Deep Fried Oyster Mushrooms with Einkorn Flour

Oyster Mushrooms

Oyster Mushrooms coated with jovial Einkorn Flour, ready to be deep-fried

Deep Fried Oyster Mushrooms with Einkorn Flour, sprinkled with salt
Mushrooms were a big part of Giulia’s childhood. She’d excitedly wait for her grandmother to find mushrooms pop up in her yard in the fall because that meant she’d get to enjoy her first batch of... Nonna's fried mushrooms! Sadly, when Giulia learned she couldn’t tolerate gluten, that meant she could no long enjoy her longtime favorite fried mushrooms.

Knowing how much joy these fried mushrooms brought her as a child, Giulia felt that more people should be able to experience them. This recipe is Giulia’s adaptation of her grandma’s recipe, but more suitable for those with gluten-sensitivities. It achieves perfectly crispy mushrooms on the outside that are soft on the inside. Even fried, the nuttiness of einkorn flour will still come through, and it's simply delicious with the earthy oyster mushrooms. Add a sprinkle of salt, and watch as these disappear quickly!

Learn more about the inspiration behind this recipe from Giulia here

Fried Mushrooms with Einkorn Flour

Ingredients

  • 500 g oyster mushrooms
  • ½ cup (60 g) All-Purpose Einkorn Flour
  • ½ cup (65 g) rice flour
  • Salt to taste
  • About 24 oz of frying oil, depending on the size of the frying pan

Instructions

  1. Fill a pot with water and a pinch of salt, put to boil.
  2. In the meantime, wash the mushrooms and cut the end of the stems off. When the water reaches a rolling boil, blanch the mushrooms for two minutes.
  3. Drain the mushrooms and leave them to cool on the side, do not pat them dry. In a bowl, mix both flours and a small pinch of salt.
  4. Fill a frying pan with enough oil to allow the mushrooms to be deep-fried and place it on the heat.
  5. Roll the mushrooms in the flour mixture. Place one small piece of mushroom in the oil, so as to see when it reaches the right temperature. When the piece floats and has abundant bubbles around the oil is the right temperature, watch for excessive smoke and lower the flame slightly if needed.
  6. Place about 4 or 5 mushrooms in the oil at a time (they should not be too crowded). Let them fry until the bubbles diminish and the mushrooms are slightly browned and crispy (about 1-2 minutes).
  7. Remove the mushrooms from the oil and transfer them to a plate lined with paper towels. Salt to taste and enjoy.