Tempura crispy oyster mushroom salad is a delicate blend of crispy and meaty flavor. I discovered these wonderful fungi in my local international market. I love portobello, white button, shiitake, and cremini mushrooms, but I never heard of oyster mushrooms. Oyster mushrooms are one of the more common types of mushrooms since there are well over 10,000 species of mushrooms. As a result, they are normally easy to find in most grocery stores. In addition, they are inexpensive. Therefore affordable to all.
It took a Google search to get suggestions on how to prepare these lovely beauties. In contrast, I use a cookbook for most of the other recipes. Tempura was my first choice to prepare my oyster mushrooms. What does tempura mean you might ask? It’s a Japanese food preparation in which vegetables or seafood are covered in a wet batter then fried in hot oil. This in terms leads to hot delicious pieces of golden crispy joy on a plate. In addition its more healthy than most fried foods. For this reason its a smart food choice.
The Healthful Benefits of Mushrooms
Mushrooms have many healthful benefits that place them in the superfood status. They are a wonderful source of protein, fiber and minerals such as selenium, and calcium. They are also loaded with vitamins A, C, and D. Other nutritional benefits mushrooms are noted for are there ability to help strengthen the immune system. In addition, they help fight many diseases. They have been linked to lowering cholesterol, decreasing insulin resistance in diabetics and contributing to healthy weight-loss when used as a substitute for red meat. These are just a few of the health benefits associated with eating mushrooms. Obviously, its wise to add mushrooms to your diet. Without a doubt one of the healthier food options. Equally important is the great taste.
This Tempura Crispy Oyster Mushroom Salad can act as a meat substitute. It’s really quite hearty and can be a filling meal. The tempura batter cooks up to a delicious crispy dish which is sure to entice your pallet. As a result, you will feel full longer. Hence assisting with your diet. Above all improving your health.
I chose to pair the oyster mushrooms with other crisp filling vegetables such as bean sprouts, sugar snap peas, snow peas, shredded carrots, radishes and sliced tomatoes placed on a bed of greens. They add to the character of this salad and also add important nutrients.
A light Thai dressing could be added, to lend itself to the Asian theme of the tempura mushrooms, as well as the other vegetables being used in the salad. You may decide to have the tempura mushroom separate from the salad, as to enjoy the full effect of the crispness of the mushrooms. Clearly, you will appreciate the benefits of the mushrooms as well as the delicious flavor they contain. Undoubtedly I’m a big fan.
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- 1 pound oyster mushrooms
- ¾ cup rice flour ( ¾ all-purpose flour or cake flour) makes for a light batter
- ¼ cornstarch (this prevent heavy gluten presence)
- 1 teaspoon baking powder
- 1 egg
- ¾ cup ice cold water
- ½ teaspoon salt
- 1 teaspoon pepper or (Chinese 5- spice powder)
- Vegetable oil for frying
- 2 cups mixed greens
- 1 cup shredded carrots
- 1 cup bean sprouts (optional)
- ½ cup shredded radishes
- 1 tomato, sliced
- ½ cup snow peas
- ½ cup sugar snap peas
- 1 teaspoon peanut butter
- 1 teaspoon honey
- 3 tablespoons soy sauce
- 1 teaspoon chili flakes
- 1 clove of garlic, grated
- 2 teaspoon ginger, grated
- ½ juice of a lime
- ½ cup olive oil
- Prep the mushrooms by taking a clean towel and removing any surface debris. Split mushrooms into medium size pieces ( 2-3 inches wide).
- In a large bowl combine flours, baking powder
and salt. In addition pepper, and cornstarch. Make a well in the center of the ingredients, add egg and water and mix to form a batter. Keep the mixture fairly lumpy so as not to overwork the gluten in the batter. This help to keep the tempura light and not heavy. - In a deep fryer, Dutch oven or wok heat the vegetable oil to 340 degrees. Use a cooking thermometer to check the temperature.
- Dip the mushrooms into the batter and swirl lightly to coat evenly.
- Add a few pieces on mushrooms to the hot oil being careful to not overcrowd the fryer. Fry until golden brown on both sides (this could take 2 to 3 minutes).
- Drain on paper towel. Sprinkle with sea salt (optional)
- Place the mixed greens on each of the two plates then arrange the shredded carrots, bean sprouts (optional), shredded radishes, sliced tomatoes, snow peas, and sugar snap peas to the plates.
- Top each plate with the tempura crispy oyster mushrooms.
- In a jar with a lid add the peanut butter, honey, soy sauce, chili flakes, grated garlic, ginger, lime juice and, olive oil. Place the lid on the jar and shake until dressing is thoroughly blended. Serve with the salad and enjoy.
