shallots in hot oil until start to turn golden - remove with slotted spoon and allow to drain on paper towel

2

Repeat with garlic and then chilli and set aside

3

Pull the mushrooms into roughly 2 inch pieces (no need to be too specific - that's just a guide)

4

Make wet batter by combining all wet batter ingredients

5

As above with dry batter

6

Coat mushrooms in wet batter then in dry batter and add to the hot oil (do this is batches) turn after a minute or so and keep turning to ensure crisping on both sides

7

Once golden and crispy leave to drain on paper towel

8

Serve the mushrooms with the crispy shallots, garlic and chilli with a squeeze of lemon juice and your preferred dip

Ingredients

 1 packet oyster mushrooms
 Oil for cooking - preferably light
 
Wet Batter Ingredients
 1/2 cup plain flour
 1 tsp onion powder
 1 tsp garlic powder
 1/4 cup sriracha (optional but i like the kick it gives)
 3/4 cup water
 
Dry Batter Ingredients
 1 cup plain flour
 2 tsp onion powder
 2 tsp garlic powder
 salt and pepper to taste (be conservative as you can always season once fried if you need to)
 
To serve
 shallots, chopped
 red chillies, chopped
 garlic, sliced
 squeeze lemon (optional)
 sweet chilli sauce (optional)

Directions

1

Fry the shallots in hot oil until start to turn golden - remove with slotted spoon and allow to drain on paper towel

2

Repeat with garlic and then chilli and set aside

3

Pull the mushrooms into roughly 2 inch pieces (no need to be too specific - that's just a guide)

4

Make wet batter by combining all wet batter ingredients

5

As above with dry batter

6

Coat mushrooms in wet batter then in dry batter and add to the hot oil (do this is batches) turn after a minute or so and keep turning to ensure crisping on both sides

7

Once golden and crispy leave to drain on paper towel

8

Serve the mushrooms with the crispy shallots, garlic and chilli with a squeeze of lemon juice and your preferred dip

Squid-style salt and pepper oyster mushrooms

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

fifteen − twelve =