These mushrooms are so flavourful and crunchy! Have them on their own, as a side, or in a sandwich or wrap!

Adapted from Hot For Food’s Buffalo Oyster Mushrooms

 

Dredge

1/2 cup milk of choice (I use oat or almond)

1/2 cup of water

3/4 cup of flour

2 tsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

1/4 tsp salt

1/4 tsp ground black pepper

 

Breading

2 cups all purpose flour

1 tbsp salt

2 tsp garlic powder

2 tsp onion powder

1 tsp ground sage

1 tsp smoked paprika

1 tsp oregano

1 tsp Old Bay seasoning

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp all spice

 

The rest:

A mixture of Oyster, Shiitake and Cremini mushrooms (or any other mushrooms you’d like!) about 2-4 cups Canola oil for frying

1. Mix together the dredge ingredients in a large mixing bowl. Pour roughly half of the dredge into another bowl and add your mushrooms and let them sit in the batter for 15-20 minutes in the refrigerator.

2. After the mushrooms have sat for 15-20 minutes, heat up your vegetable oil in a deep pot to about 355°F. You can use a deep frying thermometer, meat thermometer or a chopstick or wooden spoon into the oil - once there are bubbles moving rapidly around the wooden utensil, it should be ready. If using a deep frying thermometer or meat thermometer, it should not go past 365°F.

3. Mix together the breading ingredients in another large mixing bowl.

4. Once your oil hits the right temperature, dip your soaked mushroom into the breading mix, then back into the separated dredge batter you set aside earlier, then right back into the breading mix. Add it to the hot oil.

5. Fry your mushrooms in batches, around 2-3 minutes until golden brown. Cook time will depend on the size of the mushrooms.

6. Use a slotted spoon or spider ladle to remove the mushrooms (carefully) and place on a rack over a baking sheet - you can use paper towel on a plate, but it may make the mushrooms a bit more soft.

7. Serve with your favourite dipping sauce, like ranch, buffalo sauce, hot sauce or spicy mayonnaise!

Enjoy!

Published in Volume 76, Number 23 of The Uniter (March 31, 2022)