Introduction
Ever have one of those nights where the only thing you want to do is flop onto the couch, Netflix queued up, and somehow still eat something that tastes like you actually tried? Enter: deep-fried mushrooms. Yeah, you heard me right—mushrooms that get all crispy and golden, like they’re auditioning for a crunchy snack commercial. It’s the kind of comfort food that’s sneakily vegan and totally satisfying, perfect for when you want to impress your taste buds without breaking out the fancy cookware or your patience.
These little fungi friends pack a punch with a double whammy of sauces that’ll have you dipping and double-dipping like it’s a party in your mouth. Trust me, once you get a bite of these, you’ll be wondering why you ever settled for boring old fries or chips. Plus, as with many vegan comfort foods, this dish brings all the warmth and satisfaction without any dairy or eggs.
Ingredients
- 10 Shiitake Mushrooms (fungi fun!)
- 3 King Oyster Mushrooms
- 10 Button Mushrooms
- 300g Oyster Mushrooms
- 2 cups Glutinous Rice Powder
- 2 cups Flour
- 2 cups Starch Powder
- ½ Red Pepper (color pop!)
- ½ Yellow Pepper
- ½ Green Pepper
- 5 Ice Cubes
- Cooking Oil
- 2 Tbsp Red Chilli Paste
- 3 Tbsp Grain Syrup
- 2 Tbsp Green Plum Extract
- 2 Tbsp Naturally Brewed Soy Sauce
- 3 Tbsp Sugar-preserved Yuzu
- 50g Roasted Peanuts
- Black Sesame Seeds
Who knew mushrooms could party this hard? With this vibrant veggie lineup and saucy extras, you’re about to deep-fry your way into some seriously crispy, umami-packed joy.
Whether you’re a fungi fanatic or a flexitarian just flirting with plant power, this recipe keeps it crunchy, colorful, and totally inviting.
Pairing this dish with plant-based milk alternatives can provide a lighter, refreshing complement to your deep-fried mushrooms.
How to Make It
Alright, let’s get those fungi dressed up for the party! Grab your 10 shiitake, 3 king oyster, 10 button, and 300g oyster mushrooms, and chop them into bite-sized pieces—because who wants to wrestle a whole mushroom in their mouth? Toss them with a splash of soy sauce and a sprinkle of ground pepper for a quick little marinade that’s basically mushroom spa day.
Meanwhile, slice up half each of red, yellow, and green peppers into similarly manageable chunks; they’re just chilling on the side for now but will add a pop of color and crunch later.
Now, the batter is where the magic happens. Combine 2 cups each of glutinous rice powder, flour, and starch powder, then drop in a pinch of salt because even batter needs a little attitude. Here’s a cool trick: add 5 ice cubes while mixing to keep things invigoratingly cool—this helps the batter stay light and crispy when fried.
Dust your marinated mushrooms with some starch powder to help the batter cling like a clingy ex, then dunk those bad boys into your cool batter. Heat up your cooking oil until it’s ready to party and deep-fry the battered mushrooms until they’re golden, crunchy, and begging to be dipped.
Speaking of dipping, you’re not just stopping at plain old ketchup, no way. Whip up a red chili paste sauce by blending 2 tablespoons of gochujang with 3 tablespoons of grain syrup and 2 tablespoons of green plum extract—sweet, spicy, and tangy all at once.
For the more soy-sauce loyalists, mix 2 tablespoons of naturally brewed soy sauce with 3 tablespoons of sugar-preserved yuzu and 2 tablespoons of green plum extract, then sprinkle in some roasted peanuts and black sesame seeds for a nutty, crunchy finish.
Dip, dunk, and devour—your plant-based snack game just leveled up. Using nutritional yeast as a seasoning alternative can add a cheesy, savory flavor while boosting the nutritional profile of your dish.
Bonus Tips
- Feeling fancy? Toss your mushrooms in a sprinkle of nutritional yeast before frying for that cheesy, vegan-friendly umami kick.
- Swap out the peppers for a jalapeño if you like your sauce with a little sass—spice is the plant-based life’s best friend.
- Double-dip those bad boys in batter for extra crunch—because more batter means more fun, and more fun means more mushrooms!
Why You’ll Love It
Get ready to crunch your way into mushroom heaven with this deep-fried delight! It’s like a crispy little party in your mouth that even your pickiest vegan pals will RSVP to.
Whether you’re dipping into that spicy gochujang kick or the zesty soy-yuzu dance, your taste buds won’t know what hit ‘em.
Plus, it’s the kind of recipe that’s so forgiving, even your kitchen mishaps turn into tasty wins—because who said plant-based can’t be a little wild and crispy?
Nutritional Info
These are estimated values.
Calories: 220
Protein: 4 g
Carbohydrates: 18 g
Fat: 14 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
