Cooking With Mushrooms
Crumbed Oyster Mushroom Recipe
I adore crumbed oyster mushrooms. I’ve had many a mushroom hater try these and come away with a whole new appreciation for these beautiful edible fungi.
The oyster mushrooms hold up tremendously well to the trying and they provide a nice texture against the crisp crumb. Some would almost describe it like calamari.
These are an absolute must try. Quick, easy and extremely tasty. It’d go down perfect with a cheeky ice-cold corona.
Ingredients For Crumbed Oyster Mushrooms
This recipe serves 4 entree style portions. It’s super simple and only calls for 3 ingredients from the pantry plus super star oyster mushrooms.
- 200 grams of oyster mushrooms
- 2 cups of bread crumbs
- 4 eggs
- Minced Garlic
- Grated Parmesan
- Salt & Pepper
Preparing Crumbed Oyster Mushrooms
I love this recipe because it’s super simple. I begin by mixing all my dry ingredients together ensuring that everything is well mixed. I large zip-lock bag is perfect for getting this done.
Meanwhile I whisk the eggs and minced garlic together and dip the mushrooms in one by one. To ensure that they are well coated you might need to give the gills a gentle rub to help the egg mixture penetrate.
Now I dip the mushrooms in the dry ingredients coating thoroughly. They are now ready to be fried. Fry them for 4 – 5 minutes in the deep-fryer or shallow-fried in some vegetable oil until golden brown and crispy. Serve with generous amounts of salt, lemon and your favourite salsas and chutneys.
Adaptations And Substitutions
Since trying this crispy crumbed oyster mushroom recipe I’ve been fantasising about all the flavour combinations. I’m keen to pour the contents of my spice cupboard into the bowl next time to see what wonderful concoctions reveal themselves. I’m looking forward to trying some truly eastern inspired morsels in the near future.
The crumbs can be substituted for something completely different in the case of dietary requirements whether it mean the use of gluten free breadcrumbs, almond meal or even crushed-up pork rinds for our low-carb friends out there.
The egg can be omitted and replaced with a little bonsoy and corn starch or vegan egg replacement to make it an entirely harm-free culinary experience.
How Do I Stop Eating Them?
Umm. Please tell me when you’ve worked out how.
We’re a small-scale mushroom cultivator located just minutes from the centre of Ipswich. We’re passionate about mycology and take pride and pleasure in sharing that with the community.
Ipswich, South East Queensland
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