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FRIED OYSTER MUSHROOM ( CHIK'N)
This is a brilliant recipe that mimics fried chicken perfectly. It is simple to make and full of crunch and flavor in every bite!
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Course
Main Course
Cuisine
American
Ingredients
1
PKG OYSTER MUSHROOMS
2
CUPS
ORGANIC FLOUR
1
BOTTLE OF PLAIN SPARKLING WATER
1
TBSP
GARLIC POWDER
1
TBSP
ONION POWDER
1
TBSP
PAPRIKA
1
TBSP
OLD BAY SEASONING
1/2
TSP
BLACK PEPPER
1
TBSP
POULTRY SEASONING
COOKING OIL FOR FRYING
YOUR CHOICE
Instructions
PLACE MUSHROOMS IN A BOWL AND SEASON WITH YOUR FAVORITE SEASONING IN ANOTHER BOWL OR PLASTIC BAG.
Dry Mix: ADD 1 CUP OF FLOUR AND THE SEASONING IN A BOWL.
Wet Mix: ADD 1 CUP FLOUR, AND THE SAME SEASONING, AND POUR SOME SPARKLING WATER INTO THE MIXTURE.
CONTINUE TO POUR IN THE SPARKLING WATER UNTIL THE BATTER IS THE CONSISTENCY OF PANCAKE BATTER.
ADD MUSHROOMS TO THE WET MIXTURE FIRST, THEN INTO THE DRY.
SHAKE OFF EXCESS BATTER BEFORE ADDING IT TO THE HOT OIL.
COOK UNTIL CRISPY AND BROWN.
DRAIN MUSHROOMS ON PAPER TOWEL TO REMOVE EXCESS OIL FROM THE MUSHROOMS.
Notes
I DON’T MEASURE MY SEASONING, SO DO WHAT YOU FEEL. QUOTING TABITHA BROWN, “ITS YOUR BUSINESS!” ENJOY!
Keyword
vegan
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