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You can make mushroom chicharon at home with just a few simple ingredients, and the result is a crispy, savory snack that rivals the classic pork version.
Making mushroom chicharon is all about transforming humble oyster mushrooms into bite-sized pieces of pure crunch.
If you’ve been wondering how to make mushroom chicharon that’s actually crispy and not chewy, you’ve come to the right place.
This post will walk you through the entire process of making mushroom chicharon, from choosing the right mushrooms to getting that perfect golden-brown crispiness.
We’ll cover the ingredients, the step-by-step method, and a few pro tips to make mushroom chicharon that everyone will love.
Let’s dive into the delicious world of mushroom chicharon and get you snacking in no time.
Why Making Mushroom Chicharon Is So Popular
Making mushroom chicharon has become a favorite for home cooks and food lovers alike because it delivers that satisfying crunch without the meat.
When you make mushroom chicharon, you’re tapping into a plant-based snack that’s packed with umami flavor and a texture that’s surprisingly close to the original.
The beauty of mushroom chicharon is that it’s lighter than pork, yet it still gives you that salty, crispy bite you crave.
Plus, learning how to make mushroom chicharon is budget-friendly, since oyster mushrooms are affordable and widely available.
This is a snack you can make mushroom chicharon for parties, movie nights, or just a weekday treat.
And the best part is that mushroom chicharon is naturally gluten-free and vegan, making it a crowd-pleaser for all sorts of dietary preferences.
1. Oyster Mushrooms Are the Best Base
When you make mushroom chicharon, the type of mushroom you choose matters a lot, and oyster mushrooms are hands-down the top pick.
Oyster mushrooms have a natural shred-like texture that mimics the layers of pork skin and fat.
Their mild flavor absorbs seasonings beautifully, so you can make mushroom chicharon taste exactly how you like it.
Look for fresh oyster mushrooms with firm, dry caps, and avoid any that feel slimy or have a strong odor.
You can make mushroom chicharon with other mushrooms like shiitake or king oyster, but the texture won’t be quite as authentic.
Stick with oyster mushrooms for the most convincing and delicious mushroom chicharon every single time.
2. Double Frying Gives the Best Crunch
The secret to how to make mushroom chicharon crispy lies in the double-frying method.
First, you fry the battered mushrooms at a lower temperature to cook the inside and set the coating.
Then, you fry them again at a higher temperature to achieve that shattering crispness.
This two-step process removes excess moisture and ensures your mushroom chicharon stays crunchy even after they cool.
If you skip the double fry, you might end up with a soggy mushroom chicharon that loses its appeal quickly.
So when you make mushroom chicharon at home, be patient and don’t rush the frying process.
3. The Right Batter Makes All the Difference
To make mushroom chicharon properly, you need a batter that’s light, crispy, and full of flavor.
A simple mix of all-purpose flour, cornstarch, and cold water works wonders for mushroom chicharon.
Cornstarch is the key ingredient because it creates a delicate, crackly coating that’s perfect for mushroom chicharon.
You can also add a pinch of salt, pepper, and garlic powder to the batter so every bite of mushroom chicharon is seasoned inside and out.
Some people even add a splash of vinegar or calamansi to the batter, which gives mushroom chicharon a tangy twist.
Just remember to keep the batter thin enough to coat the mushrooms lightly, not thick and doughy.
Step-by-Step Guide: How to Make Mushroom Chicharon
Now that you know why mushroom chicharon is so awesome, let’s get to the actual cooking process.
This step-by-step guide on how to make mushroom chicharon is straightforward, and you’ll have a batch ready in about 30 minutes.
Step 1: Prep Your Mushrooms
Start by cleaning your oyster mushrooms gently with a damp paper towel to remove any dirt.
Do not wash them under running water because they’ll absorb too much moisture.
Once clean, tear the mushrooms into bite-sized strips, following the natural grain of the mushroom.
Then, squeeze out as much water as you can using your hands or a clean kitchen towel.
This step is crucial because less moisture means a crispier mushroom chicharon.
Step 2: Make the Crispy Batter
In a mixing bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, and your favorite seasonings.
Add 1 cup cold water slowly while whisking until you get a smooth, thin batter.
The batter should coat the back of a spoon but still drip off easily.
Dip each mushroom strip into the batter, making sure every piece is fully coated.
Let any excess batter drip off before moving to the next step.
Step 3: First Fry for Cooking
Heat oil in a deep pan or pot to around 325°F (163°C).
Carefully drop a few battered mushrooms into the hot oil, making sure not to overcrowd the pan.
Fry for about 3 to 4 minutes until the batter is set and slightly golden.
Remove the mushroom chicharon from the oil and place them on a wire rack to drain.
Let them rest for 5 to 10 minutes, this rest helps the coating dry out for the second fry.
Step 4: Second Fry for Crispiness
Increase the oil temperature to 375°F (190°C).
Drop the pre-fried mushroom chicharon back into the hot oil in small batches.
Fry for another 2 to 3 minutes until they turn deep golden brown and sound crispy when shaken.
Remove them immediately and drain on paper towels.
Season while hot with salt or your preferred spice blend so the flavors stick well.
Step 5: Serve and Enjoy
Serve your mushroom chicharon warm with a dipping sauce like vinegar with chopped onions and chili.
You can also enjoy mushroom chicharon on its own or sprinkled over salads and rice bowls.
Store any leftovers in an airtight container, but be aware they may lose some crispiness overnight.
To re-crisp them, pop them in an air fryer or oven for a few minutes before serving again.
Pro Tips for the Perfect Mushroom Chicharon
If you want to make mushroom chicharon like a pro, keep these extra tips in mind.
1. Squeeze, Squeeze, Squeeze
The number one mistake when making mushroom chicharon is leaving too much water in the mushrooms.
Squeeze them as dry as you possibly can before battering.
This simple step makes the difference between soft and crispy mushroom chicharon.
2. Don’t Overcrowd the Pan
When you make mushroom chicharon, frying too many pieces at once drops the oil temperature.
This leads to greasy, soggy mushroom chicharon instead of crisp ones.
Always fry in small batches and allow the oil to come back to temperature between batches.
3. Season Immediately
Season your mushroom chicharon the second they come out of the hot oil.
The heat helps the salt and spices adhere to the surface.
If you wait until they cool, the seasoning won’t stick as well, and your mushroom chicharon will taste bland.
So, How to Make Mushroom Chicharon?
You can make mushroom chicharon easily by using oyster mushrooms, a simple cornstarch batter, and double frying for maximum crunch.
Making mushroom chicharon at home is a rewarding and delicious experience that gives you a healthier twist on a beloved snack.
We’ve covered why mushroom chicharon is popular, the step-by-step process, and pro tips to perfect your batch.
Now that you know how to make mushroom chicharon, it’s time to head to the kitchen and give it a try.
Whether you serve it as an appetizer or a snack, mushroom chicharon is sure to be a hit at your table.
So grab some oyster mushrooms and start making mushroom chicharon today, your taste buds will thank you.