Chef's Recommendations:
You can also try it with other Oyster Mushrooms Such as, Phoenix Oyster & Grey oysters etc.
Begin by gently brushing the mushrooms with a soft-bristled brush or a clean, damp cloth to remove any dirt or debris that may be clinging to them.
Since Superlicious Mushrooms are cultivated in a very clean environment washing is not required.
Pat the mushrooms dry with a clean towel or paper towel to remove any excess moisture.
Remove the stem by cutting it with a knife, place the top half of the mushroom on a cutting board and cut into ½ inch thick pieces.
Other than black pearl & king oyster, most of the oyster mushrooms stems are hard to cook & they are recommended to be discarded.
Heat oil in a large pan over medium heat. Add onions and fry for about two minutes until light golden. Stir occasionally at first for even cooking, then increase stirring frequency as onion slices begin to separate into threads.
Reduce the heat, give it a stir, then add chopped ginger, chopped green chili, and chopped garlic. Fry for a few seconds.
After the mixture is cooked, add the dry spices. Stir well for a few seconds. (For the best taste, try to use fresh spices.)
Add tomatoes and salt, stir well, cover, and cook for 5 minutes until the tomatoes are soft and melted. You should see some oil separating on the sides of the pan.
Add the chicken mince meat and chopped mushrooms, and stir well. Cover and cook for 5 minutes.
We used chicken mince, but any ground meat is good. You'll notice the color of the ground mince changing. Let some of the water evaporate. Keep stirring at regular intervals.
Add butter to the pan and fry the chicken mince mixture over medium-high heat until the oil separates, the chicken mince turns brown, and the mushrooms are cooked. Be cautious not to overcook.
Let the mixture cool before filling the samosas.
Take one Patti and fold it to create a cone shape by wrapping one corner around. Fill the cone with a spoonful of the mixture. Fold the sides to form a triangle, then seal the edges using the beaten egg. Repeat until all the mixture is used up.
Heat enough oil in a deep pan or wok until it's hot enough to fully immerse the samosas (approximately 175-190°C or 350-375°F). Reduce the heat to medium-high and fry the samosas until crisp and golden brown.
Avoid overfilling the cone with the mixture to prevent tearing or overflowing the Patti.
In order to prevent contamination, it is important to clean your knife as soon as you’re done using it. Leaving your knife on your cutting board or in a sink full of soapy water clutters your kitchen and creates opportunities for contamination and injury.
Always use a cutting board when cutting ingredients. This will allow you to cut consistently and protect your work surface in the process.
Never leave your stove unattended while cooking. Stay in the kitchen while you're frying, grilling, boiling or broiling food. If you have to leave the room—even for just a moment—turn off the stove.
Never leave your stove unattended while cooking. Stay in the kitchen while you're frying, grilling, boiling or broiling food. If you have to leave the room—even for just a moment—turn off the stove.