This Mushroom Chicharon is crunchy, simple and delicious! A crowd favorite at parties and potlucks!
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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