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Crispy Coconut Oyster Mushrooms with Sweet Asian Chili Sauce

Crispy Coconut Oyster Mushrooms with Sweet Asian Chili Sauce


  • Author: Lisa
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: serves 6 1x

Ingredients

Scale

1 cup flour

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon pepper

3/4 cup lime-flavored seltzer water

2 cups unsweetened shredded coconut (I like Bob’s Red Mill )

1 cup fine dry breadcrumb

18 oyster mushroom caps

vegetable oil ( for frying)

salt

Red Pepper Dipping Sauce

½ cup red pepper jelly

1 tablespoon seasoned rice vinegar

1-teaspoon Asian fish sauce or soy sauce


Instructions

In a mixing bowl, whisk flour, salt, ginger, pepper and seltzer until smooth. Combine coconut and breadcrumbs in a large zippered bag. Dip each mushroom in batter letting excess drip back into bowl. Drop mushroom into bag and gently shake to coat with coconut crumbs. (At this point the mushrooms can be placed on a rack in the refrigerator until ready to serve.) Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°. Fry mushrooms, in batches, 1 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle lightly with salt. Serve with dipping sauce.

 

To make the dipping sauce, in small saucepan over low heat, stir all the ingredients together until jelly is melted and blended

  • Category: appetizer
  • Method: fry

Keywords: oyster mushrooms, kennett Square, mushroom festival, coconut