Shiitake mushrooms lose 90% of their water when seared at 400°F, concentrating umami flavors into crispy golden edges.
Crispy Garlic Mushrooms
Get ready to indulge in these mouthwatering crispy garlic mushrooms that are sure to elevate your snacking game! Coated in a flavorful blend of breadcrumbs and aromatic garlic, each bite delivers a satisfying crunch followed by a burst of juicy goodness. Perfect as a zesty appetizer or a crave-worthy snack, these mushrooms are a must-try for any garlic lover!
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- 3 tbsp corn flour (45 ml)
- 5 crushed garlic cloves
- 2 tsp crushed ginger (10 ml)
- 6 button mushrooms, thickly sliced
🫙Pantry Staples(2)
- 3 tbsp plain flour (45 ml)
- 1 tsp brown sugar (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp crushed black pepper (2.5 ml)
🍯Sauces & Condiments(2)
- 1/2 tbsp rice wine vinegar (7.5 ml)
- 1 tbsp sriracha sauce (15 ml)
📦Other(3)
- Crushed chilli- to tasteoptional
- Garnish: sesame seeds, spring onions, chilliesoptional
- 2 tbsp soya sauce (30 ml)
👨🍳 Instructions
- 1
Make the batter by mixing the corn and plain flour with black pepper. Add a little bit of water at a time until a thick lump free coating batter is formed.
- 2
Heat some oil in a pan to deep fry the mushrooms.
- 3
Coat the mushroom slices in the batter, and deep fry once the oil is hot, flip the mushrooms over halfway to ensure both sides are crispy!
- 4
Make the sauce by mixing together the garlic, chilli, ginger, soya sauce, rice wine vinegar, sriracha sauce and brown sugar.
- 5
Heat a non stick pan and add the crispy mushrooms and the sauce, cook on high heat for a few mins until everything is mixed well.
- 6
Garnish with chopped fresh chillies, sesame seeds and spring onions.
💡 Pro Tips
- ✓Maintain oil temperature at 350-375°F for deep frying because lower temps cause oil absorption while higher temps burn the coating before mushrooms cook through.technique350-375°F
- ✓Pat mushrooms completely dry before battering because surface moisture creates steam pockets that prevent proper batter adhesion and reduce crispiness by up to 60%.technique60% crispiness reduction
- ✓Use a 2:1 ratio of cornstarch to plain flour in your batter because cornstarch creates a lighter, crispier coating due to its lower protein content and higher starch gelatinization.ingredient2:1 ratio
- ✓Toss mushrooms with sauce for exactly 30-45 seconds on high heat to coat without making the crispy coating soggy from prolonged moisture exposure.timing30-45 seconds
- ✓Double-fry the mushrooms: first at 325°F for 2-3 minutes, rest for 2 minutes, then fry again at 375°F for 1 minute to achieve maximum crispiness through moisture evaporation.technique325°F then 375°F
Share this recipe
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
Shiitake mushrooms lose 90% of their water when seared at 400°F, concentrating umami flavors into crispy golden edges.
Crispy Garlic Mushrooms
Get ready to indulge in these mouthwatering crispy garlic mushrooms that are sure to elevate your snacking game! Coated in a flavorful blend of breadcrumbs and aromatic garlic, each bite delivers a satisfying crunch followed by a burst of juicy goodness. Perfect as a zesty appetizer or a crave-worthy snack, these mushrooms are a must-try for any garlic lover!
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- 3 tbsp corn flour (45 ml)
- 5 crushed garlic cloves
- 2 tsp crushed ginger (10 ml)
- 6 button mushrooms, thickly sliced
🫙Pantry Staples(2)
- 3 tbsp plain flour (45 ml)
- 1 tsp brown sugar (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp crushed black pepper (2.5 ml)
🍯Sauces & Condiments(2)
- 1/2 tbsp rice wine vinegar (7.5 ml)
- 1 tbsp sriracha sauce (15 ml)
📦Other(3)
- Crushed chilli- to tasteoptional
- Garnish: sesame seeds, spring onions, chilliesoptional
- 2 tbsp soya sauce (30 ml)
👨🍳 Instructions
- 1
Make the batter by mixing the corn and plain flour with black pepper. Add a little bit of water at a time until a thick lump free coating batter is formed.
- 2
Heat some oil in a pan to deep fry the mushrooms.
- 3
Coat the mushroom slices in the batter, and deep fry once the oil is hot, flip the mushrooms over halfway to ensure both sides are crispy!
- 4
Make the sauce by mixing together the garlic, chilli, ginger, soya sauce, rice wine vinegar, sriracha sauce and brown sugar.
- 5
Heat a non stick pan and add the crispy mushrooms and the sauce, cook on high heat for a few mins until everything is mixed well.
- 6
Garnish with chopped fresh chillies, sesame seeds and spring onions.
💡 Pro Tips
- ✓Maintain oil temperature at 350-375°F for deep frying because lower temps cause oil absorption while higher temps burn the coating before mushrooms cook through.technique350-375°F
- ✓Pat mushrooms completely dry before battering because surface moisture creates steam pockets that prevent proper batter adhesion and reduce crispiness by up to 60%.technique60% crispiness reduction
- ✓Use a 2:1 ratio of cornstarch to plain flour in your batter because cornstarch creates a lighter, crispier coating due to its lower protein content and higher starch gelatinization.ingredient2:1 ratio
- ✓Toss mushrooms with sauce for exactly 30-45 seconds on high heat to coat without making the crispy coating soggy from prolonged moisture exposure.timing30-45 seconds
- ✓Double-fry the mushrooms: first at 325°F for 2-3 minutes, rest for 2 minutes, then fry again at 375°F for 1 minute to achieve maximum crispiness through moisture evaporation.technique325°F then 375°F