This Mushroom Chicharon is crunchy, simple and delicious! A crowd favorite at parties and potlucks!
Looking for more Filipino Appetizer dishes? Try my Fishless Crab Cakes, Addiciting Filipino Empanada, or my Crispy Kangkong!
What is Chicharon?
Chicharon, also spelled as tsitsaron in the Philippines is a well-known crunchy snack. This favorite snack of the Filipinos is largely influenced by the Spaniards.
They love to have chicharon dipped in spicy vinegar. Filipinos also use it as a garnish to many dishes such as monggo soup, pancit, and many more.
Chicharon is one of the best snacks in the Philippines, yet it is considered a “deadly” snack when eaten too much because Filipinos usually use pork belly, pork rinds, beef rinds, and chicken skin to make chicharon and eat it with beer.
All those mentioned contain a LOT of fat and cholesterol. But, since it is really a favorite, Filipinos can’t let go of chicharon so they eat it moderately, especially those who have health concerns.
Since I also love chicharon, I have made a vegan/vegetarian version of it, the Mushroom Chicharon. You get the crispiness and great taste without having to worry about high cholesterol. Mushroom Chicharon is a very healthy alternative to the usual Filipino Chicharon so this recipe is a must-try!
Tips and Tricks for Making This Mushroom Chicharon Recipe:
- When frying the Mushroom Chicharon, always keep an eye on it. It tends to cook very fast so always check it to avoid burnt chicharon.
- Adding batter to the dry ingredients tend to make it lumpy so it helps if you continuously stir it while pouring the water.
- If you love a lot of herbs in your batter or chicharon coating, you can add more like ground parsley, italian herbs and more.
- It is best to fry the mushrooms when the oil is in the perfect temperature. But you can manually check the oil if it’s ready by dropping a small amount of batter into it. If the oil gives a steady bubble, then it is ready for frying.
How to Make Mushroom Chicharon:
These are the Mushroom Chicharon ingredients that you will need:
- baking powder (optional)
- garlic powder
- annatto powder (optional)
- oyster mushroom
In a bowl, mix together all the dry ingredients except the bread crumbs:
Add water and mix until well combined:
This is how the batter should look like after mixing:
Add oyster mushroom in the flour mixture and submerge all parts:
In a saucepan, add 1 cup of coconut oil and heat until hot enough to fry the mushrooms:
Deep fry mushroom until it’s golden brown:
Take out from the saucepan when the mushroom chicharons are golden brown, just like this one. Strain and drain mushrooms to remove oil:
Mushroom chicharon is best when served hot. Doesn’t these mushroom chicharon look enticingly delicious? I am drooling!
Enjoy your Mushroom chicharon – a Filipino favorite snack but the healthier way to have it!
Frequently Asked Questions for the Mushroom Chicharon Recipe:
Q: Is chicharon a junk food?
A: The usual chicharon can be considered a junk food since it’s made out of animal skin containing a lot of fats but when you eat the mushroom chicharon (vegetarian version), it’s not considered a junk food 🙂
Q: Are shitake mushroom crisps healthy?
A: Yes, I eat them and actually it tastes so good. You get the satisfying crunch of the shitake mushrooms crisps and it’s very healthy.
Q: Is Chicharon a Filipino Food?
A: The Filipino version of chicharon was influenced by the Spaniards. Over the years, Filipinos made different versions of the beloved chicharon.
Q: What is chicharon made of?
A: The usual chicharon is made of fried pig, beef or chicken skin and seasoned with salt and pepper. But for vegans and vegetarians like me, there are a lot of chicharons we can eat like this Mushroom Chicharon.
Q: Is there a way to maintain the crispiness of the mushroom chicharon for a week?
A: You can try keeping it in an airtight container but per experience, the crispiness won’t last a week. You can re-fry it to make the mushroom chicharon crispy again before serving.
More Delicious Authentic Filipino Food Recipes:
- Pancit Bihon
- Fried Rice
- Buko Pandan
- Cassava Cake
- Vegan Filipino Champorado
- Biko – Filipino Sweet Sticky Rice
- Filipino Vegan Escabeche – Sweet & Sour Fish
- Vegan Pochero
- Mango Float
- ¾ cup of flour
- ⅛ teaspoon baking powder optional
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon annatto powder optional
- 1 ½ teaspoon of salt
- ¼ cup of water
- 120 grams oyster mushroom wash with water
- 2 cup of breadcrumbs*
- In a saucepan, add 1 cup of coconut oil and heat until hot.
- In a bowl, mix together all the dry ingredients except the bread crumbs.
- Add water and mix until well combined.
- Add oyster mushroom in the flour mixture and submerge all parts.
- From the flour mixture, roll oyster mushroom in breadcrumbs, and deep fry mushroom until it’s golden brown.
- Strain and drain mushrooms to remove oil.
- Serve hot
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