How To Make Mushroom Chicharon

You can make mushroom chicharon at home with just a few ingredients and a simple technique.

It’s a delicious plant-based twist on the classic Filipino snack that gives you that same crunchy, savory satisfaction without the pork.

If you’ve been craving that crispy, salty bite but want something lighter, learning how to make mushroom chicharon is a total game-changer.

The best part is that oyster mushrooms are the star here because they naturally mimic the texture and chew of pork skin.

In this post, we’ll walk through why you should make mushroom chicharon, the exact steps to get it perfectly crispy, and some pro tips to avoid soggy results.

Let’s dive right in.

Why You Should Make Mushroom Chicharon

Making mushroom chicharon is not only easier than the traditional version, but it’s also healthier and just as addictive.

The process of making mushroom chicharon involves dehydrating or pressing the mushrooms first so they get that dense, meaty bite.

Then a quick fry or air fry transforms them into crunchy, golden morsels that you won’t be able to stop eating.

Here are the top reasons why mushroom chicharon deserves a spot in your snack rotation.

1. It’s a Guilt-Free Snack

Traditional pork chicharon is loaded with saturated fat and cholesterol, but mushroom chicharon is naturally low in both.

You still get that deep-fried crunch, but with way fewer calories per serving.

Plus, oyster mushrooms are packed with fiber, B vitamins, and antioxidants that your body will appreciate.

This is how to make mushroom chicharon a regular part of your diet without any of the guilt.

2. The Texture Is Shockingly Similar

When you know how to make mushroom chicharon properly, the texture is almost identical to pork rinds.

The key is pressing the mushrooms dry before cooking, which removes excess water and concentrates their natural umami.

Once fried, they puff up and crisp into a shatteringly crunchy bite.

It’s a texture trick that fools even the biggest pork lovers at the table.

3. You Control the Flavor

Making mushroom chicharon at home means you control exactly what goes on it.

You can keep it classic with salt and vinegar, or go wild with chili, garlic powder, or even a spicy Korean gochujang glaze.

The neutral flavor of oyster mushrooms absorbs seasonings beautifully.

This is why making mushroom chicharon is perfect for experimenting with different dipping sauces too.

How To Make Mushroom Chicharon: Step-By-Step

Now let’s get into the actual process because it’s simpler than you think.

Here’s exactly how to make mushroom chicharon that’s crispy, airy, and perfectly seasoned every time.

Step 1: Choose the Right Mushrooms

Oyster mushrooms are the best choice for mushroom chicharon because they have broad, flat caps that fan out naturally.

These caps act like little sheets that crisp up beautifully when fried.

If you can’t find oyster mushrooms, king oyster mushrooms also work, but slice them thinner for the same effect.

Fresh mushrooms are better than dried, though rehydrated ones will work in a pinch.

Step 2: Clean and Tear the Mushrooms

Gently wipe the mushrooms with a damp paper towel to remove any dirt.

Avoid rinsing them under water because they soak up moisture like sponges, and excess water is the enemy of crispiness.

Tear the mushrooms into bite-sized strips, roughly 1 to 2 inches wide.

Thinner pieces crisp faster, while thicker ones take longer and may stay chewy in the middle.

Step 3: Press and Dehydrate the Mushrooms

This is the most crucial step when learning how to make mushroom chicharon.

Lay the torn mushroom pieces on a clean kitchen towel in a single layer.

Place another towel on top and press down firmly to squeeze out as much water as possible.

For best results, let them sit under a heavy cast-iron skillet for 15 to 20 minutes.

You can also use a salad spinner or even a tofu press if you have one.

The drier the mushrooms are before frying, the crispier the final result will be.

Step 4: Season the Mushrooms Well

Place the pressed mushrooms in a bowl and toss them with salt and a pinch of black pepper.

You can also add a splash of vinegar for that classic chicharon tang.

Some people like to sprinkle a little baking soda for extra puffiness, but this is optional if you’re frying.

If you’re using an air fryer, skip the baking soda and just season generously.

Let the mushrooms sit for 5 minutes so the salt can draw out even more moisture.

Step 5: Fry or Air Fry the Mushroom Chicharon

For deep frying, heat about one inch of neutral oil (like canola or vegetable) in a heavy pot to 350°F.

Carefully drop the mushroom pieces in small batches so they don’t crowd the pan.

Fry for 2 to 3 minutes until they turn golden brown and stop sizzling.

Remove with a slotted spoon and drain on paper towels while still hot.

For air frying, preheat to 400°F and arrange the mushrooms in a single layer in the basket.

Spritz lightly with oil and cook for 10 to 12 minutes, shaking the basket halfway through.

The result is the same satisfying crunch with a fraction of the oil.

Step 6: Season Immediately and Serve

As soon as the mushroom chicharon comes out of the oil, season it again with a pinch of salt or your favorite spice blend.

This second seasoning sticks better to the hot, crisp surface.

Serve it with a vinegar dip with chopped chili and garlic for the full experience.

Now you know how to make mushroom chicharon that rivals the store-bought version.

Pro Tips for Perfect Mushroom Chicharon Every Time

Getting that perfect crunch comes down to a few small details that make a big difference.

Here are my favorite pro tips to keep in mind:

1. Don’t Skip the Pressing Step

I know it’s tempting to just throw the mushrooms in the pan, but that will guarantee soggy results.

Pressing out the moisture is the single most important thing in how to make mushroom chicharon successfully.

Spend those extra 15 minutes, and you’ll thank yourself later.

2. Fry in Small Batches

Overcrowding the pan drops the oil temperature and steams the mushrooms instead of frying them.

This leads to chewy, limp mushroom chicharon rather than crispy ones.

Keep the batches small and give the oil time to return to temperature between batches.

3. Use a Food Thermometer

If you’re deep frying, don’t guess the oil temperature.

The ideal range is between 350°F and 375°F for the perfect golden crunch.

If the oil is too cool, the mushrooms absorb excess oil and get greasy.

If it’s too hot, they’ll brown too quickly and burn on the outside.

4. Store Leftover Mushroom Chicharon in an Airtight Container

They’re best eaten fresh, but you can store leftovers in an airtight container for up to 3 days.

To re-crisp them, pop them back in the air fryer for 3 minutes at 350°F.

Never microwave them because they’ll turn rubbery instantly.

So, How Do You Make Mushroom Chicharon?

You can make mushroom chicharon easily by pressing, seasoning, and frying or air-frying oyster mushrooms until crispy.

The whole process of making mushroom chicharon takes less than 30 minutes from start to finish.

Remember that the secret to learning how to make mushroom chicharon is removing as much moisture as possible before cooking.

Once you master that step, you’ll have a crunchy, savory snack that’s ready for any dip or sauce.

So grab some oyster mushrooms, heat up that oil, and enjoy your homemade mushroom chicharon tonight.