Seasoned with our own Pan-Asian herb salt and finished off with House On A Hill’s own blend of furikake, these fried oyster mushrooms are a great appetizer or snack. You don’t need a special occasion to cook a batch!
Fried Oyster Mushrooms
- 350 grams fresh oyster mushrooms
- 1 large egg
- 3/4 cup corn starch
- 1/2 teaspoon House On A Hill's Herb Salt (Pan-Asian Blend)
- cooking oil for deep frying
- 2 tablespoons House On A Hill's Herb Salt (Japanese Blend)
Cut off and discard the root ends of the oyster mushrooms. Tear the larger mushrooms into two three pieces. Add the mushrooms. Toss to coat each piece of mushroom.
In another bowl, beat the egg. Drizzle over the mushrooms. Toss lightly but thoroughly to distribute evenly.
In a frying pan, heat enough cooking oil to reach a depth of at least two inches.
Drop the battered oyster mushrooms into the hot oil one piece at a time. Fry no more than eight to 12 pieces, depending on the size of your frying pan.
Fry the mushrooms for about thirty seconds then flip them over. Keep them moving, flipping occasionally, until the batter is golden brown and crisp.
Place the fried oyster mushrooms in a shallow bowl. Sprinkle generously with House On A Hill's Herb Salt (Japanese Blend). Serve immediately.