Oyster Mushrooms with Pesto & Capers

This recipe is adapted from a delicious and crispy fried oyster mushroom dish my friend Jessie made at a little gathering at her lovely rice-field home in Bali.

I've added pesto, Parmigiano Reggiano, capers and chili for that extra mouth watering kick of spicy savory briny flavor. The cold capers on hot crunchy mushrooms also offers fun little contrast in the mouth. Can't wait to make them again.

Jessie has an awesome Youtube channel - check it out: Plant based cooking with Jessie

Cooking time

  • Prep: 3 min
  • Cooking: 5 min
  • Plating: 1 min

Ingredients

  1. 250g Oyster Mushrooms
  2. 2 tablespoons frying oil (I use soy oil, but you can use anything that won't smoke)
  3. 2 teaspoons Extra Virgin Olive Oil
  4. 1 Tablespoon Fresh Pesto
  5. 2 Tablespoons grated Parmigiano Reggiano cheese (you can use Parmesan)
  6. 1 Tablespoon fridge-cold capers with little splash of brine
  7. 3 Tablespoons Flour
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon baking soda
  10. 1 Egg
  11. A dash of Cayanne pepper (or Indonesian Cabe chili powder)

Cooking method

  1. Separate the mushrooms
  2. In a flat bowl, beat the egg
  3. In another flat bowl, combine the flour, salt, baking soda
  4. Heat the frying oil in a large sauté pan on high
  5. Massage the mushrooms into the egg until fully coated, transfer to the flour and massage again until fully coated
  6. Fry in the sauté pan until golden, tossing every now and then to make sure the golden brown is even... all of the oil should have been sucked up
  7. Turn down the heat to low and push the mushrooms to the side of the pan to make space, and in the empty space, drop the big dollop of pesto in the empty space. Pour the Olive Oil on top of the pesto to thin it.
  8. Use a wooden spatula to toss the mushrooms until coated in pesto oil
  9. Transfer to a flat bowl and serve
  10. At the table, lightly cover with the Parmigiano, capers and chili