Sweet Crispy Mushrooms

Sweet Crispy Mushrooms

When I first created the recipe for Sweet Crispy Mushrooms, I wanted to bring a unique twist to the classic mushroom dish, something that would tantalize the taste buds with a perfect balance of sweet and crispy. The inspiration for Sweet Crispy Mushrooms came to me after experimenting with various sauces and frying techniques. It’s amazing how a simple ingredient like mushrooms can be transformed into something so flavorful. Sweet Crispy Mushrooms quickly became a favorite in my household, especially for those cozy nights when we crave something crispy yet not too heavy.

Recipe Testing

During the testing phase of Sweet Crispy Mushrooms, I knew the sauce would be crucial to making this dish stand out. I played around with the proportions of soy sauce, gochujang, rice syrup, and vinegar until I found that perfect harmony. The trickiest part was achieving the right level of crispiness while ensuring the mushrooms remained juicy on the inside. It took a few tries, but once I nailed the double frying method, the Sweet Crispy Mushrooms came out just the way I imagined—golden, crispy, and bursting with flavor.

A Surprise Hit

What surprised me most was how versatile Sweet Crispy Mushrooms turned out to be. I initially intended it as a side dish, but soon enough, it found its way into the spotlight as a snack and even a main course when paired with steamed rice. The tangy sauce, combined with the crispy texture, was an instant hit among friends and family. Whether it’s a casual dinner or a special gathering, Sweet Crispy Mushrooms never fails to impress.

Serving Suggestions

When it comes to serving Sweet Crispy Mushrooms, I love to garnish the dish with a sprinkle of sesame seeds and freshly chopped green onions for an extra pop of flavor and color. The dish pairs beautifully with other Korean-inspired dishes, or it can be enjoyed on its own as a savory treat. Each bite of Sweet Crispy Mushrooms is a delightful experience that showcases how simple ingredients, when treated with care, can create something truly special.

Chef’s Notes- Sweet Crispy Mushrooms

• Oil Temperature Consistency: Maintaining the correct oil temperature is crucial for achieving the perfect crispy texture. Use a kitchen thermometer to monitor the oil, especially between the first and second frying. If the oil is too hot, the mushrooms may burn; if too cool, they may become greasy.
• Double Frying Technique: The double frying process helps to achieve a more consistent and long-lasting crispiness. After the first frying, allow the mushrooms to rest on a wire rack to drain excess oil. This step ensures they remain crispy after being coated in the sauce.
• Mushroom Preparation: If you’re using fresh mushrooms, make sure they are thoroughly dried before coating them with starch. Any moisture on the surface will prevent the starch from adhering properly, resulting in uneven frying.
• Sauce Consistency: If the sauce thickens too much, you can thin it out with a small splash of water. This will help the sauce coat the mushrooms evenly without clumping.
• Garnishing: To elevate the dish’s presentation and flavor, garnish with toasted sesame seeds and finely chopped green onions right before serving. This adds a fresh and nutty contrast to the sweet and tangy flavors.

Sweet Crispy Mushrooms

Recipe by Kimmy

Course: Side Dish, SnackCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

250

kcal

Resting Time

2

hours 

Total time

2

hours 

20

minutes

Dive into the delightful crunch of Sweet Crispy Mushrooms, a dish that brings together the perfect balance of sweet and tangy flavors. This recipe is a game-changer for mushroom lovers, offering a crispy exterior with a juicy, tender inside. Perfect for a side dish or a snack, this dish is sure to impress your taste buds and your guests. Inspired by the flavors of Korean cuisine, it’s a must-try for anyone looking to spice up their culinary repertoire!

Ingredients

• Mushrooms and Coating

• 2 ounces dried shiitake mushrooms (or fresh if preferred)

• 1/4 cup cornstarch (or potato starch)

• Oil for deep frying (vegetable or canola oil)

• Vegetables

• 1/4 bell pepper (red, orange, or yellow)

• Sauce

• 1 tablespoon soy sauce

• 1 tablespoon gochujang (Korean red chili pepper paste)

• 1 tablespoon rice vinegar (or any clear vinegar)

• 2 tablespoons rice syrup (or corn syrup or honey)

• 2 tablespoons mirin (or rice wine)

• Alternative Ingredients:

• Mushrooms: King mushrooms can replace shiitake mushrooms.

• Starch: Cornstarch can be used instead of potato starch.

• Sweetener: Honey can replace rice syrup.

• Vinegar: Apple cider vinegar can be used instead of rice vinegar.

Directions

• Soak the dried shiitake mushrooms in water until they become plump and tender. This process will take about 2 hours depending on their size. Once soaked, squeeze out excess water from the mushrooms and cut them into quarters or halves if they are small. Dice the bell pepper into small pieces.
• In a mixing bowl, add the cornstarch to the mushroom pieces and massage them well to ensure an even coating. In a pan, combine soy sauce, gochujang, rice vinegar, rice syrup, and mirin. Stir well and bring to a boil over medium heat. Once it starts bubbling, reduce the heat to medium-low and simmer until it thickens slightly, about 4 minutes.
• Reheat the oil to 320°F and deep fry the mushrooms again until they achieve a golden brown color, about 1 minute. Heat oil in a heavy-bottom pan to about 320°F. Carefully drop the coated mushroom pieces into the hot oil one at a time and fry until they turn light golden brown, approximately 1-2 minutes. Remove and place them on a wire rack or paper towel-lined plate.
• Heat the prepared sauce over medium heat. Add the fried mushrooms and diced bell peppers to the pan and stir well until everything is evenly coated with the sauce.

Equipment

• Chef’s Knife
• Cutting Board
• heavy bottom pan
• wire rack
• paper towel lined plate
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Fat: 12g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 400mg
• Potassium: 200mg
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 10g
• Protein: 3g
• Vitamin A: 500IU
• Vitamin C: 30mg
• Calcium: 20mg
• Iron: 1mg

FAQs- Sweet Crispy Mushrooms

Can I use fresh shiitake mushrooms instead of dried?

Yes, fresh shiitake mushrooms can be used, but the texture will be slightly different. Ensure they are well-dried before coating them with starch to avoid excess moisture.

Is there a substitute for gochujang if I can’t find it?

If gochujang is unavailable, you can use a mixture of miso paste and a small amount of chili powder or sriracha as a substitute. However, the flavor profile will differ slightly.

Can I make this dish ahead of time?

The mushrooms are best served fresh to retain their crispiness. If you need to prepare in advance, you can fry the mushrooms ahead and reheat them briefly in the oven before tossing them in the sauce.

How can I make the dish less spicy?

To reduce the spiciness, decrease the amount of gochujang or substitute it with a mild chili paste. Adding a bit more rice syrup or honey can also help balance the heat.

What other vegetables can I add to this dish?

You can include other vegetables like zucchini, carrots, or green beans. Just ensure they are cut into small, even pieces so they cook at the same rate as the mushrooms.