Chili Crisp Oyster Tangle
Crispy fried oyster mushrooms tossed in chili crisp and lime. Sweet, hot, crunchy, addictive.
SEARED · The mushroom keeps its bite. Chewy, meaty, crisp at the edges.
Chili crisp, the crunchy garlicky chili oil of Sichuan cooking, now sits on most supermarket shelves. Against crisp-fried mushrooms and a hit of lime, it is one of the great modern pairings.
Serves two to three as a topping.
- 01
Tear the oysters into thin strips so they crisp rather than steam.
- 02
Heat the oil over medium high until shimmering. Fry the mushrooms in a single layer, turning occasionally, until deep golden and crisp, 6 to 8 minutes. Do not crowd.
- 03
Turn off the heat. Add chili crisp, soy, and maple. Toss to coat.
- 04
Finish with lime, scallions, and cilantro.
- Over rice or noodles.
- On silken tofu.
- Folded into tacos with pickled cabbage.
This is the one recipe where you fry the mushrooms in oil from the start rather than searing them dry. The oil is what makes them shatter-crisp. Chili crisp brands vary in heat, so start with less. The lime at the end is not optional.
