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Crispy Mushroom with Salted Egg -foodwithMae (6 of 10)-small

Crispy Mushrooms and Salted Egg

Twice fried Oyster Mushrooms, season with Salted Egg and served with Alamang Mayo.

Crispy Mushroom with Salted Egg -foodwithMae (6 of 10)-small


200-300g oyster mushrooms, shredded
1 salted egg, not boiled
1 pinch of black pepper
1 teaspoon garlic powder
120g cornflour
Oil for frying

Alamang Mayo Sauce

2-3 tablespoon mayo
½ – 1 teaspoon alamang
1 tablespoon lemon or kalamansi
1 tablespoon parsley, chopped



In a bowl add mushrooms , crack salted egg and mix them well together. You will notice that the egg yolk is whole, don’t worry it’s fine, break it down with your hand while you mix at the same time. Next, add pepper, garlic powder and cornflour. Mix them well, making sure that the mushrooms are covered with cornflour.


Heat some oil in a wok or fryer. Slowly add mushrooms into the hot oil, cook for a few minutes then take them out. Do this until you do the first fry for all of the mushrooms. Next, fry the mushrooms again for the second fry, cook them until they are crispy. Take them out and strain the oil with kitchen tissue.


For the sauce, in a bowl add all of the ingredients and mix them well. 

Serve your crispy mushrooms with sauce and kain na tayo! Let’s eat.

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