Crispy Fried King Oyster Mushrooms
These meaty king oyster mushrooms get a golden, crunchy coating that's irresistibly addictive. The interior stays tender and juicy while the outside develops a satisfying crisp. Perfect as a snack or side dish.
Story
King oyster mushrooms have a hearty, almost meat-like texture that holds up beautifully when fried. The key is letting the coating set briefly before frying—this helps it adhere and creates that satisfying crunch.
Ingredients
king oyster mushrooms
300g
egg yolks
3
breadcrumbs
1 cup
vegetable oil for frying
2 cups
Instructions
1
Prep the mushrooms
Give the mushrooms a good rinse and pat them completely dry. Cut them into chunky, bite-sized pieces—roughly 2-inch pieces work well.
2
Coat with egg and breadcrumbs
Beat the egg yolks in a bowl until smooth. Dip each mushroom piece in the yolk, letting any excess drip off, then roll it through the breadcrumbs until evenly coated. Set them on a plate and let rest about 5 minutes so the coating sticks.
3
Heat the oil
Pour oil into a deep pan or pot and heat to 150°C (300°F). A thermometer helps here—if you don't have one, drop a breadcrumb in; it should sizzle gently without burning.
4
Fry until golden
Carefully drop the mushroom pieces into the hot oil one or two at a time—don't crowd them. Fry for 2-3 minutes until the coating turns deep golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
