How To Make Crispy Mushroom Chicharon

You can make crispy mushroom chicharon at home with just a few simple ingredients and techniques.

This vegan twist on the classic Filipino snack delivers that same addictive crunch, but using mushrooms instead of pork skin.

If you have been searching for how to make crispy mushroom chicharon, you are in the right place because this post breaks down the entire process step by step.

Making crispy mushroom chicharon is all about removing moisture, choosing the right mushrooms, and frying them at the correct temperature.

In this post, we will cover everything you need to know to make crispy mushroom chicharon that rivals any store-bought version.

Let’s get right into the kitchen.

Why You Should Make Crispy Mushroom Chicharon

Crispy mushroom chicharon is a fantastic snack that satisfies cravings for something salty, crunchy, and savory.

It is a perfect alternative for vegetarians, vegans, or anyone looking to cut back on pork.

When you make crispy mushroom chicharon, you get all the texture of traditional chicharon without the heavy, greasy feeling.

Oyster mushrooms are the top choice for this recipe, but other varieties can also work well.

The process of making crispy mushroom chicharon is approachable even for beginner cooks.

You will be amazed at how close the texture comes to the real thing.

Health Benefits of Mushroom Chicharon

Choosing mushroom chicharon over pork chicharon is a smart move for your health.

Mushrooms are low in calories and packed with nutrients like B vitamins, selenium, and potassium.

They also contain beta-glucans, which support immune function.

Unlike pork skin, mushrooms have no cholesterol and are naturally low in saturated fat.

So you can enjoy your crispy mushroom chicharon with a little less guilt.

Plus, mushrooms provide a good amount of fiber, which aids in digestion.

The key is to make crispy mushroom chicharon in a way that keeps it lighter than the traditional version.

Best Mushrooms for This Recipe

Oyster mushrooms are the undisputed king when it comes to making crispy mushroom chicharon.

Their frilly edges and meaty stems create that perfect, jagged crunch.

King oyster mushrooms also work great because they have a denser, more substantial bite.

Shiitake mushrooms can be used, but they tend to dry out faster.

When you learn how to make crispy mushroom chicharon, remember to look for mushrooms that are fresh and firm.

Avoid mushrooms that feel slimy or have dark spots.

The quality of your mushrooms will directly affect the final crunch of your chicharon.

The Simple Process for How to Make Crispy Mushroom Chicharon

Now that you know why this snack is so great, let’s talk about the actual cooking process.

Making crispy mushroom chicharon involves three main steps: preparing, drying, and frying.

Each step is crucial to achieving that loud, satisfying crunch.

Follow along closely, and you will master how to make crispy mushroom chicharon in no time.

Step 1: Tear and Clean Your Mushrooms

Start by gently tearing your oyster mushrooms into bite-sized strips.

Do not use a knife because tearing preserves the natural texture and creates those craggy edges that get extra crispy.

Rinse the mushrooms quickly under cold water and pat them dry with a clean kitchen towel.

It is vital to remove as much surface moisture as possible.

Excess water will cause the oil to splatter and prevent crisping.

Lay the torn mushrooms on a baking sheet lined with paper towels.

Let them air dry for at least 30 minutes before moving on.

Step 2: Season Before or After Frying

You have two options when making crispy mushroom chicharon.

You can season the mushrooms before frying with a light dusting of salt and pepper.

Or you can fry them plain and season them immediately after they come out of the oil.

Seasoning after frying is often better because the salt sticks to the surface without pulling out moisture.

If you season too early, the salt draws out liquid and can make the mushrooms soggy.

For the best results, wait until the chicharon is golden and crispy before adding your seasonings.

This ensures you get a crunchy coating every single time.

Step 3: Double Frying for Maximum Crunch

The secret to the crispiest mushroom chicharon is a double-frying technique.

First, heat your oil to 325°F and fry the mushrooms in small batches for about 3-4 minutes.

This first fry cooks the mushrooms and drives out internal moisture.

Remove them and let them rest on a wire rack for 5 minutes.

Then, increase the oil temperature to 375°F and fry them again for another 2-3 minutes.

This second fry at a higher temperature creates that bubbly, shattering crunch.

When you make crispy mushroom chicharon this way, the texture is unbeatable.

Step 4: Drain and Season Immediately

Once your mushrooms are perfectly golden and crunchy, remove them with a slotted spoon.

Place them on a fresh paper towel-lined plate to absorb excess oil.

While they are still hot, sprinkle with your favorite seasonings.

A classic combo is sea salt, garlic powder, and a pinch of chili flakes.

You can also go the vinegar route by drizzling a little spiced vinegar over the top.

The hot surface absorbs the seasoning beautifully.

Let them cool for a few minutes, and they are ready to devour.

Tips and Tricks for Perfect Crispy Mushroom Chicharon

There are a few extra secrets to making crispy mushroom chicharon that will elevate your snack game.

Pay attention to these details, and you will avoid common pitfalls.

Whether you are new to this or a seasoned cook, these tips will help.

Dry Them Thoroughly in the Fridge

For an even crispier result, try refrigerating your cleaned mushrooms uncovered overnight.

This extra step helps dry out the surface completely.

Place the torn mushrooms in a single layer on a tray and leave them in the fridge.

The cool, dry air will remove any lingering moisture.

When you are ready to cook, they will fry up perfectly crunchy.

This is a game-changer if you want your crispy mushroom chicharon to stay crispy even after cooling.

Use a Neutral Oil with a High Smoke Point

Choosing the right oil is essential for how to make crispy mushroom chicharon.

You need an oil that can withstand high heat without burning.

Neutral oils like canola, sunflower, or peanut oil are excellent choices.

They do not overpower the mushroom flavor and handle the high frying temperatures well.

Avoid using olive oil because it has a lower smoke point and can turn bitter.

Also, make sure your oil is properly heated before adding the mushrooms.

If the oil is not hot enough, the mushrooms will absorb oil and become greasy.

Store Leftovers Properly

Crispy mushroom chicharon is best enjoyed fresh, but you can store leftovers.

Keep them in an airtight container at room temperature for up to two days.

To restore their crunch, reheat them in an air fryer or a hot oven for a few minutes.

Avoid microwaving because it will make them rubbery.

If you make a big batch, you can also freeze the fried chicharon.

Just reheat them in a hot oven to bring back the crispiness.

So, Can You Really Make Crispy Mushroom Chicharon?

You can definitely make crispy mushroom chicharon that is crunchy, flavorful, and satisfying.

The entire process comes down to removing moisture, using the right temperature, and double frying.

With oyster mushrooms and a little patience, you will create a snack that even pork lovers will enjoy.

Making crispy mushroom chicharon at home is easier than you think, and the results are incredible.

Try this recipe, and you will have a brand new favorite snack.

Happy cooking, and enjoy every bite of your crispy mushroom chicharon, you have earned it.