OYSTER FRIED MUSHROOMS
Ingredients:
4 oz Oyster mushrooms, rinsed and kept slightly moist
1 1/2 cup safflower oil for frying
Flour mix:
1 tsp nori flakes, pulverized in a coffee grinder or blender
1/2 tsp garlic powder
1/4 cup unbleached flower
pinch of salt and pepper
Water mix:
1/2 tsp nori flakes
1/4 tsp garlic powder
1/2 cup water
Bread crumb mix:
2 cups fresh bread crumbs (not dried, no crust)
4 tsp nori flakes
1/2 tsp garlic powder
Instructions:
Thoroughly mix ingredients for each of the three mixes. Heat oil to 350 (I don’t trust my stove, so I got an oil thermometer. He says five mins on med heat) in a wok. Dredge mushrooms in flour mix and shake off excess. Dip mushrooms into water mix and shake off excess. Dredge mushrooms in crumb mix. Fry mushrooms four to five at a time for about 1 1/2 minutes, being careful that the breading doesn’t get beyond golden. Drain mushrooms on a towel covered plate. Allow a minute between batches for oil to re-heat. Mushrooms may be kept warm in a 250 oven.
Serve garnished with fresh lime chunks.
Note:
Although these are deep fried, the mag says they’re only 7g fat per serving, for what that’s worth. These are supposed to resemble fried oysters. I obviously wouldn’t know, but they’re really good, and all the Orthodox people I’ve served them to have like them.
