Emma Wilson
Oyster mushrooms are a versatile ingredient that can be used in a variety of dishes, from scrambled eggs to burgers and salads. They are known for their subtle, delicate flavour and meaty texture, making them a popular plant-based alternative to chicken. When it comes to frying oyster mushrooms, there are a few different methods you can use, including pan-frying, deep-frying, and air-frying. Each method has its own unique set of steps and techniques, but they all result in crispy, juicy mushrooms that can be served as a snack or used as a topping for various dishes.
| Characteristics | Values |
|---|---|
| Cleaning | Wipe with a damp paper towel to remove dirt. |
| Marinade | Combine oat milk, apple cider vinegar, hot sauce, and mushrooms. |
| Batter | Use flour, spices, salt, and pepper. Dip mushrooms in batter and coat well. |
| Cooking Method | Fry in hot oil, in small batches, until golden brown. |
| Seasoning | Salt, pepper, garlic powder, onion powder, paprika, turmeric, cayenne pepper. |
| Serving Suggestions | Serve hot with a dipping sauce, or as a side dish. |
| Storage | Refrigerate in an airtight container for 3-5 days, or freeze for up to 3 months. |
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What You'll Learn
Cleaning and preparation
Oyster mushrooms are a great, tasty, low-calorie snack with high nutrients. They are known as natural antioxidants and have cholesterol-lowering effects.
When it comes to cleaning and preparing oyster mushrooms, you should avoid washing or rinsing them with water. Instead, gently brush or wipe the mushrooms with a damp paper towel or kitchen towel to remove any dirt. You can also use a mushroom brush if you have one. Oyster mushrooms are delicate, so be careful not to apply too much pressure when cleaning. If you wash the mushrooms, they will release too much water when you cook them, which is not ideal.
After cleaning, you can choose to trim or cut off the tough bottom portion of the stems. Whether you remove the stems or not is a matter of personal preference. Leaving the stems intact is perfectly fine, but trimming them can make it easier to slice the mushrooms into bite-sized pieces. You can save the stems for making a delicious mushroom broth.
Once cleaned and trimmed, cut the mushrooms into your desired size. You can slice them into halves or quarters, depending on how big they are and how you plan to use them. Keep in mind that smaller pieces will cook faster and be easier to work with when frying.
Some recipes call for marinating the mushrooms before coating and frying. This step is optional but can add extra flavour. To marinate, prepare a mixture of oat milk, apple cider vinegar, and hot sauce in a bowl. Add the mushrooms and let them sit for 15-20 minutes.
Now your oyster mushrooms are cleaned, prepared, and ready for the next steps of battering and frying!
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Marinating and seasoning
Oyster mushrooms have a subtle, delicate flavour, which means they are perfect for absorbing any flavour you add.
For a simple seasoning, you can use salt and pepper. You can also add salt to the oyster mushrooms before frying to improve the taste and texture. However, this step can be omitted if you prefer.
For a more complex marinade, you can create a mixture of oat milk, apple cider vinegar, and hot sauce. Add the oyster mushrooms to this mixture and let them sit for 15-20 minutes. You can also add spices to the flour mixture to enhance the flavour and colour of the mushrooms. Spices such as paprika, turmeric, garlic powder, onion powder, and cayenne pepper work well.
If you want to add even more flavour, you can use a mushroom press, heavy lid, or heavy pan to press down on the mushrooms while they cook. This draws out their liquids, concentrates the flavour, and gives them a meatier texture.
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Battering
Dry and Wet Ingredients
The dry ingredients for the batter typically include flour and spices. You can use plain all-purpose flour, whole-wheat flour, or even gluten-free flour. Spices such as paprika, turmeric, garlic powder, onion powder, and cayenne pepper can be added to the flour to enhance the flavour and colour of the mushrooms. It is essential to mix the dry ingredients thoroughly until well combined.
For the wet batter, a simple mixture of water or milk with flour is often used. You can also add other liquids like oat milk, apple cider vinegar, or hot sauce to infuse more flavour into the mushrooms. The ratio of flour to liquid is usually around 1:1, but adjustments can be made to achieve the desired consistency. Whisk the wet ingredients together until you have a smooth batter.
Double-Coating Process
The double-coating process is a common technique used when battering oyster mushrooms. First, dip each mushroom into the wet batter, ensuring it is fully coated. Then, roll the mushroom in the dry flour mixture, making sure it is evenly coated. Repeat this process, dipping the mushroom back into the wet batter and then into the dry flour mixture for a second time. This double coating ensures a thicker, crispier crust and helps prevent the mushrooms from becoming soggy.
Salting the Mushrooms
While some recipes suggest that salting the mushrooms before battering is optional, others emphasise its importance in improving the taste and texture of the final product. Salting draws out the moisture from the mushrooms, preventing the batter from becoming soggy. If you decide to salt the mushrooms, it is recommended to do so before coating them in batter.
Final Steps
Once the mushrooms are battered, set them aside until you have a batch ready for frying. This allows the batter to set and ensures the mushrooms hold together better during frying. Depending on your preference, you can fry the mushrooms in oil, bake them, or use an air fryer. When frying, use a suitable oil with a high smoke point, such as rice bran, peanut, vegetable, or canola oil. Always be cautious to avoid overcrowding the pot or pan, as this can lead to uneven cooking and sogginess. Fry the mushrooms in small batches, turning them occasionally, until they are golden brown and crispy.
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Frying methods
Pan-frying
Pan-frying is a simple and quick way to cook oyster mushrooms. It requires only a few ingredients and is less messy than other frying methods.
To pan-fry oyster mushrooms, heat olive oil in a large, heavy skillet over medium-high heat. Place the mushrooms in a single layer in the pan and cook undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over. You can add butter, garlic, thyme, and season with salt and pepper to taste.
Deep-frying
Deep-frying oyster mushrooms involves using a larger amount of oil to completely submerge the mushrooms. This method results in crispier and juicier mushrooms compared to pan-frying. It is important to use an oil with a high smoke point, such as rice bran, peanut, vegetable, or canola oil.
To deep-fry, first, create a batter by mixing flour and spices in one bowl and whisking together flour and water in another bowl. Dip each mushroom into the wet batter and then into the dry batter, ensuring they are fully coated. Carefully place the battered mushrooms into the hot oil, frying in small batches to avoid overcrowding. Fry for a few minutes until golden brown. Remove the mushrooms from the oil and place them on paper towels to absorb excess oil.
Air-frying
Air-frying is a healthier alternative to deep-frying, as it uses little to no oil. Although the mushrooms may not be as crispy, it is still an effective method to cook them.
Grilling
Grilling oyster mushrooms is a great option for those who want to avoid frying for health reasons. Grilled mushrooms can still be tasty and provide a healthier alternative.
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Storing and reheating
Fried oyster mushrooms are best served immediately to enjoy maximum crunch. However, if you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days.
To reheat, place them in an oven preheated to 350°F for about 10-15 minutes, until heated through and the outside crisps up again. You can also use an air fryer to reheat them. Preheat the air fryer to 325°F and place the mushrooms inside for about 5 minutes. If you're reheating a large batch of mushrooms, you can also use an air fryer preheated to 375°F for 3-5 minutes. Avoid using a microwave, as it will make the mushrooms soggy.
Another option is to reheat the mushrooms in a skillet with a splash of olive oil over medium-low heat. Fry them for 2-4 minutes per side until they are heated through.
If you have a lot of leftovers, you can also freeze them. Transfer the mushrooms to a freezer-safe container or zip-top bag and freeze for up to 3 months. To defrost, leave them overnight in the refrigerator or cook them in a pan with olive oil over low heat.
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