Keyword: Deep fried mushroom, Mushroom croutons, Oyster mushroom
Mushrooms of your choicepicked from the species I've mentioned, cleaned
All purpose flouras needed for dredging (Buckwheat or a gluten free flour will work too)
Oil for fryinglike grapeseed, rice bran, etc.
Put enough flour in a mixing bowl to completely bury the mushrooms. Add the mushrooms to the flour and dredge thoroughly.
Preferably using a thermometer, heat the oil to 300 degrees in a stock pot or cast iron skillet, note that you will need at least a couple inches of oil in the pan to make it work.
Remove the mushrooms from the flour in small batches, tapping off the excess, then add to the hot oil and cook for roughly five minutes (this will vary depending on species) or until you don't hear sizzling (this means the water has been cooked off and the mushrooms will stay crisp and not be soggy.)
When the mushrooms are thoroughly fried, remove them from the oil onto a paper towel and immediately season them lightly with salt, then repeat the process with the rest of the mushrooms.
Make sure that when you lay them out on the towel after frying you don't put them in a big pile on top of each other, which will trap escaping moisture and make them less crisp.
They're at their best eaten all alone with a beer, drink, or on a little plate of appetizers, like cheese, pickles, meat and salty things. Feel free to add things to the flour to create a tasty dredge, paprika, garlic and onion powder, and dried herbs like oregano and thyme would be great.The absolute key to making these is to deep fry them, they need 360 contact with the oil to work. Just buy a gallon or so of cooking oil, then strain it and save it for next time when you're done. The only catch is that you can't fry these in animal lard, which is a shame. Animal lard sticks too much to the mushrooms after they're fried, leaving residue on them as they cool.I should mention too-these keep perfectly for a day or two after they're cooked, unrefrigerated in an air-tight box, but they don't usually last that long.