Oyster mushrooms have a meaty texture that makes them excellent as an alternative to create vegetarian and vegan dishes.
In this recipe we are going to use blue oyster mushroom to replace chicken.
Even if you eat meat, it’s worth trying just for the flavors and texture!
- 2 cups of flour
- ½ cup of cornstarch
- Salt, pepper, paprika, seasoning spice mix
- 1 pound of blue oyster mushroom
- 500 ml soy cream
- As a dipping sauce : BBQ sauce with mushrooms
- 16 oz. corn oil
First, prepare the batter. Pour 500ml of soy cream in a bowl and mix it with a generous pinch of salt and pepper. If you prefer, you can add garlic and onion powder too.
Next, with a whisk, mix together the flour, cornstarch, 2-3 generous pinch of salt, corn starch, pepper, paprika and your preferred seasoning spice mix. For this recipe, I used an Italian spice mix.
Add two-three oyster mushrooms at a time to the soya cream, let them steep for a minute. Before putting them individually to the flour mix, dab off as much soy cream as possible, then dip it in the flour mix. Same as at the beginning, dab off the excess and put it on a plate.
While preparing the mushrooms, start to heat up the corn oil in a pan on high heat.
Once the oil is hot enough, start to fry the coated mushrooms. Do it only a few pieces at the time and make sure there is space between them.
If the pieces are bigger, flip them after 2-3 minutes.
Remove the crispy fried mushrooms once they have a light-medium brown colour to a paper towel to get rid of the excess oil.
Pour our BBQ sauce in a small container and it’s ready!