The vegetarian recipe for Crispy Button Mushrooms with Pea Sprouts:
servings – 4
- 20 button mushrooms (wash and cut a cross into the top of each mushroom cap)
- 3 cups pea sprouts (blanch in boiling water and drain)
- 3/4 cup tapioca starch
- Heat oil.
- Coat the button mushrooms in tapioca starch.
- Fry the mushrooms until golden brown, dish out, drain and set on plates.
- Sprinkle over with soy sauce or Seaweed with Vinegar Sauce.
- Serve with pea sprouts.