Fried battered oyster mushrooms with sriracha chickpea mayo
Yeung Man Cooking · ♥ 2.3K likes · 64K views · 26 min video
Read about mushrooms in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- oyster mushrooms
- chanterelle mushrooms
Gently wipe the dirt off the mushrooms with a paper towel.
Oyster and chanterelle mushrooms
- 1 cup flour
- homemade almond milk
- ½ tbsp apple cider vinegar
Put one cup of flour on one plate. Stir the apple cider vinegar into the almond milk and let it sit a couple of minutes.
Wet and dry coatings
Put 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.
- ½ cup flour
- salt
- pepper
- ½ tsp oregano
- 1 tsp onion powder
Season the plate of dry flour with a generous pinch of salt, pepper, oregano, onion powder, garlic powder, smoked paprika, cumin and cinnamon, and mix.
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cumin
- 1¼ tsp cinnamon
Coat an oyster mushroom in the dry mix, then the wet mix, then the dry mix again, handling it with two forks; set aside and repeat. Add more flour or milk as needed for the size and number of mushrooms.
Coat the chanterelle mushrooms the same way, dry then wet then dry.
Mix the chickpea mayo with the sriracha for a dipping sauce and set aside.
- ¼ cup chickpea mayo
- 1–2 tbsp sriracha
- 2 cup avocado oil
Heat two cups of avocado oil in a frying pan over medium heat; after two to three minutes stick a bamboo chopstick in, and if it bubbles a lot the oil is ready.
Fry the mushrooms in small batches without crowding, three to four minutes, flip and cook another couple of minutes, then transfer to a cooling rack.
Fry the chanterelle mushrooms three to four minutes, flip and fry another couple of minutes; let them cool a minute or two before serving.