Fried
mushrooms are mushrooms that have been cooked in a pot of oil to create a
crispy, golden brown. I have tasted it once at a vegetarian restaurant and I
love it. The fried mushrooms are fresh and crispy, crunchy on the outside and
tender on the inside, and extremely delicious. Some of my pals
wondered why the restaurant's fried mushrooms were so good. At home, the
exact same ingredients are made, but the flavour is barely acceptable.
There
are numerous techniques to fry mushrooms. Some are dipping the mushrooms in
batter, some are breading them with flour or egg mixture and breadcrumbs,
and still, others are marinating the mushrooms in herbs before frying
them in oil.
As I always mentioned. The simplest things are the best-even when it comes to cooking. I only use one ingredient for the coating which is potato starch. That is, it!!
After
the mushrooms have cooled down a bit, sprinkle them with your favorite
ingredients, which can be barbecue powder, cumin powder, chili powder, or salt
and pepper powder. But I am going to enjoy it with my homemade sweet and
sour chili sauce.
When frying mushrooms, one step needs to be watched carefully. The mushrooms must be fried twice. The secret to extremely crispy mushrooms is double frying. That evaporation process is helped by double frying. Additional water evaporates from the mushrooms by allowing them to cool and rest in between dipping them in the oil. The remaining water evaporates as you put it back in the second time, allowing the mushrooms to crisp and brown before they overcook.
This simple veggie dish is a great appetizer to serve when hosting vegetarian friends and family. Let us get all the ingredients to hand and the detailed instruction to make this delicious fried mushrooms appetizer.
INGREDIENTS
20 pcs oyster
mushrooms
2 cups potato starch or corn starch (for coating)
Vegetable oil for frying
INGREDIENTS
(sweet and
sour chili sauce)
5 cloves garlic
3 cilantro
roots
¼ tsp white
peppercorns
3 pcs mild red
chili
2 pcs Thai chili
3 tbsp palm sugar,
chopped
1.5 tsp light soy sauce
2.5 tbsp tamarind juice
¼ cup water
¼ cup cilantro,
chopped
METHODS
1.
Tear the mushrooms and wash them under running water, making sure to drain the
water and not trying to overly press the water out of the mushrooms. Apply
potato starch piece by piece to the mushrooms.
2.
Place the oil into a wok with a deep bottom,
spreading it out to a depth of 3 inches. Oil should be heated to a temperature
of 190 degrees Celsius on a medium heat setting on the stove. Pop a popcorn
kernel in the oil to check the temperature. If the kernel pops, the oil is
ready to use.
3.
Carefully add the coated mushrooms to the heated oil. To prevent the pan from
being overcrowded, keep the mushrooms equally spaced out. Fry them in hot oil
until golden brown.
4.
Take out the deep-fried mushrooms and set them on a paper towel to absorb any
remaining oil.
5.
Crush the cilantro roots, garlic, and white pepper into a rough paste using a
mortar and pestle. Add the Thai and red chili, and
pound until combined.
6.
Cook the chili mixture in some vegetable oil in a sauté pan over medium heat
while stirring frequently. Add water, soy sauce, and tamarind juice when the mixture begins to dry out and becomes quite fragrant. Add the palm sugar, stir the mixture and let it simmers for 1-2 minutes until the sugar melted and turn to a thick syrupy consistency. Taste and adjust the flavour to your
preference. Place aside. The sauce can now be chilled and reheated when the
meal is ready if you want to prepare it ahead of time.
7.
To put together the fried mushrooms and the sauce on a serving plate. Reheat the
sauce; when it begins to boil again, turn off the heat and stir in the chopped
cilantro. If it has thickened excessively while it has been sitting, you can
now add a little water to release it. Pour the remaining sauce around the fried
mushrooms after adding a few tablespoons of it on top of the fried mushrooms.
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