Hello Foodies! Some of you might have read my article about my neglected spawn that bloomed a mushroom, well, here's the recipe I made with it.
You may read the article I mentioned here:
@threeleggedbunny/oh-no-green-mold-contamination-or-oyster-mushroom-backyard-cultivation
Are you fond of crispy pork? Or pork rind cracklings? That oh so crunchy piece of pork skin that is dipped in vinegar that makes a crackling sound in every bite?
Well, we can make a healthier version of that! No pork! Same crispness, same crackle sound, same yumminess BUT less the cholesterol!
Yes, we can substitute pork with mushroom!
So here's the recipe of Crispy Mushroom :
THE INGREDIENTS
Fresh Mushroom
Crispy Mix
or a mix of flour, black pepper powder, garlic powder, salt
Cooking Oil
PREPARATION
Wash the mushrooms in clean tap water. Cut the mushrooms in half, separate the cap and the stalk.
Soak the cap in cold water for 5 minutes.
The stalk must be soaked in cold water longer, around 15 minutes. The reason is to soften it.
After it is soaked, squeeze the mushrooms to remove the water.
Add the crispy mix, and mix well covering all parts.
Set aside.
COOKING PROCEDURE
Step 1
Put cooking oil in a pan, enough amount for deep fry.
Once it boils, change to medium heat.
Step 2
Put the mushrooms and wait until it is slightly brown.
Step 3
Remove from oil and set aside to cool.
To make it crisper, we need to fry it again
Step 4
Boil the cooking oil in high heat.
Fry the mushrooms again and immediately remove from oil, making sure not to burnt.
Done!
Our mushrooms is now crispy! This method will make our chicharon crispy for six months!
Serve it with your favorite dip. I prepared vinegar with chilli pepper.
Enjoy munching while watching your favorite show!