Crumbed King Oyster Mushrooms

Name: Crumbed King Oyster Mushrooms
Yield: 4 servings
Cuisine: British
Ingredients: 200 g King Oyster Mushrooms *smaller size recommended; Salt & Pepper; 1-2 tablespoons Plain Flour; 1 Egg *whisked; ‘Pnako’ Breadcrumbs; Oil for frying; Dipping Sauce of your choice *e.g. Curry Ketchup Sauce, Mexican Salsa, Italian Tomato Sauce, ‘Tonkatsu’ Sauce, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

King Oyster Mushrooms (aka Eryngii), that have meaty texture, are suitable for crumbed fries. As King Oyster Mushrooms don’t have strong smell or taste, these crumbed fries can be enjoyed with different flavoured sauces. I found my ‘Curry Ketchup Sauce’ was good. Mexican Salsa and Italian Tomato Sauce were also good. What sauce would you like to eat with?

Hiroko Liston @hirokoliston

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Ingredients

4 servings

200 gKing Oyster Mushrooms *smaller size recommended
Salt & Pepper
1-2 tablespoonsPlain Flour
1Egg *whisked
‘Pnako’ Breadcrumbs
Oil for frying
Dipping Sauce of your choice *e.g. Curry Ketchup Sauce, Mexican Salsa, Italian Tomato Sauce, ‘Tonkatsu’ Sauce, etc
Curry Ketchup Sauce

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Steps

1

Clean King Oyster Mushrooms, cut into quarters lengthways. Season with Salt & Pepper.
2

Coat King Oyster Mushrooms with Plain Flour, dip into Egg, then coat with ‘Pnako’ Breadcrumbs. *Note: You can mix some grated Parmesan and herbs with ‘Panko’ Breadcrumbs.
3

Deep-fry or shallow-fry until golden. Transfer to a rack and drain the oil. Serve with your favourite sauce. Today I served with Spicy Tomato Chutney.