Recipe

Crispy Mushroom 65 — Better Than Chicken

Crispy Mushroom 65

A spicy, crunchy South Indian classic reimagined with fresh oyster mushrooms. Serve as a starter, side dish, or evening snack with masala chai.

Ingredients (Serves 3-4)

300g fresh oyster mushrooms, torn into strips

3 tbsp rice flour

2 tbsp cornflour

2 tbsp all-purpose flour (maida)

1 tbsp ginger-garlic paste

1 tsp red chilli powder, 1/2 tsp garam masala

1 egg (or 2 tbsp yogurt for eggless version)

1 tbsp soy sauce

Salt to taste, oil for deep frying

For Tempering

1 tbsp oil, 8-10 curry leaves

2-3 dried red chillies, broken

1 green chilli, slit

1/2 tsp mustard seeds

1 small onion, sliced into rings

1 tsp ginger, julienned

Method

1. Prepare mushrooms: Tear oyster mushrooms into long strips. Squeeze out excess moisture with a clean towel.

2. Make batter: Mix rice flour, cornflour, all-purpose flour, ginger-garlic paste, chilli powder, garam masala, soy sauce, salt, and egg/yogurt. Add 2-3 tbsp water to make a thick coating batter.

3. Coat and fry: Dip mushroom strips in batter. Deep fry in hot oil (180°C) for 3-4 minutes until crispy and golden. Drain on paper towels.

4. Tempering: Heat 1 tbsp oil. Splutter mustard seeds, add curry leaves, dried red chillies, green chilli, ginger, and onion rings. Sauté for 1-2 minutes.

5. Toss together: Add fried mushroom pieces to the tempering. Toss on high heat for 30 seconds to coat evenly.

6. Serve: Garnish with fresh coriander and serve hot with lemon wedges.

Tips

Squeeze out moisture from mushrooms before coating — this is the key to crispiness

Fresh oyster mushrooms from Shroom Vroom hold up perfectly to frying

For extra crunch, double-fry: first at 160°C, rest 5 minutes, then again at 180°C

Get farm-fresh mushrooms delivered

Same-day harvested oyster mushrooms & premium cordyceps powder

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