OYSTER MUSHROOM WINGS RECIPES

Steps:

• Place two separate bowls on the counter.
• In one bowl, put ¾ cup of the flour along with half of the sea salt, onion powder, dried basil, and cayenne pepper. Add all of the unsweetened almond milk and mix thoroughly to combine.
• In the other bowl, add the crushed cornflakes along with the remaining ¼ cup of flour and dry seasonings. This bowl will be designated as the “dry” ingredients bowl. 
• Set both bowls aside.
• Heat a large frying pan on medium-high heat. When the pan is hot, add the oil. Make sure the bottom of the pan is fully covered with oil.
• Next, separate the mushrooms into smaller pieces so that they are around the same size as chicken wings.
• Then, dip the mushroom into the wet bowl first and then into the dry bowl.
• Gently place each batter-dipped mushroom into the hot pan.
• Let the mushroom fry for about 30 seconds-1 minute and then flip it over to fry on the other side. You may repeat flipping to cook evenly on both sides.
• If using an air fryer, dip the mushrooms into the dry bowl only and place them into the air fryer. Lightly spray with grapeseed oil. Cook at 400 degrees for 18 minutes.
• Remove the fried mushroom pieces to a paper towel when golden brown on both sides. Serve warm and sprinkle with hot sauce for extra spice.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. Stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes.
• In a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. Place stuffing into a 2-quart casserole dish.
• Bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 minutes.