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Skillet-Crisped Oyster Mushroom 'Chicharrones' (Friday Night Botana)

Skillet-Crisped Oyster Mushroom 'Chicharrones' (Friday Night Botana)

Friday night means we need snacks that feel like a party but take 15 minutes to pull together. We're taking torn oyster mushrooms, screaming-hot heat, and a little flavor logic to create jagged, shatteringly crisp 'chicharrones' without deep frying. Scooped up with bodega chips and a quick blender avocado crema, it is the ultimate weeknight botana.

María “Mari” Santiago
María “Mari” Santiago
Prep: 5 minutes
Cook: 11 minutes
4
easy
snackappetizer
snackvegetarian15-minutefriday-night+1

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Timeline

16 minutes
0m5m10m15m
Tear mushrooms
3m
Heat skillet & oil
2m
Sear mushrooms
5m
Blend avocado crema
3m
Flip and spice
4m
Assemble and serve
2m

Ingredients

  • 1 lb Oyster mushrooms(Torn by hand into bite-sized shreds, do not use a knife)
  • 2 tbsp Olive oil(Or any neutral oil with a high smoke point)
  • 1 tsp Kosher salt(Divided use)
  • 1 tsp Ancho chile powder(Pantry Mode: swap for smoked paprika)
  • 1/2 tsp Garlic powder(For that savory, street-snack base)
  • 1 whole Ripe avocado(Halved and pitted)
  • 1/4 cup Mexican crema(Sour cream works fine here too)
  • 1 whole Jalapeño(Roughly chopped (remove seeds if you want it mild))
  • 1/2 cup Fresh cilantro(Stems and leaves)
  • 2 whole Limes(One for juice, one cut into wedges for serving)
  • 1 bag Tortilla chips(Sturdy ones, you need them to hold up to the swoop)

Instructions

  1. 1

    Tear your 1 lb oyster mushrooms into bite-sized strips using your hands. I know you want to use a knife, but don't. Tearing creates jagged edges that get shatteringly crisp in the pan. We are building texture here.

    3 min

    Tip: Make the pieces roughly the same size so they cook evenly.

  2. 2

    Get a large cast-iron or heavy skillet screaming hot over medium-high heat. Toss the torn mushrooms in a bowl with 2 tbsp olive oil so they are lightly coated. Do not salt them yet! Salt draws out moisture, and we want a hard sear, not a steam bath.

    2 min

    Tip: If your pan isn't smoking slightly, wait another minute.

  3. 3

    Drop the mushrooms into the dry, hot skillet. Spread them out into a single layer and then step away. Listen to me: do not touch them for 5 minutes. Pour yourself a drink or start the dip. Let the pan do the work of caramelizing those edges.

    5 min

    Tip: If your pan is small, do this in two batches. Crowding equals steaming.

  4. 4

    While the mushrooms are doing their thing, throw 1 ripe avocado, 1/4 cup Mexican crema, 1 jalapeño, 1/2 cup fresh cilantro, the juice of 1 lime, and 1/2 tsp kosher salt into a blender or food processor. Blitz it until totally smooth and bright green. Taste it—then decide if it needs a tantito more salt.

    3 min

    Tip: If it's too thick to blend, add a splash of water, one tablespoon at a time.

  5. 5

    Back to the skillet. The mushrooms should look deeply browned and crispy on the bottom. Give them a toss. Sprinkle in 1 tsp ancho chile powder, 1/2 tsp garlic powder, and the remaining 1/2 tsp kosher salt. Toss to coat and cook for 3 to 4 more minutes until crispy all over.

    4 min

    Tip: The spices will toast quickly, so keep an eye on them so they don't burn.

  6. 6

    Assembly time. Swoop the avocado crema onto a wide plate or shallow bowl like you're fancy. Pile the hot, crispy mushrooms right in the center. Squeeze a little juice from your remaining 1 lime (cut into wedges) over the top. Serve immediately with 1 bag tortilla chips. Ándale, Friday night is officially on.

    2 min

    Tip: Serve immediately—these 'chicharrones' are best when they are hot and crispy against the cool crema.

Chef's Notes

Real life note: If you have a Mexican market nearby, grab Tajín to sprinkle over the finished plate instead of just salt and lime. If you're feeding a crowd on a Friday, double the mushrooms but please, use two skillets. We are not suffering through soggy mushrooms for dinner.

Frequently Asked Questions

How long does Skillet-Crisped Oyster Mushroom 'Chicharrones' (Friday Night Botana) take to make?

Skillet-Crisped Oyster Mushroom 'Chicharrones' (Friday Night Botana) takes about 16 minutes total. That includes 5 minutes of prep and 11 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Skillet-Crisped Oyster Mushroom 'Chicharrones' (Friday Night Botana)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Skillet-Crisped Oyster Mushroom 'Chicharrones' (Friday Night Botana)?

The main ingredients are: Oyster mushrooms, Olive oil, Kosher salt, Ancho chile powder, Garlic powder, Ripe avocado, Mexican crema, Jalapeño, Fresh cilantro, Limes, Tortilla chips.

What type of meal is Skillet-Crisped Oyster Mushroom 'Chicharrones' (Friday Night Botana)?

Skillet-Crisped Oyster Mushroom 'Chicharrones' (Friday Night Botana) is categorized as: snack, appetizer.