Fried Wild Oyster Mushrooms Recipes
STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
- Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
- Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.
FRIED WILD OYSTER MUSHROOMS
Steps:
- In a mixing bowl, whisk all-purpose flour with milk until smooth.
- Add one egg at a time and whisk. Add salt.
- Let the batter rest in the fridge for 30 minutes.
- Meanwhile, cut off the stem of the oyster mushrooms and brush them clean.
- Dip the mushrooms in the batter. Make sure they are coated well.
- Deep fry the oyster mushrooms in around 360 degrees Fahrenheit/180 degrees Celsius until golden brown.
- Remove the oyster mushrooms and place them on paper towels and pat dry. Season with salt and serve immediately.
DEEP-FRIED OYSTER MUSHROOMS
One of the most common ways to prepare button mushrooms is to bread them. This method also works well with less delicate varieties, such as larger oyster mushrooms. It helps both the flavor and texture to use nuts instead of bread crumbs, which add crunch to the dish. The dish can, of course, be made with button mushrooms or any other wild mushrooms that are two to three inches wide across the cap. The frying will cook them sufficiently. These mushrooms need no dipping sauce. If you prefer a milder flavor, use Chinese oyster sauce instead of the chipotle puree.
Provided by Stormy Stewart @karlyn255
Categories Other Side Dishes
Number Of Ingredients 6
Steps:
- Place chipotle peppers in a blender with the liquid in the can and blend until smooth. Clean the mushrooms leaving the stem on. Paint the mushrooms with the puree. Heat the oil in a deep saucepan to 340° F. Using 3 small dishes, place some flour in one, the eggs in another, and in the remaining dish the crushed walnuts. Coat the painted mushrooms with the flour, then dip into the eggs. Finally, coat the mushrooms with the walnuts and press the walnuts into the caps gently to ensure that they stay coated with the nuts.
- Place several mushrooms in the hot oil. When the mushrooms are golden brown, in about 30 seconds, remove with a slotted spoon and place on a plate lined with a paper towel to drain. Let drain for 30 seconds and serve immediately.
- Oyster mushrooms usually show up in early spring after the thaw and spring rains.
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