Battered Oyster Mushroom
Vegan delicious 10 mn recipe
With avocado slaw, spicy lettuce and roasted tomatoes- Who knew oyster mushroom would taste even better than meat!
One of the best poultry alternative for plant-based diet. This recipe is healthy, quick and incredibly delicious!
Our 2 minutes cooking-video for the step by step recipe.
The look of coated chicken or veal Milanese once cooked with more flavours and a 100% vegetarian.
Ingredients
For wet batter
130g flour of your choice
1 spoon herbs of province
1/2 spoon smoked salt
1/2 paprika
1/2 chili powder
1 cup of water
For dry batter
Panko crumbs
Golden crumbs
Sage and onion powder
For this recipe
Using larger oyster mushrooms will contribute to the final visual effect.
Stir together all the ingredients for the wet batter. The mix need to be even, fluid but thick enough to stick to the vegetables. In another bowl mix the powder and crumbs to prepare the dry batter.
Dip the mushrooms in wet batter first like for tempuras. Once nicely covered, let the excess of liquid drop off the mushrooms. Then coat the mushrooms in dry batter.
Cook each side 3 minutes on low/medium heat
To cook evenly and prevent burn pieces, remove extra crumbs on the surface of your ‘cutlets’ before frying.
To sear the batter and have a beautiful golden crust, wait for the oil to be hot before adding your mix.
A little bit of oil is enough
You don’t have to deep fry the oyster mushrooms. A little bit of the oil of your choice, at the bottom of your pan will do!
We are using coconut oil as it is tasteless but the smell is lovely, vegetal oil will also work.
Olive oil tend to leave a strong after taste but some people also like it this way!
Take a sheet of paper to absorb any excess of oil.
Your battered oyster mushrooms are ready!
Have you ever eaten oyster mushroom this way before?
This recipe is a success with meat lovers as much as with vegan! All the ingredients you need to cook this at home are available here, bundled up!
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