Deep Fried Oyster Mushrooms coated in Panko and Cornmeal
I tasted these mock clams at a vegan restaurant and loved them! The next day, I experimented cooking up a batch of oyster mushrooms and was delighted with the way the ‘clams’ turned out! The coating was airy and crisp, and there was a pleasant crunch to it. The texture of the mushroom inside was almost similar to clam strips
2 cups oyster mushrooms
1/4 cup panko breadcrumbs
1/4 cup fine cornmeal
1/4 tsp salt
1/2 dried herbs
1/4 paprika (optional)
1/2 cup flour
2 beaten eggs
vegetable oil for deep frying
scallions for garnish
- Wash and towel dry the mushrooms gently. Cut into 2″ strips or thereabouts (approx. like clams strips)
- Combine the cornmeal, panko, salt, herbs and paprika in a bowl
- Lightly coat the mushroom pieces with flour, dip them in egg then roll them in the panko-cornmeal mixture
- Drop them in the oil and fry until lightly browned
- Garnish with sliced scallions and serve with tartar sauce
Using eggs makes this recipe vegetarian rather than vegan. I’m going to try using an egg substitute; I hope they turn out as pretty as yours 🙂
Drat – sorry about that – but you’re absolutely right – title change on the way! An egg substitute sounds like a great idea – the cornmeal-panko mix should help retain the crisp outside.
I tried this using Hongos de Oreja (mushrooms), which I saw in the supermarket and looked like oyster mushrooms. Taste really good, like fried seafood.
I’ll be on the lookout for these Barbara, thanks for the suggestion. I looked them up and they appear to be a species of wood-ear mushroom. Uncanny, how close to sea-food these fungi taste when prepared like this 🙂