Crispy Oyster Mushrooms recipe Cafe style at home
There’s something magical about mushrooms, isn’t there? Their earthy flavor and chewy texture make them a delight in any dish. But have you ever tried turning oyster mushrooms into a crispy, crunchy snack? This recipe is perfect for snack lovers who crave something light yet flavourful. I remember the first time I tried this in a cafe; the crunchy texture was an instant hit with my family. It’s a quick and easy way to turn simple ingredients into a show-stopping dish especially at parties.
Oyster mushrooms are not just delicious, they’re also a powerhouse of nutrients. Rich in antioxidants and low in calories, they support immune health and add essential vitamins to your diet.
Let’s Talk About Ingredients
- Oyster Mushrooms: These are the star of the dish. Their meaty texture makes them perfect for frying. Keep them in bunches for that stunning presentation. If you cannot source it, go with button mushrooms.
- Maida and Corn Flour: These flours form the base of the batter, ensuring a crispy coating. Rice flour can be replaced with corn flour for extra crispiness.
- Bread Crumbs: Adds crunch and texture. Panko crumbs are a great alternative for even more crispiness.
- Eggs: Acts as a binding agent, giving the batter its perfect consistency.
- Spices: Chili flakes, pepper, and ginger-garlic paste bring flavor. Feel free to adjust the spice level as per your taste.
Detailed Recipe
Video Recipe
Instructions
- Prepare the Dry Mix:
In a mixing bowl, combine 3 tbsp maida, 1 tsp rice flour, 2 tbsp bread crumbs, 1/4 tsp salt, 1/4 tsp pepper powder, and 1/4 tsp chili flakes. Mix well to form a dry coating mixture and set aside.
- Prepare the Wet Mix:
In a separate bowl, break 2 eggs. Add 1/4 tbsp ginger garlic paste, 1/4 tsp pepper powder, 1/4 tsp salt, and 1/2 tsp sugar. Whisk until the mixture is frothy.
Gradually sift in 2 tbsp maida and 2 tbsp corn flour. Mix thoroughly to form a smooth, thick but flowy batter, ensuring there are no lumps.
- Prepare the Mushrooms:
Wash and clean 200 gms oyster mushrooms carefully. Keep them in small bunches without separating individual pieces for better presentation and frying. - Coat the Mushrooms:
Take one mushroom bunch and dip it into the prepared wet mix. Make sure it is fully coated with the batter. Allow the excess batter to drip off by holding the mushroom bunch for a few seconds.
- Dry Coat the Mushrooms:
Transfer the wet-coated mushroom bunch into the dry mix. Roll it gently to ensure an even coating of the flour mixture on all sides. Shake off any excess flour to prevent clumping during frying.
- Heat the Oil:
Heat enough oil in a kadai or deep pan over medium heat for frying. To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises immediately, the oil is at the right temperature. - Fry the Mushrooms:
Carefully place the coated mushroom bunch into the hot oil, upside down. Do not flip the mushroom. Instead, use a ladle to pour hot oil over the top to cook it evenly.
When the sizzling sound reduces and the mushroom turns golden brown, remove it with a slotted spoon. Place it on a paper towel to drain excess oil. Repeat the process for all mushroom bunches.
- Double Fry for Extra Crispiness:
Once all the mushrooms are fried, increase the oil temperature slightly. Return each mushroom bunch to the hot oil and fry for a few seconds for enhanced crispiness. Remove and drain on paper towels.
- Serve:
Serve the crispy fried oyster mushrooms hot with sliced onions and a side of mayonnaise or your preferred dipping sauce.
Expert Tips
- Use fresh oyster mushrooms for the best flavor and texture.
- Don’t overcrowd the oil while frying; it lowers the temperature and affects crispiness.
- Frying a second time gives the mushrooms an extra crunch.
- Adjust spice levels in the batter to your preference.
- Always let excess batter and flour drip off for a neat coating.
FAQs
- Can I use other types of mushrooms? Yes, button or portobello mushrooms work, but oyster mushrooms have the best texture for frying.
- How do I make this recipe vegan? Replace eggs with a flaxseed meal and water mixture (1 tbsp flaxseed meal + 2.5 tbsp water).
- What dip goes best with this snack? Mayonnaise or garlic aioli pairs beautifully. You can also try a tangy chili sauce.
Recipe card
Crunchy Oyster Mushrooms Recipe
Servings: 2 people
Ingredients
For the Dry Mix:
- 3 tbsp maida
- 1 tsp rice flour
- 2 tbsp bread crumbs
- 1/4 tsp salt
- 1/4 tsp pepper powder
- 1/4 tsp chili flakes
For the Wet Mix:
- 2 eggs
- 1/4 tbsp ginger garlic paste
- 1/4 tsp pepper powder
- 1/4 tsp salt
- 1/2 tsp sugar
- 2 tbsp maida
- 2 tbsp corn flour
Main Ingredient:
- 200 gms oyster mushrooms washed and kept in bunches
- For Frying:
- Oil enough for deep frying
For Serving:
- Sliced onions
- Mayonnaise
Instructions
Prepare the Dry Mix:
- In a mixing bowl, combine 3 tbsp maida, 1 tsp rice flour, 2 tbsp bread crumbs, 1/4 tsp salt, 1/4 tsp pepper powder, and 1/4 tsp chili flakes. Mix thoroughly and set aside.
Prepare the Wet Mix:
- In a separate bowl, break 2 eggs. Add 1/4 tbsp ginger garlic paste, 1/4 tsp pepper powder, 1/4 tsp salt, and 1/2 tsp sugar. Whisk until frothy.
- Gradually add 2 tbsp maida and 2 tbsp corn flour to the egg mixture. Mix until you get a smooth, thick but flowy batter. Ensure there are no lumps.
Prepare the Mushrooms:
- Wash and clean 200 gms oyster mushrooms carefully. Keep them in small bunches without separating individual pieces for better presentation and frying.
Coat the Mushrooms:
- Take one mushroom bunch and dip it into the wet mix. Ensure the entire bunch is coated well. Let the excess batter drip off by holding the mushroom for a few seconds.
Coat with the Dry Mix:
- Transfer the batter-coated mushroom bunch into the dry mix. Coat it evenly on all sides, ensuring every part is covered. Shake off any excess flour for a neat coating.
Heat the Oil:
- Heat enough oil in a kadai or deep pan for frying. To test the oil temperature, drop a small piece of batter into the oil. If it sizzles and rises immediately, the oil is ready.
Deep Fry the Mushrooms:
- Carefully place the coated mushroom bunch into the hot oil, upside down. Do not flip the mushroom. Instead, use a ladle to pour hot oil over the top of the mushroom for even cooking.
- When the sizzling sound reduces, remove the mushroom bunch using a slotted spoon and place it on a paper towel to drain excess oil. Repeat this process for all mushroom bunches.
Double Fry for Extra Crispiness:
- Once all the mushrooms are fried, increase the oil temperature slightly. Deep fry each mushroom bunch for a few seconds to enhance the crispiness. Remove and drain on paper towels.
Serve:
- Serve the crunchy oyster mushrooms hot with sliced onions and mayonnaise as a dip.
Video
