Mushroom chicharon should really be a thing

"Healthy" junkfood we've been craving.

(SPOT.ph) It could be old age or it could just be a lapse, but we've been craving mushroom chicharon lately. No rims of fat, no curled edges of pork skin, no bubbly golden surfaces. These equally addictive treats get that same deep-fried treatment. Crunchy, but with the bonus of being easier on your heart. 

 

If you're looking to jumpstart a healthier chicharon habit, here are a couple dishes to get you started:

 

 

Chelsea Kitchen's Mushroom "Chicharon" (P195)

Chef Kalel Chan plays coy when it comes to how he cooks his mushrooms. It's so not obviously chicharon, but the texture is so crispy that it manages to convince us that these are chips. He says it's all in the batter—his own special flour mix that lightly seasons the beautiful oyster mushrooms. It even comes with a side of spiced vinegar to complete the illusion.

 

Chelsea Kitchen has branches at SM Mega Fashion Hall, Mandaluyong City; and Eastwood Mall, Quezon City. Read more about Chelsea Kitchen.

 

 

Maximo's Mushroom Chicharon (P190)

Chef Geth Savellano is aggressive when it comes to flavor. His mushroom chicharon is spiced and salty just until that point before it becomes overwhelming. Unlike Chelsea Kitchen's, the mushrooms' natural textures are kept soft underneath that crunchy batter. Because the flavor is so potent, this is actually pretty awesome with rice.

 

Maximo is at Katipunan Extension, Quezon City. Read more about Maximo.

 

If only pork will do for you, well, there's 10 Unique Takes on Chicharon and 10 Chicken Skin Dishes Worth Breaking Your Diet For.

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