Fried Oyster Mushrooms - Holistic Wellness and Health

)Ingredients

    • 8oz oyster mushrooms

    The Batter:

    • 2cups flour (all purpose or pastry whole wheat flour)
    • 2cups plant-based milk
    • 2tsp onion powder
    • 2tsp garlic powder
    • 2tsp smoked paprika
    • 2tsp sea salt
    • 2tsp poultry seasoning
    • 1tsp red chili flakes or chili powder to taste

    The Coating:

    • 1cup flour
    • 1cup panko bread crumbs
    • 2tsp onion powder
    • 2tsp garlic powder
    • 2tsp smoked paprika
    • 1tsp sea salt
    • ½ tsp freshly cracked black pepper

    For Frying:

    • inches of high heat vegetable oil (like canola, grapeseed)

Instructions

  1. Batter + Coating:

    1. In a medium bowl whisk together all the ingredients for the batter until combined and a thick and creamy consistency is achieved. In a separate bowl whisk together all the dry ingredients until combined well. Line up next to a cookie sheet with a cooling rack inside.
    2. Dip each oyster mushroom cluster in the wet batter to coat all over. Let any excess batter drip back into the bowl. (Depending on how large the oyster mushroom clusters are you might want to carefully break them in half before frying).
    3. Place the battered mushrooms in the bowl with the dry coating. Use a spoon and scoop some of the coating over the top. Carefully shake any excess and repeat the process with the remaining of the mushrooms. Place on a cooling rack or plate without touching each other.

    Frying the mushrooms:

    1. Preheat a couple of inches of vegetable oil in a heavy bottom skillet. A temperature of 375”F is ideal.
    2. Use a towel and pat dry your herbs as much as you can then add them to the oil to infuse flavor. (To avoid any oil splatter make sure to dry your herbs well and take a step back when adding them).
    3. Working in batches as to not overcrowd the pan, add your coated oyster mushrooms to the hot oil and fry for a couple of minutes on each side until golden brown. It’s important not to overcook them.
    4. Transfer the fried mushrooms to the cooling rack without touching each other. (No need for paper towels).
    5. Repeat the process with the remaining mushrooms and serve hot.

 

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