Enoki Mushrooms 🍄

Ingredients

• 300 g Button Mushrooms (cleaned, stems trimmed, patted dry)
• 100 g Cauliflower Flour (fine powder, can be store‑bought or homemade)
• 1 tsp Black Pepper Powder (freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Peppercorn Powder (ground peppercorns)
• 0.5 tsp Kashmiri Chili Powder (mild red chili powder)
• 0.5 tsp Salt
• 0.25 tsp MSG (optional, for umami boost)
• 120 ml Water (adjust to achieve a thick coating batter)
• 500 ml Vegetable Oil (for deep frying; use a neutral oil with high smoke point)

Instructions

1. Prepare Mushrooms

   Wipe each mushroom with a damp cloth, trim the stems if needed, and pat them completely dry.

   Time: PT5M

2. Make the Batter

   In a mixing bowl combine cauliflower flour, black pepper powder, garlic powder, peppercorn powder, Kashmiri chili powder, salt, and MSG. Gradually whisk in water until the batter is thick yet smooth enough to coat the mushrooms.

   Time: PT5M

3. Heat the Oil

   Pour vegetable oil into the deep‑frying pan to a depth of about 2‑3 cm. Heat over medium‑high until it reaches 350°F (180°C).

   Time: PT5M

   Temperature: 350°F

4. Coat the Mushrooms

   Dip each mushroom into the batter, letting excess drip off, then carefully place into the hot oil. Work in batches to avoid crowding.

   Time: PT5M

   Temperature: 350°F

5. Fry Until Golden

   Fry the coated mushrooms for 3‑4 minutes, turning once, until they are golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

6. Serve

   Transfer the fried mushrooms to a serving plate. Serve hot with steamed rice or as a snack, optionally sprinkling a pinch of extra salt.

   Time: PT2M

Nutrition Facts

Calories

480

Protein

10 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g