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Fried Mushrooms with Sriracha and Aioli Dip

Jessica Musslewhite

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Instagram: @mushroomsandthyme | jmusslewhite.com

Ingredients you can’t live without?

Fresh herbs. Lemons. Garlic salt.

 

What hashtags do you use to find inspiration + food?

#foodfluffer #darktablemood #galleryoflightfeature #ihavethisthingfordarkness #realbread #hautecuisines #hocsupperclub

INGREDIENTS

1 lb fresh large button mushrooms, cleaned and cut into ¼-inch strips

3-4 cups vegetable oil for frying

1 cup flour for dusting mushrooms

 

Wet Batter

1 cup flour

½ cup cornstarch

¾ tsp baking powder

1¼ cups unsweetened cashew milk

1 tsp garlic salt

1 tsp onion powder

1 tsp paprika

 

Breading

2 cups panko breadcrumbs

2 tbsp powdered mushrooms (grind dried mushrooms of your liking in a spice blender)

1 tsp garlic salt

1 tsp ground pepper

1 tsp onion powder

1 tsp paprika

1 tbsp fresh chopped parsley

 

Sriracha Aioli Dip

¾ cup vegan mayonnaise

3 tbsp sriracha sauce

1 tbsp paprika

 

METHOD

Make the dip by combining mayonnaise, sriracha sauce and paprika in a small bowl. Place in fridge until ready to serve. Heat oil in a shallow cast iron pan. Prepare the wet batter by mixing together flour, cornstarch, baking powder, garlic salt, onion powder, paprika and cashew milk in a large bowl. In another bowl, prepare the breading by mixing together breadcrumbs, powdered mushrooms, garlic salt, pepper, onion powder and chopped parsley. Toss the mushrooms in 1 cup of flour. Shake off excess. Coat each mushroom in the wet batter, and then toss in the breading mixture. Carefully drop mushrooms in hot oil, frying for 2 to 4 minutes until golden brown. Flip as needed. Remove mushrooms from oil and place on a plate covered with a paper towel. Sprinkle with salt and additional parsley. Best to fry in small batches. Serve warm with sriracha aioli dip and a lemon wedge.

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