CHICHARON MUSHROOM SECRET REVEALED | HOW TO MAKE CRISPY MUSHROOM CHICHARON

This is a tutorial on how to make mushroom chicharon or crispy mushroom for food business. This recipe of mushroom chicharon has a shelf life of up to 6 months or more and we can achieve that with proper cooking technique and deoiling process. Super delicious and healthy! This is vegetarian version of our favorite chicharon. Enjoy! Yield: 9 Packs (80g/pack) Ingredients and Prices 1 1/2 kg Brown Oyster Mushroom = ₱ 225 200g All Purpose Flour = ₱ 12 200g Tapioca Starch/Cassava Starch = ₱ 10 2 tbsp Ginisa Mix = ₱ 10 (or you can use chicken powder if not available) 1 tbsp White Pepper Powder = ₱ 5 1 tbsp Iodized Salt = ₱ 1 Flavoring 4 tbsp Cheese Powder = ₱ 20 (you can use other seasonings of your choice) Options BBQ Garlic Sour Cream Chili Plain Salted Etc 1 1/2 Liters Vegetable Oil = (₱ 50 for 1/2 L consumed) (after frying you will end up with more or less 1 liter oil which is reusable) Packaging 9 pcs Stand Up Pouch Plastic (5"x 9") = ₱ 3/pc (₱ 27 total) Total Ingredient Cost = ₱ 333 Packaging = ₱ 27 Other Expenses = (water, gas, labels etc.) = ₱ 50 Total Expenses = ₱ 410 Suggested Retail Price = ₱ 120 per 80g Pack (based on market price) Gross Revenue = ₱ 1080 Total Potential Profit = ₱ 74/pack You can sell this for distributor price of 80 to 90 pesos per packs Follow Negosyo Recipe On: Facebook:   / negosyorecipes   Instagram:   / negosyorecipes