So you’ve just harvested a bunch of oyster mushrooms…YAY! Time to chow. Wait, wait, don’t forget to clean those lil buggy guys. Bugs love them as much as we do. If you’d like to see how we choose to clean them check out this blog post.
Now that they are clean and you’re positive they are, in fact, oysters let’s get rolling.
I’m a southern gal and as a result I love fried foods. We don’t fry often but something about fried mushrooms (and okra) gets me going. BUT we are gluten free, which is a different beast when it comes to all things within the kitchen until you get used to it. Over the years I have experimented with all kinds of gluten free flour blends to get to what I like here. For oyster mushrooms this is what we love in our home.
Nutritionally chickpea flour (besan) is is amazing for a flour. Per one cup of this flour you get 20.6g protein, 402mcg natural folate (which is a big deal for me as a homogeneous MTHFR gene carrier), 9.9g fiber, and lots of other good for the body stuff. I love the nutritional content of garbanzo bean flour and the crispiness of potato starch together. The chickpeas really add a nice light earthy flavor that goes well with the spices. You could easily substitute the chickpea flour and potato starch for say rice flour, but this combo is a fav in our home for the reasons stated above. Give a try, come back and let me know how you liked it! You can grind your own chickpea flour or buy it online (or at a local health food store)...Bob Mills Brand is pretty good.
I'm of the mindset that spices and seasoning should be to taste so what I give you here is simply suggestions. I don't measure, I just know what we like and taste as we go. Try it...it makes cooking fun.
Ingredients
2 lbs clean oyster mushrooms, stems removed
butter, oil, lard, etc...whatever you fry with
fresh garlic (4-10 cloves...go crazy here folks)
Mix together items below
Equal portions garbanzo bean flour and potato starch
Garlic powder (2 TBSP)
Salt (1 TBSP- Pink Himalayan sea salt is what we use)
parsley (few sprigs chopped finely)
tarragon (tsp maybe?)
black pepper (to taste- we like a lot)
spring onions (4ish greens, chopped finely)
Batter your shrooms: unlike most southern frying you really don't need to egg or milk dip these before battering. If you just cleaned your mushrooms (as you should) then they will probably already be moist. The deep gills here are your friend too. Take each mushroom and press it into the four mixture firmly, make sure you get a decent amount in the gills.
Put your butter on to melt. Take that as an opportunity to chop or slice your garlic. Once your butter is hot and beginning to sizzle toss in your garlic. This won't take long to begin to brown, give a stir and add the battered mushrooms on top of the seared garlic. Cover with a lid and let cook for a minute. Flip and do the same again. Each batch will likely take 3-5 minutes if you pan is hot enough.
Remove from pan and eat it up!
It makes a great side dish, appetizer, snack, or entree. This night we had it with bacon wrapped/cheese stuffed jalapeno's, fresh sliced tomato, and roasted okra (late summer garden feast right there!)
I shouldn't have read this while hungry! Now I'm drooling! Lol
lol it's good stuff!! Found more yesterday, they will be part of dinner tonight :)
I love them fried also! Great find!
Thanks!! There's really no bad way to prepare these yummy fungi! lol
I have never considered (essentially) deep frying oysters before - I always just pan fry them in some butter. But this is a much better idea. I wonder if it would help compensate for the lesser flavor of store bought oysters as well.... only one way to find out :)
I've never deep friend them either, always pan fried (typically in butter too!) I just can't do store bought mushrooms anymore but have never seen oysters available in store (farmers markets don't count right?) Try the deep fry and let me know how it is!
I think of breading and frying as a form of deep frying - I suppose what I mean is, I never bread them - I just pan fry them unbreaded and brown them. But this kind of breaded frying, like a chicken cutlet, is a great idea. Probably would make an awesome parmigian along with eggplant
haha, yet another cultural thing I was completely obvious of before steemit. Here in the 'South' (aka backwoods NC) then this is just pan frying. Deep frying is dropping something into a massive deep vat of oil and letting it swim until it's crispy. Sauteeing to me is more what you are describing as pan frying.
Great idea with the parmigiana oysters & eggplant....may have to give that a try one day.
There isn't anything as delicious as mushrooms!
Thanks for sharing. :)
Looks delicious and the steps are properly explained...i love fried things but i cant really take much cox of my health condition...great post elena☺
oh I'm so sorry to hear that! However, you are probably much more healthy not eating much fried foods....
Correct dear
Wow! Beautiful food from the forest!
Thank you!! The forest provides so much bounty that so many overlook!
Looks delicious!! Of course, in our house, I am the only one who likes okra but the mushrooms sound delicious for all the picky eaters around here :)
Ohhhh I bet there is a way you can find to get okra in picky eaters and have them enjoy it!! haha 'okra fries' are one of our household favs! Not slimey AT ALL!! And pickled okra...oh my, yes. Not slimey at at either!! But the mushrooms...delicious!
Btw. it looks like the Map is not asking for a month on the platform anymore. Give it a shot and sign up.
Awesome! Thanks, will do.
That sounds delicious!!
Looks yummy! Especially with the tomatoes! Now I'm hungry!
I'll cook it for you two soon!
Thanks for keeping us updated on Wil Oyster Mushrooms! Oh man, I cant wait to go out and pick some!
Please maam!! :)
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