Gluten-free fried Eryngii/Oyster Mushrooms
Pane-Bistecca
We really like mushrooms; as I’ve mentioned before, my beloved always says he’s immune, I can’t poison him with mushrooms. What we particularly like are gluten-free deep-fried Eryngii mushrooms! These mushrooms are relatively firm and don’t become soft and soggy when deep-fried.
Oyster mushrooms develop a delicate aroma when cooked and have a consistency reminiscent of meat. This is why they are often used as a meat substitute in vegan dishes. These mushrooms are said to aid digestion and lower cholesterol levels.
Oyster mushrooms develop a delicate aroma when cooked and have a consistency reminiscent of meat. This is why they are often used as a meat substitute in vegan dishes. These mushrooms are said to aid digestion and lower cholesterol levels.
Ingredients
6 large Oyster Mushrooms
4-5 tbsp Cornstarch
1 tsp Chinese 5 Spice Powder
½ tsp Salt
Oil for frying
Instructions
1
Step 1
Clean the mushrooms and cut into slices approx. 5 mm thick.
2
Step 2
Mix the cornstarch with the spices in a plate and toss the mushroom slices well in it.
3
Step 3
Fill a pan about 3 cm high with oil and heat up. Fry the mushrooms in it.
4
Step 4
Serve hot with a seasoned salt or Chinese 5 Spice powder mixed with salt.
Notes
A very simple Chinese way to cook mushrooms. Here are more Mushroom recipes.
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