Torn oyster mushrooms are mixed with a lightly seasoned batter made with starch and egg, and deep fried. A cross between tempura and crisp potato wedges, these mushroom fries are light and crisp, and just outrageously good.

Mushroom Fries (Battered and Fried Crispy Oyster Mushrooms)

Course Appetizer, Side Dish
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Author Connie Veneracion


  • 300 to 400 grams fresh oyster mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large whole egg
  • 3/4 to 1 cup corn starch
  • oil for frying


  • Tear large mushrooms vertically into two to three portions.
  • Place all the mushrooms in a large mixing bowl and toss with the salt and pepper.
  • In a small bowl, beat the egg then pour into the bowl with the mushrooms. Mix well to coat each piece of mushroom with egg.
  • Dump 1/2 cup of starch into the mushrooms. Mix to distribute evenly. If the mixture appears too be too wet, you may add another quarter cup of starch. For a thicker coating, use all of the starch.
  • Heat the wok. Pour in enough cooking oil to reach a depth of at least three inches at the center.
  • When the oil reaches 350F, fry the oyster mushrooms in batches until golden and crisp.
  • Drain the cooked mushrooms on a rack, cook the next batch, and so on, until all the mushrooms have been fried.
  • Serve the crispy oyster mushrooms immediately with mayo and ketchup in separate bowls.