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Taiwanese-Style Popcorn Mushrooms

Crunchy and flavorful Taiwanese-Style Popcorn Mushrooms, perfect as an appetizer or a snack, bringing the taste of Taiwan to your kitchen.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Taiwanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Mushroom Preparation
  • 12 oz mushrooms (shiitake or button)
Batter
  • ½ cup cornstarch
  • ½ cup all-purpose flour Can substitute with almond flour for gluten-free option.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne pepper (optional)
Frying
  • Vegetable oil (for frying) About 2 inches deep.
  • Fresh herbs (like cilantro or parsley for garnish) Optional garnish.

Method
 

Preparation
  1. Clean the mushrooms thoroughly with a damp cloth and pat them dry. Cut them in half if they are large, to ensure they cook evenly.
  2. In a mixing bowl, combine the cornstarch, all-purpose flour, garlic powder, onion powder, salt, pepper, and cayenne pepper. Mix well to create a uniform batter.
  3. Toss the prepared mushrooms in the batter mixture until they are evenly coated. Make sure to shake off any excess batter.
Cooking
  1. In a deep frying pan, heat about 2 inches of vegetable oil over medium-high heat. Use a thermometer if you have one; you’re aiming for about 350°F (175°C).
  2. Carefully add the coated mushrooms to the hot oil in batches. Fry them for about 3-4 minutes or until they are golden brown. Avoid crowding the pan to ensure they fry evenly.
  3. Using a slotted spoon, carefully remove the mushrooms and let them drain on paper towels to remove excess oil.
  4. Once cooled slightly, sprinkle fresh herbs over the mushrooms and serve immediately with your favorite dipping sauce.

Notes

If you want to make them gluten-free, try out almond flour instead of all-purpose flour. Always ensure your oil is hot enough to prevent sogginess and never leave it unattended while frying. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or hot oil for best results.