What the heck is a fried oyster mushroom slider? I asked myself that same question. After watching this episode of #LunchBreakLIVE my head exploded by the sheer deliciousness of this incredible recipe. The #PlantbasedG, Chef Marlon Rison, showed us how it is done and the end result is sure to make your mouth water. Check it out…
Marlon Rison, PlantbasedG, transitioned to a vegan lifestyle during the summer of 2017 in an effort to improve his health, but he quickly grew to appreciate the compassion for animals. After losing over 150 lbs, and equipped with an open mind, he was led to seek out like-minded people at live events and through social media. His world changed as a result.
Through these interactions, opportunities arose that include speaking engagements, in-person cooking, and live streaming, special focus interviews, and even recognition from VegNews Magazine as one of the “Black Vegans” you need to follow on Instagram.
Marlon’s most recent venture is the compilation of his first cookbook—Quarantine 15. A collection of 15 (plus one bonus) curated vegan recipes to comfort the soul and nourish the body. Throughout the COVID-19 pandemic, the cookbook will be available for download on Shopify. Also available are some cool swag, including t-shirts and caps.
Marlon’s greatest passion is to be a change agent, providing a living breathing example of what can be done if you treat yourself like you love yourself—beginning with what you feed your body.
Marlon has been a guest Chef a few times on #LunchBreakLIVE and he never disappoints. His recipes are downright delicious, always filled with a boast of flavor, never boring, and always unique. Let’s check out this incredible fried oyster mushroom slider he made for us today.
Fried Oyster Mushroom Sliders
- 1 pound oyster mushrooms
- 1/8 cup of BBQ sauce
- 2 tbsp of ground flax
- 1 cup all-purpose flour
- ¼ cup tapioca flour
- 1 tsp fine sea salt plus more for sprinkling
- 1 tbsp Cajun seasoning
- 1 tbsp white pepper
- 1 tbsp garlic salt
- 1 tbsp smoked paprika
- Oil avocado, safflower, grapeseed, or walnut for frying
- 1 tomato
- 1 chopped onion
- 1 cup of lettuce or kale
- Pickle slices
- Beet slices
- Avocado Oil Vegan Mayo
- Ciabatta Rolls
- Cut mushrooms into desired pieces or leave as is. Since this is a slider decide if you like it enclosed or hanging off the bun. I think you know what I like!
- Pour BBQ sauce in a medium bowl and add mushrooms. Make sure shrooms are drenched in it. Cover and place in fridge for 20 minutes.
- Prep flax for dipping. Mix 2 tbsp of ground flax with 6 tbsp of water in a medium size bowl. Stir well and set aside.
- Pour up about 1/2 inch of oil in a deep skillet or fryer. Bring temp to 350 F to 375F over high heat. This is typically medium to medium high on most stove tops.
- Combine flour and seasonings in a large bowl or large re-sealable bag. Mix well.
- Remove shrooms from fridge. Lift out of the BBQ marinade and dip in the flax. Then toss gently in the flour mixture and coat thoroughly. Shake off any excess flour.
- Add mushrooms to oil forming a single layer. If the mushrooms are too crowded they won’t cook evenly and end up soggy. Allow enough room for them to cook and get crispy…the way we like it.
- Cook mushrooms until they turn golden brown and are tender throughout. This can take 3-5 minutes. Keep an eye on them and flip when needed.
- Once shrooms are cooked thoroughly place on paper towel (on a plate or drying tray).
- Repeat process for remaining mushrooms. Sprinkle additional salt and seasoning as desired.
- Toast ciabatta bread in the oven or air fryer for 3-5 minutes. Remove and add toppings/spread and the fried shroom.
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl