Crispy Oyster Mushrooms with Walnut Sauce
Crispy oyster mushrooms are a fantastic vegetarian snack, perfect for parties or a movie night. The key to their crispiness lies in the use of starch. This dish is not only delicious but also visually appealing, making it a great conversation starter.
At the bottom of the page, you will find tips for adapting the recipe to various diets
I like to serve them on a wooden board
- for 2 portionsIngredients:
- 300 grams of fresh oyster mushrooms
- 3 tablespoons of starch
- Water for wetting
- Salt to taste
- Vegetable oil for frying
For the sauce:
1/2 cup walnuts
1 clove garlic (or 1/2 teaspoon garlic powder)
1/2 cup cream
Salt to taste
Prepare the sauce:
Blend the walnuts and garlic clove (just for aroma) together. Add the cream and blend using an immersion blender until smooth and thick like sour cream. Season with salt to taste.
Prepare the mushrooms:
Tear the oyster mushrooms by hand into strips. Moisten your hands with water, then mix the mushrooms to slightly wet them. Sprinkle with a little salt and starch, ensuring the mushrooms are evenly coated.
Cooking:
Heat vegetable oil in a skillet over medium heat (use less oil than for deep frying, just enough to coat the bottom of the pan). Fry the mushrooms in batches, turning once, until golden brown and crispy on both sides.
Serving:
Transfer the cooked mushrooms to a plate lined with paper towels to drain excess oil. Serve the mushrooms hot, dipping them into the walnut sauce as you eat.
Blend the walnuts and garlic clove (just for aroma) together. Add the cream and blend using an immersion blender until smooth and thick like sour cream. Season with salt to taste.
Prepare the mushrooms:
Tear the oyster mushrooms by hand into strips. Moisten your hands with water, then mix the mushrooms to slightly wet them. Sprinkle with a little salt and starch, ensuring the mushrooms are evenly coated.
Cooking:
Heat vegetable oil in a skillet over medium heat (use less oil than for deep frying, just enough to coat the bottom of the pan). Fry the mushrooms in batches, turning once, until golden brown and crispy on both sides.
Serving:
Transfer the cooked mushrooms to a plate lined with paper towels to drain excess oil. Serve the mushrooms hot, dipping them into the walnut sauce as you eat.
It doesn't matter which type of starch you use — potato or cornstarch. Another important nuance to consider is that both types of starch will help achieve the desired crispiness, but cornstarch generally provides a slightly crunchier texture than potato starch
- Dietary AdaptationsGluten-Free Diet:
Ensure that the starch used is gluten-free, as this recipe naturally contains no gluten.
Lactose-Free Diet:
Substitute the cream in the sauce with a lactose-free cream or a plant-based alternative (just water) to adapt this recipe for a lactose-free diet.
