Crispy Taiwanese-Style Popcorn Mushrooms

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

Calories 250

Enjoy these crispy, flavorful popcorn-style mushrooms inspired by Taiwanese street food, perfect as a snack or appetizer.

227 g fresh oyster mushrooms (see notes(1/2 lb))
6 tbsp corn starch (or potato starch)
0.5 tsp salt
0.5 tsp chinese 5 spice powder (see notes)
to taste neutral oil (for frying)
a handful fresh Thai or Holy basil leaves (optional for frying)
to sprinkle onion salt or garlic salt (or regular salt, for sprinkling after cooking)
to sprinkle white pepper (optional, for sprinkling after cooking)

Break apart large mushroom pieces and dry basil leaves if using.
Mix starch, salt, and five spice in a bowl. Toss mushrooms in the mixture.
Heat oil until very hot, then fry coated mushrooms in batches for 4-5 minutes until golden. Drain on paper towels.
Fry basil leaves until crispy and translucent, then drain.
Serve mushrooms topped with basil, sprinkled with salt and pepper if desired. Enjoy hot!

Ensure oil is very hot before frying to achieve crispiness.

Calories: 250kcal

Cost: $15

Course: Appetizer

Cuisine: Taiwanese

Keyword: Mushrooms