Mon, 22 July 2024
Ingredients :
For the Oyster Mushroom:
- 450 grams oyster mushrooms, cut into pieces
- 100g plain flour
- 200ml plant-based milk
-juice of half a lemon
- 100 grams panko breadcrumbs
-1tsp garlic powder
- 1tsp onion powder
-Salt and pepper
- Oil for frying
For the Korean Sauce:
- 3tbsp gouchugang
- 2tbsp soy sauce
- 2tbsp maple syrup
-1tbsp rice vinegar
- 2 cloves garlic, chopped
- grated ginger
To serve:
-burger buns or wraps
-vegan mayo
-dressed salad
-tomato
Method:
- In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, salt and black pepper to create a batter.
- Dip each oyster mushroom piece into the batter, ensuring it is well-coated, then roll it in the panko breadcrumbs until thoroughly coated.
- Heat the oil in a deep pan or fryer to 175°C (350°F).
- Fry the coated mushrooms in batches until golden brown and crispy, about 3-4 minutes per batch.
- In a small saucepan, combine the gochujang, soy sauce, maple syrup, rice vinegar, garlic, and grated ginger.
- Cook over medium heat, stirring frequently, until the sauce is well combined and heated through, about 3-4 minutes.
- Toss the fried oyster mushrooms in the Korean sauce until well coated.
- Serve up on the buns or wraps as desired.
