Salt & Pepper King Mushroom 椒盐杏鲍菇 Recipe

Trim and slice mushrooms

Trim the woody ends from the king oyster mushrooms. Cut each mushroom lengthwise into 6–8mm (1/4–3/8 inch) thick planks, then slice each plank into finger-size strips about 2–3 cm wide. Aim for uniform pieces for even cooking.

Marinate

Place the mushroom strips in a bowl. Add 1 tbs Shaoxing wine, 0.25 tsp salt, and 0.25 tsp white pepper. Toss gently to coat. Let sit 8–10 minutes so the mushrooms absorb the wine and seasoning, then pat dry with paper towels to remove surface moisture.

Prepare dry coating

Put 0.75 cups cornstarch in a shallow bowl. If the mushrooms are very dry and not sticking well, whisk 2 tbs water into 1 tbs cornstarch to make a very light slurry and toss briefly with the mushroom pieces; otherwise use dry cornstarch. Dredge each mushroom piece in the cornstarch until evenly coated, shaking off excess. Place coated pieces on a wire rack or tray while heating oil.

Heat oil

Pour ~800 ml neutral oil into a deep pot or wok so it reaches about 1/3–1/2 the height. Heat over medium-high until it reaches 170°C (340°F) for the first fry. If you don't have a thermometer, the oil should shimmer and a small piece of cornstarch will bubble up slowly.

First fry (blanch)

Fry mushroom pieces in batches for 2–3 minutes until they are cooked through but not deeply browned. Remove with a slotted spoon to a wire rack to drain. Maintain oil temperature between batches (adjust heat).

Increase heat and second fry

Raise oil temperature to 190–195°C (375–385°F). Return the mushrooms to the hot oil in batches and fry 1–2 minutes more, until crisp and lightly golden. Do not overcrowd. Remove to a rack or paper towel-lined tray to drain and rest while you prepare the aromatics. Double-frying yields the best crispness.

Prepare aromatics

While mushrooms are resting, mince 4 garlic cloves. Trim scallions and slice the white parts into 2–3 cm lengths; chop the green parts and reserve for garnish. Halve and lightly shake out seeds from 5 dried red chilies (adjust to taste). If using Sichuan peppercorns, toast 0.5 tsp in a dry pan over low heat for 30–45 seconds until fragrant, then lightly crush with a mortar and pestle or spice grinder.

Heat wok and flavor oil

Use a clean wok or large skillet and add 1–2 tbs of the fryer oil (hot, but not smoking). Over medium-high heat, add minced garlic, scallion whites, dried chilies, and toasted Sichuan peppercorns. Stir-fry briefly (15–25 seconds) until aromatic — be careful not to burn the garlic.

Toss with mushrooms and season

Add the double-fried mushroom pieces to the wok. Sprinkle in the seasoning mix: 1 tsp coarse salt, 1 tsp white pepper powder, 1 tsp freshly ground black pepper, and 0.25 tsp sugar. Toss quickly and continuously for 20–30 seconds so the mushrooms pick up the aromatics and seasonings. Finish with 1 tsp sesame oil and toss once more.

Taste a piece and adjust seasoning if needed (add a pinch more salt or pepper to taste). Transfer salted-and-peppered king mushrooms to a serving plate, sprinkle the chopped scallion greens over the top, and serve immediately with a lemon or lime wedge on the side for squeezing over (optional).