Ingredients with Measurements:
- 1 pound of fresh mineo (oyster) mushrooms
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of soy sauce
- 1/4 cup of water
- 2 tablespoons of honey
- 2 tablespoons of minced garlic
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 green onions, thinly sliced
- 1 tablespoon of toasted sesame seeds
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Step-by-Step Instructions:
1. Clean the mineo mushrooms with a damp paper towel and remove any dirt or debris. Cut off the tough stems and discard.
2. In a large mixing bowl, whisk together the flour, cornstarch, salt, and black pepper.
3. In a separate bowl, mix together the soy sauce, water, honey, minced garlic, sesame oil, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
5. Heat a non-stick skillet or griddle over medium-high heat.
6. Dip each mushroom into the batter, making sure it is fully coated.
7. Place the mushrooms onto the skillet or griddle and cook for 2-3 minutes on each side, until golden brown and crispy.
8. Remove the mushrooms from the skillet or griddle and place them onto a paper towel-lined plate to remove any excess oil.
9. Garnish the mushrooms with thinly sliced green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat per serving: 4g
Carbohydrates per serving: 39g
Protein per serving: 8g
Substitutions for ingredients:
- Instead of mineo mushrooms, you can use shiitake mushrooms or button mushrooms.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of vegetable oil, you can use canola oil or grapeseed oil.
Variations:
- Add a pinch of cayenne pepper to the batter for a spicy kick.
- Use a gluten-free flour blend to make this recipe gluten-free.
- Serve the mushrooms with a dipping sauce made of soy sauce, rice vinegar, and minced ginger.
Tips and Tricks:
- Make sure the mushrooms are fully coated in the batter to ensure even cooking.
- Do not overcrowd the skillet or griddle, as this will result in the mushrooms steaming instead of frying.
- Use a non-stick skillet or griddle to prevent the mushrooms from sticking.
Storage Instructions:
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the mushrooms, place them onto a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, until heated through.
Presentation Ideas:
Serve the mushrooms on a platter with a sprinkle of green onions and sesame seeds.
Garnishes:
Thinly sliced green onions and toasted sesame seeds.
Pairings:
Serve the mushrooms with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting Advice:
- If the batter is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the mushrooms are not crispy enough, increase the heat and cook for an additional minute on each side.
Food Safety Advice:
Make sure the mushrooms are fully cooked before serving.
Food History:
Mineo mushrooms are a popular ingredient in Korean cuisine and are often used in soups, stews, and side dishes.
Flavor Profiles:
The soy-garlic sauce adds a savory and slightly sweet flavor to the crispy and earthy mushrooms.
Serving Suggestions:
Serve the mushrooms as an appetizer or as a side dish to a Korean-inspired meal.
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Region: Korean