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These are worth breaking every rule for

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These are worth breaking every rule for

Spicy Hot Fried Oyster Mushrooms (Recipe 1 of 3)

Ingredients

Marinade:

  • ½ cup spicy hot sauce
  • 1 tablespoon garlic, paste

Batter:

  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt

Instructions

  1. Marinate Mushrooms: Toss oyster mushrooms in hot sauce and garlic paste. Marinate for 30 minutes or overnight.
  2. Prepare Batter: In a bowl, mix cornstarch, flour, and salt.
  3. Fry: Dip marinated mushrooms in batter and fry in hot oil (around 180°C / 350°F) for 2-3 minutes per side until crispy and golden.
  4. Serve: Drain on paper towels and serve hot with extra spicy sauce.

Teriyaki Style Fried Oyster Mushrooms (Recipe 2 of 3)

Ingredients

Marinade:

  • 1 cup soy sauce
  • 5 Tablespoons Dark Soy Sauce
  • Splash of brown Rice Vinegar or Rice Vinegar
  • 2 tbsp brown sugar
  • 2 Tablespoons Mirin (optional)
  • 2 garlic, paste
  • 2 Tablespoons fresh ginger paste
  • 4 chilies, diced

Batter:

  • 2-3 cups potato starch (as much as needed)

Instructions

  1. Marinate Mushrooms: Marinate oyster mushrooms in the marinade mixture for 30 minutes or overnight.
  2. Fry: Dredge marinated mushrooms in the potato starch mixture and fry in hot oil (around 180°C / 350°F) for 2-3 minutes until crisp.
  3. Serve: Drain on paper towels and use teriyaki sauce to dip, if desired.

Pickle Buttermilk Fried Oyster Mushrooms (Recipe 3 of 3)

Ingredients

Marinade:

  • 1 cup pickle juice
  • 3 cups Soy Milk unsweetened
  • Sage, thyme and rosemary sprigs (optional)
  • Salt and pepper to taste

Batter:

  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch

Instructions

  1. Marinate Mushrooms: Submerge oyster mushrooms in pickle juice and vegan buttermilk for 30 minutes or overnight.
  2. Prepare Batter: Combine flour and cornstarch.
  3. Fry: Dredge marinated mushrooms in the flour mixture and fry in hot oil (around 180°C / 350°F) for 2-3 minutes until golden and crispy.
  4. Serve: Drain on paper towels and serve with a pickle garnish.

Video Description

Chef Vlog: On today's menu - No harm, no fowl.

These three delicious game day, night in or Pub food small plates will make any home cook or chef's restaurant menu sing.

Doctors and whole food plant based fanatics find me controversial for this but I'm a chef and as much as I do love to eat healthier I enjoy crispy culinary treats like this occasionally. We make flavor the priority in every dish created.

https://dereksarno.com/

UK farm transition:

https://smithymushrooms.com/ The Guide

https://thelittlemushroomcompany.co.uk/ TRANSFORMED from a chicken farm

Share in the short documentary: https://www.youtube.com/watch?v=arkXyMbdyFU

Recipe: Three crispy small plate dishes inspired by Izakaya style pubs:

ALL USING OYSTER MUSHROOMS Instead of Chicken

Spicy Hot Fried Mushrooms

Marinade:

• ½ cup spicy hot sauce

• 1 tablespoon garlic, paste

Batter:

• 1/2 cup cornstarch

• 1/2 cup all-purpose flour

• 1/2 tsp salt

Instructions:

1. Marinate Mushrooms: Toss oyster mushrooms in hot sauce, garlic, marinate for 30 minutes or over night

2. Prepare Batter: In a bowl, mix cornstarch, flour

3. Fry: Dip mushrooms in batter and fry in hot oil (around 180°C / 350°F) for 2-3 minutes per side until crispy and golden.

4. Serve: Drain on paper towels and serve hot with extra spicy sauce.

Teriyaki Style Fried Mushrooms

Marinade:

• 1 cup soy sauce

• 5 Tablespoons Dark Soy Sauce

• Splash of brown Rice Vinegar or Rice Vinegar

• 2 tbsp brown sugar

• 2 Tablespoons Mirin (optional)

• 2 garlic, paste

• 2 Tablespoons fresh ginger paste

• 4 chilies, diced

Batter:

• 2 -3 cups potato starch (as much as needed)

Instructions:

1. Marinate Mushrooms: with mixture and marinate for 30 minutes or over night

2. Fry: Dredge mushrooms in the starch mixture and fry in hot oil (around 180°C / 350°F) for 2-3 minutes until crisp.

3. Serve: Drain on paper towels and use teriyaki sauce to dip if desired.

3. Pickle Buttermilk Fried Mushrooms

Marinade:

• 1 cup pickle juice

• 3 cups Soy Milk unsweetened

• Sage, thyme and rosemary sprigs (optional)

• Salt and pepper to taste

Batter:

• 1/2 all-purpose flour

• 1/2 cornstarch

Instructions:

1. Marinate Mushrooms: Submerge mushrooms in pickle juice and vegan buttermilk for 30 minutes or over night

2. Prepare Batter: Combine flour and cornstarch.

3. Fry: Dredge mushrooms in the flour mixture and fry in hot oil (around 180°C / 350°F) for 2-3 minutes until golden and crispy.

4. Serve: Drain on paper towels and serve with a pickle garnish.

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