Ingredients
7 pcs king oyster mushrooms (abt 280g)
3 tbsp lemon juice
1 tbsp onion powder
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil leaves
1 egg (lightly beaten)
5 tbsp corn flour
1 1/2 cup panko bread crumbs
Oil
Steps
1. Wash and pat dry mushrooms.
2. Cut the cap of mushrooms, save them for other dishes. Slice the mushrooms cross-sectionally of about 1cm thickness.
3. Use the pointed end of a teaspoon and run it along the inner rim (about 0.5cm away from the edge) of the cut mushrooms to form the calamari shape then lightly push the cut inner round stem out, again save them for other dishes.
4. Combine and stir thoroughly the lemon juice, onion powder, salt, pepper and basil leaves, before using it to marinate the mushroom calamari. Set aside for 15 mins.
5. Coat mushroom calamari with corn flour, dip in egg then dredge in bread crumbs.
6. Deep fry the mushroom calamari till golden brown and drain them on kitchen towel.
7. Serve with tartar sauce or any of your favourite dipping sauce or eat it plain on its own.
8. Bon appetit!
Note
1. Choose big king oyster mushrooms for this dish, the bigger the better.
2. I cut the caps into slices and cooked it with veggie which was served during the same mealtime.
3. For the inner stems, I stir fried them with butter and garlic till they turned slightly charred, yummy too. But the quantity is not alot as the mushrooms will strink a bit during cooking.
4. Besides teaspoon, one can also use the melon scoop to slowly scoop out the inner stem but the surface area has to be big to use this method.
5. Can also replace bread crumbs with crushed ritz biscuit crumbs.
6. Instead of deep frying, this dish can also be airfried or baked...but I cannot advise on timing or temperature as I have yet experiment with the airfryer or oven for this dish.