Oyster mushroom

Name: Oyster mushroom
Ingredients: 1 kg oyster mushrooms 6 eggs 100 g flour 1 teaspoon seasoning salt pepper oil

Appetizers - Oyster mushroom by Valeria I. - Recipia

I first tried this recipe one evening when I wanted something quick to put on the table, but I didn't want to waste time on complicated preparations. Breaded pleurotus mushrooms are the kind of snack that can be made without hassle and you don't need hard-to-find ingredients. I had fresh mushrooms, eggs, and flour at home, so I got to work right away. I liked that everything went quickly, without unnecessary steps. Quick Info Total time: about 30 minutes Preparation time: 10 minutes Cooking time: 15-20 minutes Servings: 4-5 people, as an appetizer Difficulty: easy Recipe type: appetizer, hot snack Ingredients 1 kg pleurotus mushrooms 6 eggs 100 g flour 1 teaspoon vegetable stock (or other granulated vegetable base) salt pepper oil (for frying) Preparation method 1. Wash the pleurotus mushrooms with cold water, making sure to remove any traces of dirt or impurities. Cut off any tough ends if present. 2. Place the mushrooms in a pot with warm water. Let them simmer for 5 minutes to blanch slightly. There’s no need to boil them too much, just enough to soften them a bit. 3. Drain the mushrooms well in a colander and let them sit for a few minutes. It’s important for them to be as dry as possible before coating them in batter, otherwise, they won’t get a uniform crust. 4. In a bowl, beat the eggs with a pinch of salt, pepper, and vegetable stock. Add the flour and mix until you achieve a smooth batter, like for thicker pancakes. 5. Heat oil in a deep frying pan or pot over medium heat. You need enough oil for the mushrooms to float slightly. 6. Take each mushroom, shake off excess water, dip it in the egg and flour mixture, ensuring it’s well coated on all sides. 7. Place the mushrooms in the hot oil and fry them until golden brown on both sides. Don’t overcrowd the pan, as it will lower the oil temperature. 8. Remove them onto paper towels to absorb excess oil. 9. Serve hot, straight from the pan, as an appetizer or snack. Optionally, they can be served with sour cream on the side. Why I make this recipe often It’s one of those recipes you turn to when you want something quick, filling, and uncomplicated. The pleurotus remains slightly crunchy, while the simple batter of egg and flour absorbs the flavor of the mushrooms well. It works as a snack, but also as a main dish alongside a salad. The ingredients are readily available, and the preparation doesn’t require special techniques. Tips and variations Tips Make sure to drain the mushrooms well before coating them in batter, otherwise, the oil may splatter in the pan and the crust may not stick properly. If you have very large mushrooms, you can cut them in halves or quarters to make them easier to handle. Don’t fry at too high a temperature, as they can burn quickly on the outside and remain raw on the inside. Substitutions The vegetable stock can be omitted or replaced with any other mix of dried vegetables. Salt and pepper are sufficient if you want to avoid additives. You can also use other types of mushrooms, but pleurotus has a texture that holds up well when fried. Variations For an extra flavor boost, you can add some crushed garlic to the egg mixture, but it’s not mandatory. If you want a crunchier crust, add a tablespoon of breadcrumbs to the batter. Serving ideas They are best served hot, with sour cream. They can also be enjoyed plain or with a yogurt dip. They pair well with a green salad or coleslaw. Frequently asked questions 1. Do I really need to blanch the mushrooms before frying? Yes, for pleurotus, it’s recommended to blanch them quickly to soften them and prevent them from releasing water in the pan while frying. If you put them in raw, they may remain tough. 2. What type of oil should I use? Any refined oil for frying will work. I usually use sunflower oil, as it doesn’t alter the taste of the mushrooms. 3. Can I make this recipe without vegetable stock? Yes, you can skip the vegetable stock and use only salt and pepper, depending on your taste. It doesn’t fundamentally change the recipe. 4. Can I use frozen mushrooms? I do not recommend it. Frozen pleurotus will release a lot of water, and the crust won’t adhere as well. 5. How do I know when the mushrooms are done? When the crust is golden brown and the mushrooms no longer release liquid, you can take them out. It usually takes a few minutes on each side. Nutritional values Approximately, for a serving of breaded pleurotus (about 200 g of breaded mushrooms with absorbed batter and oil): Calories: 180-220 kcal Protein: 10-12 g Carbohydrates: 13-15 g Fats: 10-12 g Values vary depending on how much oil remains in the final product and how much batter is actually used. Pleurotus has few calories, but the eggs and oil add a significant portion. Storage and reheating They are best consumed immediately when hot and crunchy. If leftovers remain, they can be stored in the fridge for 1 day in a closed container. When reheating, the texture won’t be as crunchy, but you can warm them in the oven for a few minutes. In the microwave, they become soft. The recipe remains one of the simplest and quickest ways to cook pleurotus mushrooms, ideal for an appetizer or snack.

Oyster mushroom

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