Pureety BBQ Fried Mushrooms
Puréety fried mushrooms. A very special blend of herbs and spices to create an unbelievably tasty crispy coating on the Oyster mushrooms, a Vegan twist on fried chicken.
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.
Cooking Method
- 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!
Ingredients
- 300g oyster mushrooms (try and get the whole clusters) , remove any hard parts from the root, and cut down to similar sizes
- 60g Plain flour
- 60g cornflour
- 1tbsp Mixed Herbs
- 2tbsp Onion salt
- 1tbsp Chilli Powder
- 1tbsp Ginger
- 500ml Milk (dairy free or not)
- 1/2ml Lemon , Juiced
- 2tbsp White wine vinegar
- Pinch Sea Salt
- 40g Puréety Sticky BBQ Glaze , Sachet
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