If you like fried white button mushrooms you will love these. Just take a giant king oyster mushroom, slice it, bread it and fry it. It’s simple as that.
King oyster shrooms are a little more dense and meaty than other mushrooms, and frying them gives a little bit of a consistency like starched, fried chicken, but no chicken taste.
These tasted great with a half-and-half Dijon mustard/honey dipping sauce.
What you’ll need
- As many king oyster mushrooms as you want to chop and cook—about 10-15 slices per mushroom
- Salt or ramen salt
- 1 large egg, lightly beaten
- Panko
- Neutral oil for frying
What to do
Begin heating the cooking oil to 350 degrees F in whatever vessel you’ll fry the mushrooms.
Slice the mushrooms into 0.5-inch coins. Spread them on the cutting board and salt them.
In turn, dip each slice in the egg wash, then coat it with panko. Set them on a plate until you’re ready to cook.
When the oil reaches temperature, cook the medallions in small batches for about 3 – 4 minutes. Remove from the oil with a metal spider and let them drain on a rack or paper towels.
Serve hot with your favorite dipping sauce.
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