Here here is my version of Deep Fried Oyster Mushroom. As much as I want to make it similar to what I originally tasted and learned in Bangkok, I have to admit that some ingredients like Red Thai Curry Paste and coriander roots are not easy to find in the local market. I have to just come up with what is available but still make sure the mushrooms are packed with flavor. It is a very simple dish to make, and I think its best as an appetizer or pulutan. But hey, I am a Pinoy, whenever there is rice on the table, this will always be a perfect "ulam" for me. Happy eating!
The first time I tasted deep fried mushroom is when I had a vacation in Thailand last December of 2016. Bangkok having known for its exotic street foods I honestly didn’t know what it was. I was convinced it was just another crispy deep fried meat delicacy. Until I curiously asked the street vendor what this tasty food I was munching then I was told it was mushrooms. That moment was just sort of a taste test for me and I never realized I will soon be craving for these super crispy on the outside soft in the inside spicy mushrooms when I got back to the Philippines.
September this year, I happened to pass by a horticulture exhibit in Malolos where I had an unplanned encounter with mushrooms. There were different varieties of plants being sold in the venue but what caught my attention were the hanging grow bags with white oyster mushrooms like a bouquet in full bloom. Pearly white and fragile, I thought they were so beautiful to look at. It would be an interesting accent and addition to my home garden so I bought two grow bags of these mushrooms. One of the exhibit staffs was kind enough to teach me proper care for mushrooms, how to cultivate and possibly earn from it. More than the business side, I was just happy to go home and have my own mushrooms to grow. So far, I consider myself lucky or blame it on my green thumb that the grow bags I bought still continue to produce beautiful oyster mushrooms that I can actually eat. Now I have the chance to cook my very own pinoy style crispy mushroom and perhaps other oyster mushroom recipes every time I harvest.
Here here is my version of Deep Fried Oyster Mushroom. As much as I want to make it similar to what I originally tasted and learned in Bangkok, I have to admit that some ingredients like Red Thai Curry Paste and coriander roots are not easy to find in the local market. I have to just come up with what is available but still make sure the mushrooms are packed with flavor. It is a very simple dish to make, and I think its best as an appetizer or pulutan. But hey, I am a Pinoy, whenever there is rice on the table, this will always be a perfect "ulam" for me. Happy eating!
INGREDIENTS:
White Oyster Mushrooms
cooking oil for frying (any oil of choice, I just used canola oil)
BATTER:
1 small pack of Mama Sita's Oyster Sauce
1 1/2 cup flour
1 cup water
salt and pepper to taste
chilli powder and paprika (optional, but I like it spicy)
a pinch of sugar
chopped garlic
HERE'S HOW TO COOK:
You may clean the mushrooms by gently wiping it with a clean cloth or paper towel.
But if you prefer to wash it just make sure to gently squeeze the moisture out of the mushroom with paper towel and let the mushroom dry on the rack.
You may cut the mushrooms into bite size pieces as desired. I prefer to slice it from the middle of the stem so it flattens out like a fan.
In a bowl, combine the batter ingredients and stir until smooth. The mixture should not be runny or too thick.
Dip the oyster mushrooms into the batter.
Heat the oil and fry the mushrooms until brown. It may take about 2 to 3 minutes or until it looks crispy enough. Also do not overcrowd the pan with too many pieces of mushrooms to prevent it from sticking together.
Drain on paper towel and serve with your favorite dip (garlic mayo or sukang paombong works best for me). Leftovers can be kept on an airtight container.
photos by DALE DE LEON
