Crispy oyster mushrooms: A snack sensation

The culinary popularity of oyster mushrooms is cyclical. Many of us enjoyed them during our childhood, only to forget about these tasty and healthy mushrooms for decades. Currently, oyster mushrooms are back in favor with double the strength. This is not only due to society's desire to expand home menus with new products but also due to the growing popularity of meat-free diets. However, don't be fooled by this fact because these mushrooms are enjoyed not only by vegans but also by regular meat-eaters.

It was in one of the meat-free restaurants that chef himself tried breaded oyster mushrooms. The famous chef liked them so much that he decided to make his own version of this simple snack. Of course, he couldn't resist tweaking the recipe a bit. To achieve the perfect crunchiness, chef uses whole grain rye flour and enhances the flavor with... turmeric. We love such combinations, which is why we couldn't resist sharing this noble recipe with you!

Ingredients:

• 400 g oyster mushrooms.
• 3 large eggs.
• 1 cup rye flour (whole grain),
• 1 teaspoon ground turmeric,
• salt,
• 500 ml canola oil for frying,
• optional: hot sauce for serving.

Instructions:

1. Cut more giant mushrooms into 2-3 pieces. Leave the smaller ones whole.
2. Transfer the rye flour to a bowl and mix with a teaspoon of turmeric and salt.
3. Crack the eggs and whisk them.
4. Bread the oyster mushrooms first in the egg, then in the seasoned whole grain flour.
5. Heat the oil in a pot. Fry the breaded oyster mushrooms in batches, 5-6 pieces at a time. This process should be pretty quick; chef mentions about 2 minutes per batch.
6. Place the fried mushrooms on a rack. This will allow excess moisture to evaporate.
7. Serve with your favourite sauce. It's a spicy chilli sauce for the restaurateur, but if you don't prefer such extreme sensations, we recommend homemade garlic sauce. Enjoy your meal!