Chili Crisp Oyster Mushroom Bites

Steps

1. 1

   Clean the oyster mushroom caps with a soft brush if needed. Trim away the stems if preferred, keeping the caps as intact as possible.

2. 2

   Pour grapeseed oil into a heavy skillet, Dutch oven, or other suitable frying pan. Heat the oil to 350–375°F (180–190 °C) (175–190°C (350–375 °F)), checking with a thermometer if available.

3. 3

   In a bowl, combine the spelt flour, sparkling water, minced garlic, minced onion, chili powder, and chili crisp oil to taste. Stir just until a smooth, pourable wet batter forms; do not overmix.

4. 4

   In a separate bowl, whisk together the spelt flour, cornstarch or rice flour, paprika, cumin, Italian seasoning, and salt and pepper to taste.

5. 5

   Dip each cleaned mushroom cap into the wet batter, turning it to coat all sides and allowing excess batter to drip back into the bowl.

6. 6

   Transfer the wet-battered mushroom to the dry mixture. Toss and press gently so the seasoned dry coating adheres to the surface.

7. 7

   Carefully lower the coated mushrooms into the 350–375°F (180–190 °C) oil in batches, taking care not to overcrowd the pan or cause the oil temperature to drop sharply.

8. 8

   Fry the mushroom bites until the coating is golden brown and crisp, turning as needed for even browning. This should take approximately 3–5 minutes per batch, depending on the size of the caps and the oil temperature.

   Start 5-minute timer
9. 9

   Remove the fried mushrooms with tongs or a slotted spoon and drain briefly on a rack or paper towels. Serve immediately while hot and crisp, with additional chili crisp as a sauce if desired.