Ingredients
¾ cup of unsweetened non-dairy milk (rice milk recommended)
1 tablespoon of apple cider vinegar
½ pound of oyster mushrooms, rinsed
Oil for frying (canola oil recommended)
½ cup of all-purpose flour
3 tablespoons of cornmeal
2½ tablespoons of cornstarch
1 teaspoon of salt
1 teaspoon of freshly cracked black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of paprika
½ teaspoon of chili powder
½ teaspoon of cumin
⅛ teaspoon of cumin
For the Rémoulade Sauce (makes about 1¼ cups)
1 cup of vegan mayo
2 tablespoons of Dijon mustard
1 tablespoon of fresh lemon juice
1 tablespoon of ketchup
1 tablespoon of dried parsley
1 tablespoon of Tabasco sauce
½ teaspoon of unsulphured molasses
1 teaspoon of garlic powder
1 teaspoon of paprika
½ teaspoon of cane sugar
¼ teaspoon of salt
¼ teaspoon of freshly cracked black pepper
⅛ teaspoon of liquid smoke
Pinch of cayenne pepper
Optional: You may also add 1 green onion, very finely sliced, if you are going to use the sauce within a few days. Otherwise, omit because the green onions will go bad in a week or so. Note: That’s 1 stalk, not 1 bunch!
Directions
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Fried Oyster Mushrooms:
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In a small mixing bowl, combine non-dairy milk and apple cider vinegar.
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Separate oyster mushrooms into chunks of whatever size you like. It’s okay to
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leave several ‘shrooms together on one branch—it’s fun. Dump them into the
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bowl with the non-dairy milk-vinegar mixture, toss to coat, and let sit while you
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heat your frying oil.
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If using a mini electric fryer, fill the fryer with oil and set the temperature to 375°F.
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To fry on the stovetop, you’ll want to have at least 1 inch of oil in your frying pot.
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In another small bowl, whisk together flour, cornmeal, cornstarch, salt, black
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pepper, garlic powder, onion powder, paprika, chili powder, cumin, and cayenne
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pepper. Set aside.
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Once oil is at the right temperature, use tongs to remove a tester mushroom from the liquid and roll it in the flour mixture, smushing the batter into the gills and crevices.
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Use your tongs to gently drop tester mushroom into the hot oil. Fry for 2 minutes, or until batter is golden brown. Remember that controlling frying temperatures on the stovetop can be tricky, so watch your ‘shroomies and adjust the frying time as necessary.
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When tester mushroom is finished cooking, use tongs to remove it and transfer to a towel–lined plate to cool for 1 minute. Sprinkle with vegan parmesan cheese and top with fresh parsley. Taste test it. All good? Continue with the rest of your shrooms. If it’s under- or overdone, adjust the oil temperature as needed. Fry the rest in batches.
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When the entire batch is finished, serve immediately with Rémoulade Sauce.
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Vegan Rémoulade Sauce:
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Mix all ingredients together until well blended. Store in an airtight container in the fridge. It will last for at least a couple of months.