This fun and textural snack is super yummy and crispy. It’s the perfect appetizer to make for your family, guests, or to try out for yourself! Cruncy and earthy in flavor, this snack is a must try. Make a side of homemade dipping sauce for the ultimate flavor explosion.
This recipe comes from our local partner, Crown Mushrooms, a local mushroom farm based in Berthoud, Colorado, growing mushrooms using cutting-edge technology. Their mushrooms have a quality taste and are packed with vitamins and minerals.
Post pictures of your finished dish using Morning Fresh products on Facebook and Instagram with the hashtag #mooplease. Follow the hashtag so you can see everyone’s finished creations!
Ingredients
- One lb. of Crown Mushroom oyster mushrooms
- 1 1/4 cup of white flour
- 1/4 cup of cornmeal
- 1/4 cup of cornstarch
- 1 Tbsp. baking powder
- 3/4 cup of Morning Fresh Dairy milk (2% or whole milk)
- 1/2 Tbsp. of apple cider vinegar
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. white pepper
- 1/2 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- 1/4 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- Few sprigs of finely chopped fresh mixed herbs (i.e. parsley, chives,)
Directions
- Step 1
- After cleaning them, separate the bigger oyster mushroom into single mushrooms. Groups of smaller mushrooms can remain clustered. Trim off any dry parts or tough stems. If oyster mushrooms are large, hand tear them into two pieces down their length.
- Step 2
- Prepare the dry mixture. Combine in a medium-sized shallow dish the flour, cornmeal, cornstarch, baking powder and all dry spices and salt. Mix these together well. Take approximately 1/4 of this blend and set it aside in a separate dish.
- Step 3
- Prepare the wet mixture in a separate shallow dish. Combine the milk and vinegar and the 1/4 of the dry blend into a thin runny paste by stirring with a fork. Whisk briskly to remove any lumps.
- Step 4
- Dip the mushrooms into the wet mixture. Turn and swish repeatedly to cover the mushrooms thoroughly. It is important to coat the mushrooms on all surfaces.
- Step 5
- Dip wet mushrooms into the dry mixture after wetting them thoroughly in the wet mixture. Again, turn the mushrooms repeatedly to coat them thoroughly. It is important to cover all surfaces of the mushrooms with the dry mixture.
- Step 6
- Repeat. Dip and coat the mushrooms one more time in each mixture as the two previous steps have defined.
- Step 7
- When all the oyster mushrooms have been properly coated, carefully put each into a deep fryer in which oil with a high smoking point (canola, peanut, soy, etc.) has been placed to a depth of about 2-3 inches, and has been heated to about 370 degrees F or about 187 degrees C. (NOTE: If you don’t have a thermometer, you can test a small bit of mushroom to make sure you have the correct temperature. It should bubble as soon as it hits the oil and become golden brown after about 2-3 minutes of cooking.)
- Step 8
- Cook mushrooms in the oil for about 2-3 minutes, turning them over a couple times to ensure even frying or until the bubbling slows and the oyster mushrooms are a golden brown. It is best to fry mushrooms in 2 or 3 batches to prevent overcrowding in the oil.
- Step 9
- Remove the mushrooms from the hot oil with a skimmer basket or tongs and place on a rack or paper towel to drain.
- Step 10
- Assemble fried oyster mushrooms on serving platter and sprinkle generously with mixed and finely chopped fresh herbs. Serve with a trio of dipping sauces (see recipe options).
- NOTE
- Spelt flour can be used instead of white flour. Spelt flour will result in a crispier and thinner coating and a darker brown color when fried. Two or three tbsp. of panko breadcrumbs can also be added to the dry mixture (after setting aside the portion for making the wet mixture) to provide extra crunch and texture. Consider providing a couple wedges of fresh lemon when serving fried oyster mushrooms.
Dipping Sauce Options
- Apricot Dijon Dipping Sauce
- Combine 1/2 cup of quality apricot jam, 1/4 cup of Dijon mustard, and 1/2 tsp. of red pepper flakes. Mix well and chill before serving.
- Spicy Blue Cheese Dipping Sauce
- Combine 2/3 cup of quality mayonnaise, 1 tsp. of fresh lemon juice, 1 Tbsp. of cayenne pepper, 1 Tbsp of finely diced fresh chives, 1/4 cup of quality blue cheese crumbles, and pinch of salt. Mix well and chill before serving.
- Honey Mustard Dipping Sauce
- Combine 1/2 cup of quality mayonnaise, 2 Tbsp. of prepared mustard, 2 Tbsp. of honey, and pinch of each of salt and pepper. Mix well before serving.
- Garlic Peanut Dipping Sauce
- Combine 3/4 cup of quality creamy peanut butter, 1/4 cup of rice vinegar, 1/4 cup of soy sauce, 3 Tbsp. of honey, 1 1/2 tsp. of freshly grated ginger (or 1/2 tsp. ground ginger), 2 cloves of finely minced or pressed garlic, 1/2 tsp. of red pepper flakes, 4 Tbsp. of quality coconut milk (or more for desired consistency), and 1 Tbsp. of roasted chopped peanuts. Mix well before serving
- Cheddar Cheese Dipping Sauce
- Combine 1 cup of shredded cheddar cheese, 1/2 cup of quality mayonnaise, 1/4 cup of quality sour cream, 1/4 tsp. of onion powder, and salt to taste. Mix well and chill before serving.
- Savory Lime Dipping Sauce
- Dissolve 2 Tbsp. of sugar in 6 Tbsp. of hot water. Combine solution with 1/2 cup of fresh lime juice, 6 Tbsp. of fish sauce, 3 cloves of finely minced or pressed garlic, two tsp. of red pepper flakes, 2 Tbsp. of very finely diced green onion, and 1/8 tsp. of white pepper. Mix well and chill before serving.
- NOTE
- Each dipping sauce recipe provides several servings. Arrange three dipping sauces of choice in separate small dishes on large platter of fried oyster mushrooms as described earlier.
