Crispy fried oyster mushrooms with spicy mayo
Yeung Man Cooking · ♥ 46.2K likes · 1.3M views · 10 min video
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Read about mushrooms in the BrightCulinary Book
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Ingredients
Method
Techniques
- oyster mushrooms
- chanterelle mushrooms
Gently wipe the dirt off the mushrooms with a paper towel; keep the oyster mushrooms large and do not tear them apart.
The wet and dry coatings
Stir half a tablespoon of apple cider vinegar into the almond milk and let it sit a couple of minutes.
- homemade almond milk
- ½ tbsp apple cider vinegar
- ½ cup flour
Place half a cup of flour on the other plate, season with a pinch of salt, pour in the almond milk and mix until the flour is dissolved.
- salt
- salt
- pepper
- ½ tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
Add a generous pinch of salt, pepper, half a teaspoon oregano, a teaspoon each of onion powder, garlic powder and smoked paprika to the dry flour.
- ½ tsp cumin
- ¼ tsp cinnamon
Add half a teaspoon cumin and a quarter teaspoon cinnamon and mix.
Coat each mushroom in the dry mix, then the wet mix, then the dry mix again, using a couple of forks to handle it; add more flour or milk as needed for the size and quantity of mushrooms.
- ¼ cup chickpea mayo
For the dipping sauce, mix a quarter cup of chickpea mayo with one to two tablespoons of sriracha and set aside.
Sriracha chickpea mayo dip
- 1–2 tbsp sriracha
- 2 cups avocado oil
Heat two cups of avocado oil in a frying pan over medium; after two to three minutes put a bamboo chopstick in, and it is ready when there are a lot of bubbles.
Fry the mushrooms in small batches, three to four minutes, then flip and cook another couple of minutes; transfer to a cooling rack.
Let the mushrooms cool a minute or two before serving; once the oil is completely cool it can be strained and reused.