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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

“Buttermilk” Fried Mushroom Recipe

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This recipe for “Buttermilk” Fried Mushroom is from Yum!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
200ml cashew milk
100ml of vegan yoghurt (ideally cashew based, needs to be thick)
1.5tbsp of lemon juice
1tsp salt
500g oyster mushrooms
150g plain flour
¼ tsp of freshly ground black pepper
½ tsp cayenne pepper
½ tsp of smoked paprika
½ tsp of garlic powder
Directions:
Directions:
1. Combine the cashew milk, yoghurt, lemon juice and salt, whisk well to incorporate. Allow to rest for 5 minutes.
2.
Place the mushrooms in a bowl and cover with the buttermilk marinade. Allow to rest in the fridge for 2-3 hours.
3.
Place approximately 2cm of vegetable oil in a wide heavy-based pan and place over a medium heat. Test the oil is hot enough by placing a cube of bread in the oil, it should brown quickly.
4.
Combine the flour, black pepper, cayenne, paprika and garlic powder in a bowl and mix well.
5.
Remove the mushrooms from the fridge. Place each mushroom in the flour mixture and toss well until very well coated with oil. Repeat with all the remaining mushrooms. Place the mushrooms in one layer in the pan (this may need to be done in batches), be careful not to crowd the pan.
6.
Cook the mushrooms for approximately 8-10 minutes, using tongs to turn regularly. They should be golden brown on the outside. If the oil is getting too hot and starting to smoke decrease the temperature.
7.
Remove from the pan and place on clean kitchen paper to remove any excess oil.
8.
Serve immediately with a side of chips and ketchup. NOM.

 

 

 

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