Chicharon is a well-loved Filipino snack made of fried pork rinds (similar to the Mexican chicharron). It’s usually enjoyed as food paired with beer known as “pulutan“. Filipinos love to dip chicharon in condiments such as spiced vinegar. It’s also a popular topping on Filipino noodle dishes. This vegan chicharon is made from white fungus, a mushroom that can be found at most any Asian supermarket. It is simple to make and fun to eat as crunchy snack or garnish on your favorite dish.

Filipino Mushroom Chicharon [Vegan]

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Serves

3

Cooking Time

10

Ingredients

  • 2 pieces dried white fungus (see notes)
  • A pinch of salt
  • A pinch of vegetable broth powder (optional)
  • A drizzle of oil
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Preparation

  1. Soak white fungus in a bowl of water for 1-2 minutes to reconstitute itself.
  2. Remove from water. Shake and pat dry with a clean kitchen towel. Shred in pieces using your hands.
  3. Air-dry for about 30 minutes. Or dry in the oven by putting it in its lowest setting then turning it off once it's ready. Place white fungus in the oven to dry (about 15 - 20 minutes). Remember to turn off the oven before placing the white fungus. You just want a warm environment to speed up the drying process.
  4. Once the white fungus is dry, remove from oven and preheat oven to 400°F.
  5. Drizzle oil and sprinkle salt and vegetable broth powder. Toss to evenly coat seasonings.
  6. Once oven is ready, bake white fungus for 10 minutes or until golden brown.
  7. Serve as snack or garnish.
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Notes

You could find white fungus at most Asian grocery stores. Tou could also fry the snow fungus. The result will be crunchier and greasier. You could find vegetable broth powder at most Asian grocery stores but you could also skip it and just use salt. If making this for a group of people, simply multiply the recipe according to your guest headcount.

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Nutritional Information

Per Serving: Calories: 292 | Carbs: 54 g | Fat: 5 g | Protein: 8 g | Sodium: 12 mg | Sugar: 0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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