Crispy Blue Oyster Mushrooms Recipe

Prepare mushrooms

Gently clean the blue oyster mushrooms with a damp paper towel to remove debris. Trim off any tough stem bits and separate into bite-size clusters or leave small clusters intact so pieces are roughly uniform (about 1–1.5 inches). Pat dry with paper towels.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, rice flour, baking powder, salt, and black pepper until evenly combined. Slowly whisk in the cold sparkling water until you have a smooth, slightly thick batter that coats the back of a spoon. The cold sparkling water and rice flour help create extra crispness.

Heat oil

In a heavy skillet or medium saucepan heat neutral oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily without burning.

Fry mushrooms

Working in batches to avoid crowding, gently dip each mushroom cluster into the batter, allowing excess to drip back into the bowl, then carefully place into the hot oil. Fry 2–3 minutes per side, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer fried mushrooms to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light pinch of salt. Keep finished batches warm in a 200°F (95°C) oven while frying the remaining mushrooms.

Combine aioli

In a small bowl mix the mayonnaise, finely chopped sundried tomatoes, lemon juice, minced garlic, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning — add a little more lemon juice for brightness or more sundried tomato for intensity. Chill until ready to serve. (For a lighter texture, pulse briefly in a small food processor.)

Make zhoug

Place the cilantro, parsley, green chili, garlic cloves, ground cumin, ground coriander, lemon juice, olive oil, and salt into a food processor or blender. Pulse to a coarse, bright-green sauce — scrape down sides as needed. The texture should be a slightly chunky, spoonable paste. Taste and adjust salt or lemon. If the mixture is too thick, add up to 1 tablespoon more olive oil or a splash of water.

Arrange fried blue oyster mushrooms on a serving platter.

Serve with small bowls of sundried tomato aioli and spicy zhoug for dipping. Squeeze lemon wedges over mushrooms just before eating and garnish with microgreens or chopped parsley.

Suggested plating: place aioli and zhoug opposite each other, pile mushrooms in the center, and finish with a light sprinkle of flaky sea salt.