Fried oyster mushrooms with spicy chickpea mayo

Gently wipe the dirt off the mushrooms with a paper towel, keeping the oyster mushrooms whole and large.

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.

Put half a cup of flour on the other plate, season with a pinch of salt and pour in the almond milk, mixing until the flour is dissolved.

Season the dry flour plate with a generous pinch of salt, pepper, oregano, onion powder, garlic powder, smoked paprika, cumin and cinnamon and mix.

Coat each mushroom in the dry mix, then the wet mix, then the dry mix again, using two forks to handle it; add more flour or milk as the mushroom size requires.

Mix the chickpea mayo with the sriracha for the dipping sauce and set aside.

Heat the avocado oil in a frying pan over medium; after two to three minutes test with a bamboo chopstick for a lot of bubbles.

Fry the oyster mushrooms in small batches three to four minutes, flip and cook another couple of minutes, then move to a cooling rack.

Fry the chanterelles three to four minutes, flip and fry another couple of minutes, then cool a minute or two before serving.

Once the oil is completely cool, strain it and keep it to reuse.