Fried Mushrooms Get Fancy.

CRISPY CHICKEN OLIVIA, LOS ANGELES The "chicken" in chef Mario Alberto's dish is actually tender, masa harina - battered oyster mushrooms served with a gochujang dipping sauce. Chefs all over the country are reinventing the fried mushroom, taking the concept far beyond the classic basket of battered buttons. At Navy Blue in Houston, chef Aaron Bludorn fortifies his green peppercorn sauce with chicken jus as well as halibut bones "to give it a more fishy essence.". [Extracted from the article]