Today you are going to learn how to make mushroom fried chicken! You heard it right, this recipe is easy, fast and delicious! Different versions of this enoki mushroom recipe have been going around so, here’s my version! If you like this recipe, check out this one too! and this one!
Prep Your Shrooms
To start off, you need your enoki mushrooms. My mushroom was big enough to make about three patties or 6 fingers/nuggets. I wanted to make patties so I sliced my mushroom into three. Then I also cut off the growing substrates from the bottom. Now I take a damp paper towel and wipe them off.
Batter’s Up
For our batter I use cornstarch, flour, baking powder, garlic powder, onion powder, salt, pepper, and dry chicken flavor seasoning. Give it a good stir. I dip my pieces of mushroom into these dry ingredients and get them coated. To make this extra crispy, I add to my dry ingredients, half water, and half vodka. The alcohol in the vodka will evaporate off while it’s being fried and make a crispier batter. I move this mixture closer to my oven, where I have a small saucepan filled with vegetable oil for frying. I’m getting this oil heated up to 365ºf.
Trial and Error
When I added the liquids to my dry ingredients, it actually came out more wet than I wanted. So I took one mushroom piece, coated it in the batter, and added it to the oil to see how it would turn out. This piece ended up being more like a fried enoki mushroom than a patty. I put this piece on a rack, and salted it. So I added a bit more flour to my batter, then coated my next mushroom. I add it to the oil, and this time we have much more of a patty-like appearance.
The Last Mushroom
For my last piece of mushroom, I added just a pinch more flour to the batter. Coated them in the batter, and added them to the oil. These fried up quick and they were perfect golden brown. Then I added all my mushroom pieces to a rack, added some salt overtop, but now we need a sauce! I start off with my own Not Steak Sauce! I added some Not Steak Sauce, agave and mustard. Whisk that up, give it a taste, adjust if need be. We did it! Can you believe it’s so simple?
Time to Eat!
These taste awesome! Just like real fried chicken. You can hear and feel the nice crunch when you bite into them. You would never be able to tell that it was a mushroom fried chicken! Also the sauce is a lovely little touch to add. Thinner lighter batter was the way to go. This seriously took no time at all to make, and it’s an amazing recipe! I hope you give it a try! Watch the full video here!
I Tried Fried Chicken made from Enoki Mushrooms
Ingredients
- large enoki mushroom
- cornstarch
- flour
- baking powder
- onion powder
- garlic powder
- pinch salt
- pinch pepper
- dry chicken flavor seasoning
- water
- vodka
- vegetable oil
- Not Steak Sauce
- agave
- mustard
Instructions
- Slice mushroom into desired pieces, cut off growing substrates from the bottom, and clean them.
- Add to a bowl, cornstarch, flour, baking powder, onion powder, garlic powder, salt, pepper, and dry chicken flavor seasoning. Stir together.
- Dip mushrooms into dry ingredients, coat them in it.
- Add water and vodka to dry ingredients, stir together.
- Have a saucepan ready with vegetable oil on stove at 365ºf.
- Coat mushroom with batter, then add to the oil. Take it out, put it on rack, and salt it.
- Repeat with other mushroom pieces. Add more flour to the batter if it is too liquid-y.
- Add Not Steak Sauce, agave, and mustard to a bowl and mix together. Use as a dipping sauce, enjoy!