Deep Fried Oyster Mushrooms

Deep Fried Oyster Mushrooms
I got these mushrooms for only P30 a pack (the usual rectangular, half-bond-sized flat styro wrapped with cling film) from the Agora Public Market in San Juan. The pictures don’t show all the mushrooms because I already nibbled on some. I need to taste them, of course! I remember going to a Food Expo at the World Trade Center in Pasay City one time, and tasting this deliciously prepared fried oyster mushrooms. For the life of me, I can’t remember how that mushroom tasted. I just remember that I found it very delicious.

The oyster mushrooms have been in the fridge for a couple of days while I was trying to remember the dish I wanted to make, but now I was afraid the mushrooms were going to go bad if I waited too long, so I just googled deep fried oyster mushrooms and found this recipe. So I thought I’d give it a try.

Since I didn’t have any of the other flours, I just used a mixture of all purpose flour, cornstarch, a bit of baking powder, salt and pepper to taste. Add enough water to make a thin batter, but it should be thick enough to coat the mushroom. Prepare a pan with enough oil to deep fry the mushrooms. Heat at medium high. Dip the mushrooms in the batter and fry in batches until golden brown and crispy.

The mushrooms were a hit! It looked like something you would get as an appetizer at a high-end restaurant. They are best eaten right away! This dish is easy to cook. The batter is light and crispy, and then you taste the mushroom. If you can avoid it, don’t rinse the mushrooms so they can keep their wonderful mushroom taste. Luckily, the mushrooms I got were clean and didn’t have any dirt that I could see. I would make this again whenever I chance upon good, fresh oyster mushrooms again. It makes a wonderful appetizer, or side dish. Not bad for P30!

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The Barat Queen

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