Michael Davis
Mushroom Chicharon is a vegetarian and vegan-friendly alternative to the traditional Filipino Chicharon, which is usually made with pork belly, beef rinds, or chicken skin. The vegetarian version is made with thinly sliced mushrooms, seasoned, and deep-fried to achieve a crispy, crunchy texture. The mushrooms are typically coated in a flour mixture and fried in oil until golden brown. This dish can be served as a snack, appetizer, or party food, and is often enjoyed with spiced vinegar or soy sauce for dipping.
| Characteristics | Values |
|---|---|
| Type | Vegetarian, vegan-friendly, healthier alternative to traditional Filipino chicharon |
| Main ingredient | Oyster mushrooms |
| Other ingredients | Flour, cornstarch, rice flour, chickpea flour, club soda, white pepper, cayenne pepper, smoked paprika, fresh garlic, onion powder, shallot powder, chili powder, salt, coconut oil, baking powder, annatto powder, breadcrumbs, vegetable oil, black pepper |
| Preparation method | Deep-fried, baked |
| Storage | Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month |
| Reheating | Reheat in an oven or air fryer at 350°F (175°C) for 5-10 minutes |
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What You'll Learn
Choosing the right mushrooms
Oyster mushrooms are the most popular choice for making mushroom chicharrón, as they have a mild flavor and a pale to light brown color. They can be purchased fresh from farms or Asian markets, or dried and reconstituted with hot water. If using dried mushrooms, let them soften for about 10 minutes before removing them from the broth. You can save the broth for another dish, such as soup or sauce.
Shiitake mushrooms are another option for making vegan chicharrón, and they can be used in combination with dried bean curd stick. Snow fungus or tremelle mushrooms can also be used to make chicharrón, although this is less common.
When preparing oyster mushrooms, remove the stems before mixing with the flour and seasoning. Slice the mushrooms thinly before coating them in flour and frying. It is important to ensure that the mushrooms are completely dry before coating them, as excess moisture can cause the batter to become soggy and prevent it from sticking properly.
After frying, place the mushrooms on a paper towel to remove excess oil, which will help to keep them crispy and less greasy.
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Preparing the mushrooms
Choosing the Mushrooms
Select fresh oyster mushrooms, which are pale to light brown in colour and have a mild flavour. You can also use shiitake mushrooms or dried mushrooms. If using dried mushrooms, reconstitute them by submerging them in hot water for about 10 minutes. Save the broth for later use in soups or sauces.
Slicing the Mushrooms
Thinly slice the mushrooms to achieve the desired crispy texture. Remove the stems from the oyster mushrooms before slicing. The thickness of the slices should be consistent to ensure even cooking.
Seasoning the Mushrooms
In a large bowl, combine flour, cornstarch, salt, black pepper, and any other desired seasonings. You can use all-purpose flour or rice flour for a gluten-free option. Add in onion powder, garlic powder, paprika, or other spices to create a savoury flavour profile. Mix the mushrooms into the seasoned flour mixture and gently coat them. Ensure the mushrooms are completely dry before coating to prevent the batter from becoming soggy.
Preparing for Frying
Pour enough vegetable oil, such as canola or coconut oil, into a frying pot or saucepan to deep fry the mushrooms. Heat the oil to a temperature of around 350°F to 375°F. You can test if the oil is ready by coating a mushroom and observing if it bubbles gently. If it bubbles too vigorously, lower the heat.
Frying the Mushrooms
Fully coat the mushroom pieces in the batter or breading mix, shaking off any excess flour. Carefully place the coated mushrooms into the hot oil. Fry the mushrooms in batches to avoid overcrowding the pan. Fry for 3 to 4 minutes, stirring gently, then lower the heat and cook for an additional 10 minutes. For a second frying, increase the heat and fry for another 1 to 2 minutes until golden brown and crispy. Remove the mushrooms from the oil and place them on a paper towel-lined plate to absorb excess oil.
By following these steps, you can prepare the mushrooms for your mushroom chicharrón, creating a delicious and crispy vegetarian or vegan alternative to traditional Filipino chicharrón.
