It’s 2022 and I can barely process this information because it’s just too hot. It’s too hot to think, it’s too hot to write, it’s too hot to work, it’s too hot to eat. With an emphasis on the former; I wrote “it’s too hot to think” three times before realising I’d repeated myself and also spelled the recipe title as “Sweet Chilly Oister Mushrooms” and stared at it for five minutes unable to work out what was wrong. Despite my gloom at us having strode purposefully into a new era of climate crisis, and despite my heat-induced fatigue, I still somehow have a recipe for you, but it’s easy to make, easy to read about (truly, I won’t go on much longer than this paragraph) and, most importantly, VERY delicious. I didn’t even take proper photos, just took some desultory snaps on my phone while trying to not faint in the midday sun—indeed, you can see the shadow of my phone in the first photo.
Oyster mushrooms are a somewhat imbalanced beast; the flavour is faint to the point of nothingness, but the texture is excellently chewy and robust and it’s this texture that makes them a high priority for me. Frying things till crisp and brown, however, makes anything taste important, a dash of mustard and Maggi seasoning or soy sauce gives the mushrooms bite and then finally—rather than getting you to make a sauce from scratch at this taxing juncture—you just pour on some sweet chilli sauce and call it a day. So now it’s sweet, sticky, crunchy, oily, and salty, and only ten minutes have passed from start to finish. The most demanding part was taking the photos in the blazing sunlight, and of course, you don’t have to do that. If you’re reading this from a frosty northern hemisphere location and can’t relate to my melodramatics, well, I’m very envious of you and these will still taste good in cold weather.
Fast Crispy Sweet Chilli Oyster Mushrooms
Barely a recipe; but it’s quick and good and just what you want to be eating. Add whatever extra seasonings and sauces you like, and if you want more mushrooms, just bump up the quantities of everything else a little. Recipe by myself.
- 10 or so oyster mushrooms, some big, some smaller
- 1/3 cup oat milk, soy milk, or similar
- 1 teaspoon dijon mustard
- Several dashes of Maggi seasoning sauce, or two teaspoons of soy sauce
- 1/2 teaspoon dried celery, or a dash of celery salt
- 1/3 cup flour
- 2-3 tablespoons rice bran oil, or similar
- 2 tablespoons sweet chilli sauce
- Chopped herbs, such as basil, parsley, or chives, to serve (I used basil)
1: Trim the ends of the mushrooms (as in, the very ends, the tips where they join together, I want you to leave the stalks themselves intact) and brush off any dirt with your fingers or a paper towel.
2: Mix the 1/3 cup of milk, teaspoon of mustard, few dashes of Maggi (or soy sauce), and half teaspoon of celery salt in a bowl. Drop the mushrooms into the bowl and briefly stir so they all get thoroughly dunked. Tip the 1/3 cup flour over the mushrooms and stir again briefly, just enough to let the flour and milk combine somewhat and for the mushrooms to get coated in something, be it unmixed flour or the batter that has formed from mixing the flour and milk. Does that make sense? Don’t put too much effort in, basically.
3: Heat the oil in a large frying pan and once it’s hot, drop the mushrooms in and let them cook thoroughly on each side until well browned. Don’t be tempted to remove the mushrooms once they’re merely golden, a few minutes more patience will yield a brown and crispy coating. Transfer the mushrooms to a serving plate and spoon over the sweet chilli sauce. Sprinkle with the chopped herbs, if you want them.
Serves one, depending on the size of your mushrooms and appetite. Could easily serve two as part of a more padded out meal, like a rice bowl or tacos.
Summer’s Cauldron by XTC—the entire Skylarking album is absolute magic, but this song particularly captures my current vibe, as you can probably tell by the title.
Out Of Space by The Prodigy, if anything can shake me from this heat inertia and make me feel alive for the first time it’s surely this song!! This is the sort of song that makes you long for the sun in the middle of winter, so you can leap around on the grass like a happy idiot while everyone looks on benevolently.
Beneath The Lights of Home by Deanna Durbin. I love talking to my Nana about old movies. She mentioned that she particularly loved Deanna Durbin’s singing, and so I’ve been listening to her (both Nana’s opinion, and Deanna Durbin’s singing.) This song is beautiful, the kind of richly comforting arrangement that reassures you everything will be, not only okay, but wonderful.
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6 thoughts on “Fast Crispy Sweet Chilli Oyster Mushrooms [vegan]”
Now that looks delicious! That oyster mushroom chips I’d usually snack on (and pair with rice) suddenly came to mind.
oyster mushroom chips! I want! do you buy them or make them?
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I usually buy them in packs in small retailers here in the Philippines, but those are often mixed in with flavoring powders.
Thankfully, an eco-friendly shop I frequent sells them in increments of 500 grams – and without any additives. I just bring a container and I’m good to go.
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Mushroom stalks- please discuss. I see you call for their removal here (ends… same as stalks?) Is this particular to the frying method , or an all-the-time recommendation? The issue has long plagued me. (Sadly, and first-world-problemy.) 🙏
Ah, maybe I should reword it, I very much want you to keep the stalks on (as you can see in the video) it’s just the ends, the tips, that you cut off. Oyster mushrooms are different to regular button mushrooms but either way I always leave the stalk in!