Crispy Shiitake Mushroom
As I've mentioned before, my family is from Singapore and a classic appetizer we always used to eat growing up is something called "Crispy Baby Squid." Essentially it is baby squid deep fried so that it's crispy, crunchy, and full of umami goodness. As a vegan, I don't want to think about eating animals, especially ~baby~ anything so I've been looking for a vegan alternative to this dish. Shiitake mushrooms when baked in an oven turns crispy, crunchy, and filled with umami goodness. When mixed with some sauce, it tastes like the ethical version of the baby squid dish!
Prep: 40 min
- 3 Tablespoons of Canola Oil
- 1 pound of shiitake mushroom (thinly sliced)
- 2 tablespoons sweet chili sauce
- 1 tablespoon dark soya sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pinch of sesame seeds
- Preheat oven to 350 degrees F.
- Toss the thinly sliced shiitake mushrooms with the oil. Then spread it out on a baking sheet and transfer to the oven. Let the mushrooms get brown and dry, which usually happens in 20-30 min. Turn the mushrooms occasionally to get an even crispiness.
- After 30 min, remove the shiitake mushrooms and set aside to cool. They should look smaller, crispy, and shriveled (you can eat these crispy mushrooms like a snack at this point)
- In a bowl, add chili sauce, soy sauce, sugar, and salt.
- Toss the mushrooms with the sauce until mushrooms are covered.
- Sprinkle sesame seeds on top of the finished dish and serve on a bed of lettuce or spinach to serve as an appetizer