Written by Anne Onyeneho
I know that there’s a lot of tomfoolery going on when it comes to making plant-based foods taste like meat, but believe me, this alkaline, plant-based recipe is the revolution of the mushroom! Well, the oyster mushroom to be exact because oyster mushrooms have a distinct shape, and texture that makes them a great substitute for meat!
Recipe
CUISINE
American
TOTAL TIME
25 min prep / 10 min cooking
SERVING
Serves 3 to 4
Ingredients
Around 2 cups of oyster mushrooms
Grapeseed oil (for frying)
Dry Mix:
1 cup spelt flour
1 teaspoon Lime Papaya Pepper
1 tablespoon onion powder
1 teaspoon sea salt
¼ teaspoon cayenne pepper, optional
Wet Batter:
1 cup spelt flour
1 teaspoon Lime Papaya Pepper
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon sea salt, or to taste
¾ cup spring water
Method
– Rinse the mushrooms well and gently squeeze the water out. Pull apart the mushrooms to the desired size for each “wing”. (Try to pull them apart from the stem, this helps them to look like drumettes).
– In a large bowl, whisk together the ingredients for the wet batter. Then add one cup of spelt flour to a separate bowl. Add Lime-Papaya Pepper, onion powder, and sea salt.
– Heat a cast iron skillet or frying pan, with grapeseed oil over medium to high heat. Make sure to pour enough oil in the pan to coat the mushrooms. Once the oil is hot, coat the mushroom in the wet batter, then dip it into the flour mixture. Dip it once more in the wet batter, then into the flour mixture (in short: wet > dry > wet > dry). Shake off any excess flour.
– Place mushrooms in the pan and fry for 2 to 4 minutes, or until golden brown and crispy.
– Carefully remove the mushrooms from the oil, then place them on a paper towel-lined plate.
– Sprinkle some more Lime-Papaya Pepper over the fried mushrooms and serve with Agave Hot Sauce.
Ingredients Quick Agave Hot Sauce recipe
1/3 cup raw agave syrup
1/3 cup grapeseed oil
1 teaspoon onion powder
½ teaspoon sea salt
Juice of one Key lime or regular lime (about 2 teaspoons)
½ to 1 habanero
Diced spring onions, for garnish
In a small mixing bowl whisk together the ingredients.
Optional
Use chickpea/garbanzo flour in place of spelt to make this gluten-free. You can also use a lemon pepper seasoning in place of the Lime-Papaya Pepper. Just make sure it contains real lemon, not citric acid and no additives!
Bon Appétit!
1/3 cup raw agave syrup
1/3 cup grapeseed oil
1 teaspoon onion powder
½ teaspoon sea salt
Juice of one Key lime or regular lime (about 2 teaspoons)
½ to 1 habanero
Diced spring onions, for garnish
In a small mixing bowl whisk together the ingredients.
Optional
Use chickpea/garbanzo flour in place of spelt to make this gluten-free. You can also use a lemon pepper seasoning in place of the Lime-Papaya Pepper. Just make sure it contains real lemon, not citric acid and no additives!
Bon Appétit!
