For an oil-free oven-baked method cook at 180c for 35-45 minutes. Using any type of milk in this recipe or buttermilk would work well for non-vegans. Instead of mushrooms try extra firm tofu or jackfruit, for the meat-eaters use chicken thigh! For the gluten-free version use gluten-free flour. If your using a pan of oil be sure not to overheat the oil or the coating will burn before the mushrooms are cooked.
First whisk the milk with the white wine vinegar and the lemon juice and set a side for 5 mins to make the buttermilk
In a separate bowl combine the dry ingredients ( ginger/chilli powder/onion salt/mixed herbs/cornflour/plain flour) with half of the Puréety sticky BBQ glaze, saving the other half for the end!
If you are using the full clusters of oyster mushrooms remove any hard parts from the root, and cut down to similar sizes.
then one at a time dip the mushrooms first in the spiced flour then into the buttermilk mix and back into the flour (make sure you coat well for a thick crispy coating). Then set a side.
Next heat up the oil in a pan on a medium heat, or a deep fat fryer to 180c.
Cook the mushrooms, in batches in the hot oil until golden brown and crispy
Place them onto kitchen paper or jay cloths to drain any excess fat off, then season with the rest of the BBQ glaze and a pinch of sea salt.
Serve with a sauce of your choice, try with our southern fried wedges!
300g oyster mushrooms (try and get the whole clusters) , remove any hard parts from the root, and cut down to similar sizes
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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