Salt and Pepper Flower Mushrooms
Ingredients: king oyster mushrooms, cornstarch, salt, black pepper, white pepper · 30 min cook time · 180kcal · $6.00
Ingredients
2ea king oyster mushrooms, 3tablespoons cornstarch, 0.5teaspoon salt, 0.5teaspoon black pepper, 0.5teaspoon white pepper, cups oil for frying and seasoning, 2cloves garlic, 1ea red chile, 2ea scallions, 1teaspoon sesame oil
Instructions
1. Cut the tips off the king oyster mushrooms and slice them into 2 and a half inch thick rounds.
2. Place chopsticks on either side of each mushroom slice and cut in a crisscross grid pattern without cutting all the way through.
3. Boil the mushroom florets uncut side down for about three to five minutes until they turn slightly grayish and blossom.
4. Remove the mushrooms, let them cool slightly, and gently press to squeeze out excess moisture.
5. Toss the mushroom flowers in a cornstarch mixture containing salt, black pepper, and white pepper until fully coated, shaking off excess.
6. Deep fry the coated mushrooms in hot oil until golden brown and crispy, then drain on paper towels.
7. In a pan with a little oil, toss in minced garlic, red chile, scallions, salt, white pepper, black pepper, and the fried mushrooms. Drizzle with sesame oil and mix gently.
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