Oyster mushrooms brushed with mustard and herbs, then dusted with flour and fried
Course: Appetizer, Snack
Keyword: Mushroom croutons, Oyster mushrooms
All purpose flourgluten free flour can be substituted
Creamy Dijon mustard
Finely chopped herbsas needed (I like a blend of 50% parsley, with the other half herbs like thyme, savory, marjoram, oregano, sage, bergamot....etc. Stay away from mints or basil-they're too delicate to work)
Cooking oilas needed for frying
Lightly brush the gills of each oyster mushroom with mustard (be careful not to add too much, you only want enough to make the herbs stick).
Sprinkle the gills with the herbs, then dredge the mushrooms in the flour and deep fry as per the recipe above.
Adding the mustard and herbs to the mushrooms adds moisture, so these need to cook longer to stay crisp after frying. This also means you need to be careful with the heat, or they'll scorch. They're more tricky than the simple flour dredged version, but I guarantee they'll disappear faster than you can say "crispy".