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Making the batter
For the batter itself, you can use a combination of flour, cornstarch, salt, and black pepper. Some recipes also include baking powder. You can also add various seasonings to the flour mixture, such as garlic powder, onion powder, paprika, or cayenne pepper, to enhance the flavour of the dish. Mix the dry ingredients together in a bowl. Then, add water to the dry ingredients and stir until you have a smooth batter.
If you prefer a gluten-free option, you can substitute rice flour or chickpea flour for the all-purpose flour. Additionally, club soda can be used instead of water to add lightness to the batter, although it may alter the texture.
Once your batter is ready, fully coat the mushroom pieces in it. Then, shake off any excess flour using a sieve or strainer. You can also roll the coated mushrooms in breadcrumbs for an extra crispy texture.
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Frying the mushrooms
Step 1: Prepare the Oil
Heat enough oil for deep frying in a saucepan or frying pot. You can use canola oil, coconut oil, or olive oil. Heat the oil over high heat for approximately 5 to 8 minutes, or until it reaches 375 degrees Fahrenheit. The oil is ready when you test-fry a small piece of coated mushroom, and it bubbles gently. If the mushroom bubbles too vigorously, the oil is too hot, so turn down the heat and wait a few minutes before testing again.
Step 2: Fry the Mushrooms
Gently place the coated mushrooms into the hot oil, being careful not to crowd the pan. Fry the mushrooms in batches if necessary. Fry the mushrooms for 3 to 4 minutes, stirring gently to ensure even cooking. For the first frying, you are aiming for a light golden colour and a crispy exterior. Remove the mushrooms from the oil and place them on a wire rack or a plate lined with paper towels to absorb excess oil.
Step 3: Second Frying
For the second frying, return the mushrooms to the oil and increase the heat to medium or medium-high. Fry the mushrooms for an additional 1 to 2 minutes, stirring continuously, until they are golden brown and very crunchy. Be careful not to overcook the mushrooms, as this can result in a bitter or burnt flavour.
Step 4: Season and Serve
Immediately after frying, sprinkle the mushrooms with a pinch of salt to enhance their flavour. You can also experiment with other seasonings such as garlic powder, onion powder, or smoked paprika. Serve the mushroom chicharrón hot with a side of spiced vinegar for dipping. Enjoy the crispy, crunchy, and savoury delight!
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Storing and reheating
Mushroom chicharrón can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to store it for longer, it can be frozen for up to 1 month. When you are ready to eat it, thaw it in the refrigerator and check for freshness before reheating and consuming.
Reheating mushroom chicharrón:
The best way to reheat mushroom chicharrón is in an oven or air fryer. Reheat at 350°F (175°C or 180°C) for 5-10 minutes, or until the chicharrón has reached your desired level of crispiness. It is best to reheat only the amount you plan to consume immediately, as reheating chicharrón multiple times can result in a loss of texture and flavor.
To reheat in an air fryer, preheat the air fryer to 360°F (180°C) for about 3-5 minutes. Place the chicharrón in a single layer in the air fryer basket, avoiding overcrowding to allow for proper air circulation. Set the timer for 3-5 minutes and shake the basket gently halfway through to ensure even reheating. Monitor the chicharrón closely as it can go from crispy to burned quickly.
Avoid reheating mushroom chicharrón in the microwave, as this may make it soggy.
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Frequently asked questions
You will need mushrooms, flour, oil for frying, and seasoning. The mushrooms should be oyster mushrooms, and you should use enough oil to fully submerge them. For seasoning, you can use salt, garlic powder, onion powder, paprika, and pepper.
First, combine the flour and seasoning in a bowl. Then, coat the mushrooms in the flour mixture. Next, heat the oil in a saucepan or frying pan and, once hot, carefully place the coated mushrooms into the oil. Deep fry the mushrooms until they are golden brown and crispy. Finally, strain and drain the mushrooms to remove excess oil, and serve hot.
You can season your mushroom chicharrón with salt, garlic powder, onion powder, paprika, and pepper. You can also experiment with other seasonings such as vegetable broth powder and seaweed flakes.
You can store mushroom chicharrón in an airtight container in the refrigerator for up to 3 days or freeze it for up to 1 month. To reheat, use an oven or air fryer to restore crispiness and check for freshness before consuming.
