While we have been trying our best to avoid all heat when cooking this summer, September first marked the start of all things comfort when it comes to food. And these Popcorn Mushrooms are the appetizer to start the season with. These are Taiwanese-style popcorn mushrooms, just like our favourite restaurant in London, Bao.

Today, we’re taking a delightful detour from the usual snacks like avocado fries or even these chicken tempura rolls recipes, and we’re diving deep into Taiwanese cuisine. We all know – and love! – popcorn chicken, but have you ever tried popcorn mushroom? Picture this: plump and juicy mushrooms, coated in a crispy, golden-brown batter, bursting with savory goodness. Intrigued? Then let’s do this.

Popcorn mushrooms might not be as famous as their corny counterpart, of course, and you might not even grab them to bring to the movies. But it’s a dish that deserves the spotlight. Originating from Taiwan’s vibrant street food scene, this savoury treat is the perfect blend of crunchy and umami flavours, and it’s bound to become your new addiction.

The Origins of Popcorn Mushroom

Before we start cooking up a storm, let’s dig into the backstory of this crispy delicacy. Taiwanese street food is legendary, known for its eclectic mix of flavours and influences from all over Asia. Popcorn mushroom is no exception, drawing inspiration from Taiwanese night markets that have a reputation for serving up some of the most scrumptious snacks you’ll ever taste. I honestly have Taiwan at the top of my must-visit list, and I think it should be on top of yours too. And it has also something to do with popcorn mushrooms, but not all of it.

The popcorn mushroom dish first emerged in Taiwan during the late 20th century, and it quickly captured the hearts and taste buds of locals and travellers alike. Vendors began offering different variations of deep-fried mushrooms, and popcorn mushroom was born, named for its popcorn-like appearance. Soon, it spread around quite quickly, becoming a beloved street food staple and a popular choice for snacking in Taiwan.

The Taiwanese Street Food Experience

Taiwan is a paradise for foodies, which happens to be one of the main reasons why I want to visit ASAP. With its bustling night markets being a major highlight, Taiwan is the place to be if you are a food lover like me. If you ever have the chance to visit, don’t miss out on the vibrant experience of strolling through these night markets. The air seems filled with tantalizing aromas, and every corner offers something new to discover. My kind of place for sure! Among the countless options, popcorn mushroom stands out as a must-try for its unique texture and unforgettable flavour.

One of the most famous night markets to enjoy this dish is the Shilin Night Market in Taipei. This bustling market is a sensory wonderland, where you can sample a wide range of Taiwanese street food delights, from stinky tofu to bubble tea, which we recreated in the strawberry milk tea and chocolate milk tea. Amidst the chaos and excitement, vendors expertly fry up batches of popcorn mushrooms, creating a mouthwatering spectacle that’s impossible to resist.

The Key Ingredients for the Popcorn Mushroom Recipe

Now that we’ve set the stage, it’s time to get down to the nitty-gritty – the ingredients you’ll need to recreate this Taiwanese-style popcorn mushroom at home. The beauty of popcorn mushrooms lies in their simplicity. You won’t need to embark on an epic grocery store scavenger hunt to find these components:

1. Fresh Mushrooms:

The star of the show! Differently from the popcorn mushroom you’ll find everywhere online, this Taiwanese-style dish is made using fresh oyster mushrooms. Opt for fresh and plump mushrooms, as you want them to be firm, so they hold their shape during frying.

2. Batter Mix:

To achieve that perfect crispy texture, you’ll need a batter mix. You can generally use a combination of all-purpose flour and cornstarch, but we went full-on cornstarch mixed with salt, Chinese 5 spice powder and a little black pepper.

3. Seasonings:

Taiwanese-style popcorn mushroom is all about the seasoning. You’ll need ingredients like the Chinese 5 spice mix, otherwise, you can substitute that with a mix of garlic powder, onion powder, white pepper and salt. This is to infuse your mushrooms with that irresistible umami flavour.

4. Oil for Frying:

Any neutral oil with a high smoke point, such as vegetable or canola oil, is ideal for deep frying. Make sure you have enough to submerge the mushrooms fully.

5. FRESH BASIL (Optional):

While popcorn mushroom is perfectly delicious on its own, you can elevate the experience with a few deep-fried basil leaves. You’ll make it even better with deep-fried Thai basil leaves, but the normal kind will do absolutely fine.

How do you Make Popcorn mushrooms?

Now that you’ve got your ingredients lined up, it’s time for the fun part – turning these into a crispy and deliciously finger-licking snack. Here’s a guide to creating your own Taiwanese-style popcorn mushroom.

Break the mushrooms apart using your hands so that you have similar-sized chunks. In a mixing bowl, add the cornflour, salt and Chinese 5 spice and mix. Add enough cold water to create a smooth batter that is thick enough to coat the mushrooms.

Mix in all the oyster mushrooms and fry them in hot oil in small batches for roughly 4 to 5 minutes or until golden. Drain on a baking sheet covered with paper towels. Once the popcorn mushrooms are ready, move on to the basil. Wash it and fry it quickly, for roughly 10 seconds or until it turns darker, translucent and crispy. Drain on a paper towel as well. Mix the mushrooms and basil and serve immediately with a spicy sauce on the side.

Tips for Perfect Popcorn Mushroom

Creating crispy and irresistible popcorn mushrooms is an art, and here are a few pro tips to help you on your culinary journey:

• Maintain Oil Temperature: Keep a close eye on the oil temperature. Fluctuating temperatures can result in uneven frying and greasy results. Using a thermometer is the best way to monitor this.
• Batch Frying: Resist the urge to overcrowd the pot with mushrooms. Frying in batches ensures each piece has ample room to crisp up.
• Paper Towels for Draining: Placing your fried mushrooms on paper towels after removing them from the oil helps absorb any excess oil and keeps them crispy.
• Experiment with Seasonings: Don’t be afraid to get creative with your seasonings. You can add a dash of five-spice powder, sesame seeds, or even a sprinkle of powdered cheese for a unique twist.