Garlic “Butter” Hiratakes

Oyster mushrooms fried to a crisp and drizzled with a leek and garlic-infused “butter”
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Snacks
Servings 4 servings
Calories 200 kcal


For the crispy mushrooms:

  • 200 to 300grams Oyster mushrooms
  • 4 Tablespoons Glutinous Rice Flour
  • Salt to taste
  • 3 teaspoons Gochugaru (Korean Chili Flakes)
  • 2 Tablespoons Chickpea Flour
  • 3 to 5 Tablespoons Water
  • Vegetable Oil for frying

For the leek and garlic “butter”:

  • 30 grams Margarine or Any non-dairy alternative
  • 1 tablespoon Leeks (finely sliced)
  • 1 tablespoon Garlic (minced)


  • Trim the mushrooms into serving pieces and dredge them in glutinous rice flour. Set aside.
  • In a separate bowl, combine Glutinous rice flour, gochugaru, chickpea flour, salt, and water and mix until it turns into a smooth paste (similar to a thick soup).
  • Dip the mushrooms in the batter and fry them in oil over medium heat until crisp and golden brown. Drain excess oil on paper towels and arrange them on a serving plate.
  • Melt some butter in a small pan. Add in chopped garlic and sliced leeks and fry until the leeks are crispy.
  • Drizzle the butter mixture over the fried mushrooms and serve.

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