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Fresh pink oyster mushrooms with delicate rosy frills

Crispy Fried Pink Oyster Mushrooms

Delicate pink oyster mushroom clusters fried in a light, spiced batter until golden and crisp, served with a creamy sriracha lime dip.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

For the mushrooms:
  • 10 ounces pink oyster mushrooms 300 g, torn into bite-size clusters
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup cold sparkling water or cold water
  • Neutral oil for frying
For the sriracha lime dip:
  • ½ cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • ½ teaspoon honey

Method
 

  1. Whisk the mayonnaise, sriracha, lime juice and honey; cover and chill.
  2. Tear the mushrooms into bite-size clusters and wipe clean — do not wash.
  3. Whisk the flour, cornstarch, garlic powder, smoked paprika, salt and pepper.
  4. Stir in the cold sparkling water to form a thin batter.
  5. Heat about 1 inch of oil in a heavy pan to 350°F (175°C).
  6. Dip each cluster in batter, let the excess drip off, and lower into the oil.
  7. Fry in batches for 3 to 4 minutes, turning once, until deeply golden and crisp.
  8. Drain on a wire rack, season with a pinch of salt, and serve immediately with the dip.

Notes

Pink oysters naturally fade to golden as they cook — that is normal.
Keep the batter cold and mix it at the last minute for the crispiest coating.
Drain on a wire rack, not paper towels, to keep the crust crisp.
Re-crisp leftovers in a 400°F oven or air fryer for 4 to 5 minutes.