VEGAN FRIED OYSTER MUSHROOM RECIPE RECIPES

Steps:

• In a bowl mix the 1 1/2 teaspoons of poultry seasoning with the soy milk. Mix until well combined. Set aside for 10 minutes.
• In a separate bowl combine the panko or breadcrumbs with the 1 teaspoon of poultry seasoning and all remaining spices. Stir until well combined. Set aside. In another bowl pour in the flour.
• To prep the oyster mushrooms, separate large pieces into smaller petals. You can cut off a little bit of the hard stem if desired. With a damp paper towel wipe away any dirt and debri.
• Dip each petal into the seasoned soy milk first, then dredge in the flour shaking off excess flour, then dip into the soy milk again. Lastly dredge in seasoned panko then set aside on a large cutting board or baking sheet. Continue doing this until all of the petals have been battered. If there are any with some spots of flour brush them with a little bit of the leftover soy milk.
• Lightly spray the battered mushrooms with the spray oil. Place as many as you can in your air fryer basket without overcrowding them. Put them in with the sprayed side up. Set the temperature to 400F for 9 minutes.
• After the 9 minutes flip over and spray with more spray oil if desired. Cook for another 4 to 5 more minutes. They're done once golden on both sides. Remove from the air fryer and allow to cool on a plate. Continue with batches until all mushrooms have been air fried.
• Serve as desired!

Steps:

• On a plate, combine the flour, all-purpose seasoning, cayenne and black pepper. In a separate bowl, add the plant based milk.
• Working in batches, dip ¼ of the mushrooms in the plant milk with one hand. Shake off the excess and add them to the gluten-free flour. Use the other hand to coat them in the flour.
• Dip the pieces once more in the milk and flour then set aside on a plate or tray lined with parchment paper. Repeat the steps with the remaining mushroom pieces.
• Heat the oil in a deep pan on medium-heat. The pan should be half full. The oil temperature should be about 360-375°F (182-190°C).
• Drop in a small piece of mushroom to test if you don't have a thermometer. If it bubbles too vigorously and gets dark brown in less than 60 seconds, the oil is too hot. Cool things down a little. If you see no bubbles, let it heat up some more.
• Cook the mushroom pieces in small batches until they are golden brown. It should only take about 4-5 minutes. Move them around slightly to prevent clumping.
• Remove and place on a plate lined with paper towels to absorb any extra oil.
• Serve as is or with your favourite dipping sauce.