These Crispy fried mushrooms are the new kids on the block!
Tender mushroom strips fried to golden crunchy perfection and slathered in a glossy spicy sauce. Holy moly, am I the only one salivating right now? These crispy fried mushrooms are the ultimate comfort food and are just as good as fried chicken. BONUS: they can easily be made vegan! Perfect to serve as a pre-dinner snack, at movie nights or even in tacos or salads, these crispy fried mushrooms are everything you’ve been searching for.
SERVES 4 / PREP TIME 20 min / COOK TIME 15 min
INGREDIENTS
- 5 large king oyster mushrooms
For the dredge mix
- 1 ½ cups flour
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 ½ tsp dried origanum
- 1 ½ tsp onion powder
- 1 ½ tsp smoked paprika
- 1 ½ tsp garlic powder
- 1 tsp chilli powder
- 1 tsp dried thyme
- 1 ½ tsp baking powder
- Oil, for deep-frying
For the wet mix
- ½ cup flour
- 1 cup buttermilk
- ¼ cup water
For the spicy sauce
- 150g butter
- ¼ cup maple syrup
- 1 tsp cayenne pepper
- ½ tsp chilli powder
METHOD
1. Pull apart the mushrooms into strips or slice them into your desired shapes.
2. Whisk the dredge ingredients together in a shallow dish. Combine the ingredients for the wet mix in a separate dish; season well and add a touch more water if the batter appears too thick.
3. Working one piece at a time, toss the mushrooms in the wet mixture, allow any excess batter to drip off and then toss in dry ingredients until well coated. Place the coated mushrooms on a tray; repeat with remaining mushrooms.
4. Heat oil in a large heavy-based frying pan. Deep-fry the mushrooms for 4-5 minutes, turning occasionally, until golden and crisp. Place on a wire rack with a tray underneath to catch any drips of oil.
For the spicy sauce
1. Melt together all the ingredients – add more cayenne pepper and chili powder if you’d like a stronger spicy kick. Brush sauce on mushrooms and enjoy!
Vegan-ify your Crispy fried mushrooms!
- Sub the buttermilk for 1 cup dairy-free milk and 1 tbsp lemon juice. Set aside for a few minutes to curdle. Depending on the thickness of your butterm*lk, you may not need to add any water to your batter.
- For the spicy sauce, use dairy-free butter or margarine.
Did you make our recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE:
https://www.foodandhome.co.za/recipes/vegetarian/veggie-pad-thai
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.