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Crispy Buffalo Oyster Mushrooms

Oyster mushroom

30 minutes

Budget

Vegetarian

Ingredients

2 servings

200g

whole Oyster mushrooms

200g

plain flour

8 tbsp

of powder spices

1/2 tbsp

brown sugar

2 tsp

black pepper

Generous amount of salt

1 tsp

baking powder

150ml

unsweetened plant milk

Buffalo sauce

(store-bought)

Garlic & chive dip:

1/2 cup

vegan mayo

15

chives

1

garlic clove, minced

Juice of 1/2 a lemon

1/4 tsp

salt

Unsweetened plant milk to loosen

Recipe

Step 1.

Thoroughly mix all the dry ingredients for the mushrooms in a bowl to make the coating & pour your plant milk into a separate bowl.

Dip each mushroom into the plant milk then transfer to the flour mixture to coat- repeat this step twice for each mushroom to achieve an extra crispy coating.

Step 2.

Deep fry for about 6 minutes until golden brown & crispy then set aside on kitchen towel to drain any excess oil.

Step 3.

For the buffalo sauce: add the hot sauce & butter to a jug then use a hand blender to combine until thick (doing this instead of mixing by hand helps the sauce emulsify).

Mix all the garlic & chive dip ingredients together thoroughly, using plant milk as needed to reach your desired consistency.

Add the mushrooms to a bowl, pour over the buffalo sauce & toss until thoroughly coated.