Juicy on the inside, crispy on the outside and covered in delicious vegan buffalo sauce.
Course Appetizer, Main Course
Author Two Market Girls
vegetable oil for deep frying
128g(1 cup) all-purpose flour
315mL(1 1/3) cup vegetable stock
60g(1/4 cup) vegan yogurt
192g(1 1/2) cups all-purpose flour
pinchsalt & pepper
Tear mushroom bundles into desired sizes.
To a bowl combine the batter ingredients and mix until smooth. Toss in the oyster mushroom bunches and set aside to marinade.
To another bowl combine dredge ingredients. Set aside.
One by one, remove oyster mushroom bundles from batter and into the dredge and coat. Place the coated mushrooms on a wire rack to the side and repeat until all the mushrooms are coated.
Heat a deep cast iron pot with 1-2 inches of high-heat oil (like vegetable oil) to 350F. You want at least 1-2 inches of space between the oil and the top of the pot to avoid a grease fire.
One by one carefully place mushrooms in the hot oil and fry until golden brown and crispy. Fry 3-5 at a time, depending on the size of your pot. Do not overcrowd the oil. Once golden remove from oil and place on a wire cooling rack. Repeat until all mushrooms are fried. Turn off stove and set oil aside to cool.
Preheat oven to 350F.
Add mushrooms to a large bowl and pour over buffalo sauce. Toss fried mushrooms in the sauce. Spread on a lined baking sheet and bake for 10 minutes.
Serve with your choice of dipping sauce and fresh veggies.