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Buffalo Oyster Mushrooms

A great vegan dish from Tamikka Reed.
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Ingredients

General Ingredients
oyster mushrooms
deep frying oil
Moore's Original Buffalo Wing Sauce
pickles

Batter Ingredients
3/4 cup unsweetened almond milk
1/2 cup unbleached flour
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
2 tsp smoked paprika
1/2 tsp HimalaSalt vegan chicken salt

Breading Ingredients
2 cups unbleached flour
2 Tbsp HimalaSalt vegan chicken salt
1 tsp smoked paprika
1 tsp celery seeds
1/2 tsp ground nutmeg
1/2 tsp ground cumin

Instructions

  1. In a large bowl, mix together all batter ingredients. Mix all breading ingredients in a separate bowl. 
  2. Take the oyster mushrooms and dredge them in the batter mixture. Let it sit for 15 minutes or until oil for deep frying is hot. 
  3. Heat oil on medium high heat in a cast iron dutch oven. 
  4. Once the oil is hot, take the oyster mushrooms from the batter mixture and toss in the breading mixture. 
  5. Place mushrooms in hot oil and cook until golden. 
  6. Once golden, remove mushrooms and place on a stainless steel pan to cool. 
  7. Use a large bowl to toss the mushrooms in Moore's Original Buffalo Wing Sauce until coated,
  8. Serve. (Sides of pickles and potato wedges are optional.)