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Crispy Mushrooms and Basil

Recipe by Connie Veneracion
Cooked a la Taiwanese popcorn chicken, fresh oyster mushrooms take the plate of meat in this recipe making this crispy mushrooms and basil an ovo-vegetarian dish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Taiwanese
Servings 4 people
Fried Ultra Crispy Mushrooms and Basil

Ingredients
  

  • 20 to 30 fresh Thai basil leaves
  • 400 grams fresh oyster mushrooms
  • 1 large egg whisked with ¼ teaspoon salt and ⅛ teaspoon pepper
  • ½ to ¾ cup potato starch or corn starch, whisked with ¼ teaspoon baking powder
  • cooking oil for deep frying

Instructions
 

  • Rinse the basil leaves and press lightly with a kitchel towel to remove surface moisture (to prevent oil spatter during frying). Set aside.
  • Tear larger mushrooms into two to three portions.
    Tossing fresh oyster mushrooms in egg
  • Add the beaten egg and toss until every piece is moist.
  • Add half a cup of starch and toss to distribute evenly. If still too wet, toss in the rest.
    Coating egg-coated oyster mushrooms in starch
  • In a wok, heat enough cooking oil to reach a depth of at least three inches.
  • Over medium-high heat, fry the mushrooms in batches for two to three minutes per batch, until golden and crisp.
    Frying oyster mushrooms in wok
  • Scoop out the mushrooms and transfer to a strainer.
    Draining oil off crispy fried oyster mushrooms
  • Reheat the oil and dump in the basil leaves. Cook for 45 seconds to a minute over medium heat or until the leaves acquire a subtle transparent appearance.
    Frying basil leaves until crispy
  • Scoop out and dump on a strainer.
  • Transfer the fried mushrooms and basil into a mixing bowl and toss lightly to distribute the greens.
  • Pile the crispy mushrooms and basil in a shallow bowl and sprinkle with your preferred seasoning.

Notes

Crispy Mushrooms and Basil
Inspired by a recipe from The Foodie Takes Flight.
Keyword Mushrooms