Crispy Mushroom Popcorn is a fun snack that you can whip in a few minutes. It's easy and healthy. You can even play with flavors to make it more exciting.
It was another rainy afternoon and Mila was sound asleep. My mind had been wandering and restless so I checked the pantry something to eat or prepare. Auntie 'Lil, Mila's yaya, already prepared food for dinner so I thought I'd just make some snacks. I was about to grab the bad of chicharon so I can plop down in front of the TV when I remembered I was on diet. Since my mouth was already craving for the crunch of chicharon, I decided I'd have to make something with the big bag of Good Life Japanese Bread Crumbs I got a few weeks back. Japanese Bread Crumbs (Panko) is traditinally used as a coating for deep-fried foods such as tonkatsu. Crustless bread is coarsely ground into airy large flakes that don't absorb as much grease so they stay crispier.
Initially, I thought of using Panko for Chicken Popcorns. But remember, I'm trying to eat healthier. So sitting right next to the Panko a can of Jolly Mushrooms Whole. Could I substitute chicken with mushroom? Why not? It's worth a try. I searched on the internet and found different recipes for fried button mushrooms. So maybe it will.
The original plan was to flavor the mushrooms with garlic. But I did not have garlic powder. I used ground garlic but the flavor was not there, or it was not enough. Then I grabbed a half-bar of cheddar cheese, grated it, and coated the mushroom with it, before I rolled it in panko. It was ok but hubby said it can still be better. I like it though so I decided to amp the health-factor some malunggay leaves that I got from the garden. I was half-way through the whole can when I ran out of grated cheese. We have popcorn cheese powder and voila. It gave the recipe that missing omph!
Hubby and Mila said they liked it. But they do love me. I wanted to test if the recipe is any good since it's my first time to make and eat breaded mushrooms, I brought a tub of these at work and workmates gave it a thumbs up! Yey!
Crunchy Mushroom Popcorn
Ingredients:
1 can Jolly Mushrooms Whole
1 1/2 cups Good Life Japanese-Style Bread Crumbs (Panko)
1 cup water
1/2 cup flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1 teaspoon cheddar cheese powder
1 teaspoon ground malunggay leaves
Jolly Canola Oil for frying
(Optional) Yogurt or Ranch Dressing
1. Drain the mushrooms. Use paper towel to dry them as much as you can.
2. In a bowl, mix all ingredients except panko. Cheese powder can be too salty so taste and adjust as needed.
3. Heat about 2 inches of oil in a deep pan.
4. Dump all the mushrooms in the batter. Arrange your assembly line next to the stove: batter/mushroom > panko > hot oil pan > strainer or plate lined with paper towel to dry off excess oil.
5. When the oil is ready, use a fork to fish one mushroom at a time, allowing excess batter to drip. Coat each mushroom in Panko bread crumbs. Slowly drop in the hot oil. It can take 3 to 7 minutes to cook, or wait until they are golden brown and crispy.
6. Remove mushrooms from oil to strainer or paper towel lined plate and let cool for a few minutes. Serve with yogurt or ranch dressing.