Dulse Fried Oyster Mushrooms
Submitted by qtpie3474
Crispy fried oyster mushrooms coated in a triple-dredge of dulse seaweed, garlic, and fresh breadcrumbs. Golden in 90 seconds flat, with a briny, umami crunch in every bite.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minDulse seaweed and oyster mushrooms are a match made in umami heaven.
These mushrooms get a triple coating: first a dulse-spiked flour dredge, then a quick dunk in a garlicky dulse liquid, and finally a roll through breadcrumbs loaded with even more pulverized dulse.
Fried for just 45 seconds per side, they come out shatteringly crisp on the outside with a tender, meaty center.
The dulse adds a subtle ocean-like saltiness that makes these taste surprisingly like fried oysters, without any seafood at all.
Pro Tips
- Pulverize the dulse flakes in a spice grinder or mortar and pestle so they incorporate evenly into the coatings.
- Keep the oil at a steady temperature. Fry in small batches so the oil doesn’t drop too low, which leads to greasy results.
- Serve immediately. These are at their crunchiest straight out of the oil. A squeeze of lemon or a dab of tartar sauce plays up the faux-seafood vibe.
Ingredients
Directions
Combine the ingredients for the three mixtures separately and set aside.
Line a baking sheet with absorbent towels.
Heat oil to 350℉ (180℃) in a medium-sized saucepan, about 5 minutes over medium heat.
Dredge mushrooms in flour mixture.
Shake off excess flour and dunk in the liquid, before rolling in the breadcrumbs.
Fry in the hot oil for 45 seconds each side, they should be golden brown.
Drain and serve.
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