Yield: 2 entrée portions or 4-5 side portions
1 # oyster mushrooms
1.5 c. flour
1 tsp. Smoked paprika
1 tsp garlic powder
½ tsp. chile powder
1 tsp salt
1 tsp pepper
½ tsp cumin
1 c. rice, soy, or almond milk
1 Tbls lemon juice
Clean oyster mushrooms by brushing off any loose dirt with a damp towel. Trim any dirt from stems. They can be prepared as a whole bunch or by breaking off the individual mushrooms.
Combine dry ingredients: flour, paprika, garlic, chile powder, cumin, salt and pepper. Set aside
In a separate bowl combine, non-dairy milk with lemon juice. This may “curdle” the milk creating a consistancy like buttermilk.
Heat a pot of oil to 350 degrees.
Start by soaking the mushroom in the milk mixture for up to a couple of minutes. The dredge into the dry mix, being sure to completely cover and get into all crevises if using the whole bunch. Repeat the process to double-bread the mushrooms: soak again in milk just until wet then return to the dry, completely coating. Shake off any excess flour
Once the oil has heated, slowly drop in mushrooms being sure to submerge. Fry for 2-3 minutes until golden brown and crispy. Remove to a paper towel to soak up excess oil, sprinkling with salt while still hot.
The key to mimicking the “fried chicken” is the double breading. It will give you an extra thick, crispy coating that will lend itself well to dunking in your favorite sauce: BBQ, buffalo, harissa, etc.
Oyster mushrooms are included in 50% off veggies! We are here 9am – 5pm daily.
