Mmmmmushrooms!

Since time immemorial, I've always been a big fan of mushrooms. Portobello, oyster, button, shitake, or whatever—there is no edible fungi sold in the grocery store that I never liked. Mushrooms of every kind, shape, size, and yes, even color have always been at the top of my fave foods list. Mixed with other veggies or just cooked a la carte, these delectable fungi are a staple in my and Joani's weekly diet. Having a low glycemic index due to little carbohydrate content, they supply the body with soluble fibre, which has been identified to regulate blood sugar levels. Besides this, I found out thru research that mushrooms could also curb appetite and are low in fat but high in water content, hence they can benefit people like me who need to seriously participate in an effective weight loss program soon.

Before, TV snacks meant popping a bowl of popcorn in the microwave. However, after I have successfully cooked a batch of my own version of mushroom fritters (I got the idea of making them after tasting an appetizer of crispy fried mushrooms at a nearby restaurant.), what was once Joani's seemingly never-ending love affair with popcorn finally came to an end. Well, popcorn, especially unsalted and unbuttered, is not really bad provided she does not eat too much. But mushrooms are far more nutritious and tastier.

Get a load of my version of these crispy mushroom goodies!

Mushroom Fritters

25-35 pieces of oyster mushrooms, washed in clear running water

1 egg beaten

1 cup flour

1 pack spicy or garlic flavored meat breading mix

2 cups canola oil for frying

Dip:

¼ cup tomato juice

¼ cup chopped stewed tomatoes

1 red onion cubed

1 red bell pepper cubed

1 green bell pepper cubed

1 tbsp. Splenda or any sugar substitute

1/8 tsp. Salt

1/8 tsp. cayenne pepper

1 tbsp. olive oil

½ of a beef bullion cube

Procedure:

Start making the dip first.

1. Heat the 1 tbsp. olive oil in a skillet.
2. Stir fry the onions until translucent. Follow with the bell peppers, red and green. Cook for one minute.
3. Add in the stewed tomatoes and cook for another 30 seconds.
4. Pour in the tomato juice.
5. Add the beef bullion, sugar and seasonings. Adjust according to taste.
6. Let boil. Then simmer for 5 more minutes. Set aside.

Now for the fritters.

1. Heat oil in deep fryer.
2. Mix the flour and breading mix in a bowl. Place the beaten egg in a separate bowl.
3. Dip each mushroom in egg first, and then roll in the flour mixture.
4. Deep fry on high fire until golden brown. Do not crowd the fryer, so mushrooms would cook evenly and won't stick together.
5. Drain in paper towels when done.

Serve the mushroom fritters immediately (best enjoyed warm) with the bowl of dip on the side. Enjoy!