Estes cogumelos-ostra fritos são um prato surpreendente que combina texturas e sabores de uma forma única. A cobertura crocante dos cogumelos contrasta com um molho aioli doce e cremoso, enriquecido com o aroma de alecrim frito e a frescura do pepino. É uma receita original e deliciosa, perfeita para servir como entrada ou como prato principal com arroz branco.

Ingredientes

  • Aioli
  • 1 gema de ovo
  • 1 colher de chá de suco de limão
  • 1/2 colher de chá de mostarda
  • 3-4 dentes de alho ralado
  • 1/4 colher de chá de sal
  • 1 1/4 xícara de óleo de canola
  • 2-3 colheres de sopa de água quente
  • 1/2 colher de chá de sal
  • 10-12 pimenta branca
  • 4 colheres de sopa de tapioca / amido de milho
  • 12-15 cogumelos de ostra
  • óleo para fritar
  • 4 ramos de alecrim, enxaguados e secos
  • 1 colher de sopa de manteiga
  • 8 colheres de sopa de aioli
  • 1 1/2 colher de sopa de açúcar mascavo
  • 1/8 colher de chá de sal
  • 1/2 pepino japonês, cortado em pedaços
  • 2 colheres de chá de gergelim torrado

Preparação

  1. Para preparar aioli: Usando uma batedeira, bata a gema de ovo, suco de limão, mostarda, alho e sal na velocidade mais baixa por alguns segundos. Continue mexendo enquanto garoa no óleo de canola em um fluxo constante até combinar bem, depois adicione a água quente à consistência desejada. Leve à geladeira em um recipiente limpo até que seja necessário.
  2. Para preparar cogumelos: Moer o sal e pimenta e misture com o amido. Lave e seque os cogumelos. Divida os cogumelos maiores em 2 ou 3 pedaços.
  3. Aqueça o óleo em um wok. Frite os ramos de alecrim por 30 segundos. Remova e drene em toalhas de papel.
  4. Brasão os cogumelos com mistura de amido e secar profundamente por 1 a 2 minutos. Remova e drene em toalhas de papel.
  5. Em um wok limpo, aqueça a manteiga em fogo baixo até que a manteiga esteja derretida. Adicione o aioli, açúcar e sal e mexa constantemente até a mistura engrossar. Desligue o fogo e retorne os cogumelos fritos e alecrim ao trabalho, juntamente com as sementes de pepino e gergelim. Mexa para misturar bem.
  6. Sirva imediatamente com arroz branco.

Ready for a crispy, creamy, and utterly addictive dish? The English recipe is waiting for you below.

Fried Oyster Mushrooms in a Sweet Aioli Sauce

This inventive dish transforms humble oyster mushrooms into a restaurant-worthy meal that’s bursting with contrasting textures and flavours. Crispy, golden-fried mushrooms are tossed in a unique, creamy sauce that’s both sweet and garlicky, with the beautiful aromatic hint of fried rosemary and the cool crunch of fresh cucumber. It’s a truly addictive combination.

Oyster mushrooms are perfect for frying as they have a delicate, slightly chewy texture and a mild flavour that beautifully absorbs the taste of the sauce. The recipe starts with a homemade aioli, a classic garlic mayonnaise that forms the base of the final sweet and savoury glaze. Don’t be tempted by store-bought mayo; making the aioli from scratch is key to the flavour.

This dish comes together very quickly at the end, so it’s essential to have all your components prepared and ready to go. The result is a stunning dish that works equally well as an impressive starter or a main course served over a bed of fluffy steamed rice.

Ingredients

For the Aioli:

  • 1 large egg yolk
  • 1 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 3-4 cloves of garlic, finely grated or minced
  • 1/4 tsp salt
  • 1 1/4 cups (300ml) of canola or other neutral oil
  • 2-3 tbsp hot water

For the Fried Mushrooms:

  • 12-15 large oyster mushrooms
  • 4 tbsp cornflour or tapioca starch
  • 1/2 tsp salt
  • 10-12 white peppercorns, freshly ground
  • Oil for deep-frying
  • 4 sprigs of fresh rosemary, rinsed and patted dry

For the Final Sauce & Assembly:

  • 1 tbsp butter
  • 8 tbsp of the prepared aioli
  • 1 1/2 tbsp light brown sugar
  • 1/8 tsp salt
  • 1/2 a Japanese or small cucumber, diced
  • 2 tsp toasted sesame seeds

Method

  1. First, make the aioli. In the bowl of an electric mixer or a medium bowl, whisk the egg yolk, lemon juice, mustard, garlic, and salt for a few seconds on a low speed. While continuing to whisk, drizzle the oil in a very slow, steady stream until the mixture is thick and emulsified. Whisk in the hot water to reach your desired consistency. Transfer to a clean container and refrigerate until needed.
  2. Next, prepare the mushrooms. Grind the salt and white peppercorns together and mix with the cornflour in a shallow dish. Gently wipe the mushrooms clean and pat them dry. Tear any larger mushrooms into 2 or 3 smaller, bite-sized pieces.
  3. Heat about 3-4 inches of oil in a wok or deep pan to 180°C (350°F). Carefully fry the rosemary sprigs for about 30 seconds until crisp. Remove with a slotted spoon and drain on paper towels.
  4. Toss the oyster mushrooms in the seasoned cornflour mixture until they are lightly coated. Fry them in batches for 1-2 minutes until golden brown and crispy. Remove and drain on paper towels.
  5. To assemble the dish, wipe your wok or frying pan clean. Melt the butter over a low heat. Add 8 tablespoons of the prepared aioli, the brown sugar, and the 1/8 tsp of salt. Stir constantly until the sugar has dissolved and the mixture has thickened slightly into a glaze.
  6. Turn off the heat. Add the crispy fried mushrooms, the fried rosemary sprigs (you can crumble them slightly), the diced cucumber, and the toasted sesame seeds to the pan. Toss everything together gently to coat in the sweet aioli sauce.
  7. Serve immediately with steamed white rice.