This Mushroom Chicharon, made with crispy oyster mushrooms and a blend of savory spices, is crunchy, simple, and absolutely delicious! A crowd favorite at parties and potlucks, it's the perfect snack to share with friends and family.
Looking for more Filipino Appetizer dishes? Try my Fishless Crab Cakes, Addicting Filipino Empanada, or my Crispy Kangkong!
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What is Chicharon?
Chicharon, also spelled tsitsaron in the Philippines, is a popular crunchy snack usually made from pork belly, pork rinds, beef rinds, or chicken skin.
Filipinos love to dip chicharon in spicy vinegar and use it as a garnish for dishes like monggo soup and pancit.
Though delicious, chicharon is considered unhealthy when eaten too much because it's made from pork belly, pork rinds, beef rinds, or chicken skin, all of which are high in fat and cholesterol.
Filipinos usually enjoy chicharon with beer, but because of its health risks, they try to eat it in moderation, especially those with health concerns.
As a chicharon lover, I created a vegan/vegetarian version called Mushroom Chicharon. It offers the same crispiness and great taste without the high cholesterol.
Mushroom Chicharon is a healthy alternative to traditional Filipino chicharon, making this recipe a must-try!
Top Tip
- Dry the Mushrooms Thoroughly: Ensure the mushrooms are completely dry before coating them. Excess moisture can make the batter soggy and prevent it from sticking properly.
Substitutions
Flour:
- Cornstarch: For a crispier texture.
- Rice Flour: For a lighter, gluten-free option.
- Chickpea Flour: For a nutty flavor and gluten-free alternative.
Baking Powder (Optional)
- Club Soda: Adds lightness to the batter, though the texture may differ.
Pepper:
- White Pepper: For a milder, less pungent flavor.
- Cayenne Pepper: For added heat.
- Smoked Paprika: For a smoky, mildly spicy flavor.
Garlic Powder:
- Fresh Garlic: Minced and sautéed for a stronger flavor.
- Onion Powder: For a different but complementary flavor.
- Shallot Powder: For a milder, sweeter garlic-like flavor.
Paprika:
- Smoked Paprika: For a smoky twist.
- Chili Powder: For added heat and depth of flavor.
- Cayenne Pepper: For more spice.
Annatto Powder (Optional):
- Turmeric: For a yellow color and earthy flavor.
- Paprika: For color with a mild flavor.
- Saffron: For a unique flavor and color, though more expensive.
Salt:
- Sea Salt: For a slightly different mineral content.
- Kosher Salt: For a different texture and a cleaner taste.
- Soy Sauce: For added umami and saltiness.
Water:
- Vegetable Broth: For added flavor.
- Plant-Based Milk: For a richer texture.
- Sparkling Water: For a lighter, airier batter.
Oyster Mushroom:
- Shiitake Mushrooms: For a meaty texture and rich flavor.
- King Oyster Mushrooms: For a similar texture and size.
- Portobello Mushrooms: For a heartier, more robust flavor.
Breadcrumbs:
- Panko: For a lighter, crispier coating.
- Crushed Cornflakes: For a crunchy texture.
- Ground Almonds: For a nutty, gluten-free option.
Variations
Spicy Mushroom Chicharrón
- Ingredients: Add cayenne pepper or chili powder to the seasoning mix.
- Flavors: Serve with a spicy dipping sauce or sprinkle with extra chili flakes for an added kick.
Garlic-Parmesan Mushroom Chicharrón
- Ingredients: Mix grated vegan parmesan and extra garlic powder into the breadcrumbs.
- Flavors: Sprinkle with fresh parsley and serve with a garlic aioli for a rich, savory twist.
Smoky Mushroom Chicharrón
- Ingredients: Use smoked paprika instead of regular paprika, and add a bit of liquid smoke to the batter.
Storage
- Store mushroom chicharrón in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in an oven or air fryer at 350°F (175°C) for 5-10 minutes to restore crispiness. Avoid microwaving as it may make the chicharrón soggy.
Ingredients
- all purpose flour
- baking powder
- pepper
- garlic powder
- paprika
- annatto powder
- salt
- water
- oyster mushroom
- breadcrumbs
Instructions
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
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
Mushroom Chicharon
Ingredients
- 1 cup coconut oil for frying
- ¾ cup all purpose flour
- ⅛ teaspoon baking powder optional
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon annatto powder optional
- 1 ½ teaspoons salt
- ¼ cup water
- 120 grams oyster mushrooms washed
- 2 cups breadcrumbs
Instructions
Heat the Oil:
- In a saucepan, heat 1 cup of coconut oil until hot.
Prepare the Batter:
- In a bowl, mix together the flour, baking powder (if using), pepper, garlic powder, paprika, annatto powder (if using), and salt.
- Add the water to the dry ingredients and stir until the mixture is smooth.
Coat the Mushrooms:
- Submerge the washed oyster mushrooms in the flour mixture, ensuring they are fully coated.
- Roll the coated mushrooms in breadcrumbs until fully covered.
Fry the Mushrooms:
- Carefully place the breaded mushrooms into the hot oil and deep fry until they turn golden brown.
Drain and Serve:
- Strain and drain the mushrooms to remove excess oil.
- Serve hot and enjoy!
Frankie says
love, love, love this recipe! It's a great appetizer and snack food and always a hit.
Albert Hubilla says
Good day Madam,
I just want to ask if this recipie is viable to commercialise as in repacking it like any other chicharron products and how long is their shelf life.
Thank you for your response the soonest.🙂
Lainey says
Hi Albert,
Thank you so much for your question. While I share recipes for home enjoyment, I haven’t tested this specific one for commercial purposes like repacking or long-term storage. However, I imagine it could have potential with the right preservation methods. If you're planning to explore this commercially, I recommend consulting with a food safety expert or someone in food product development to determine proper shelf life and packaging requirements.
Wishing you all the best in your venture! 😊