sriracha mayo1/2 cup vegan mayo + 1-2 tbsp sriracha
3-4cupsvegetable oilfor frying
3/4cupall purpose flour
1cupStadium Island Peach Cider
1tspsalt + pepper
2cupsall purpose flour
1tspsalt + pepper
1tbspold bay seasoningchicken seasoning
2cupspurple cabbagethinly sliced
To prepare your portobello mushrooms remove the stems and set aside.
Thinly slice your cabbage and place in a large bowl.
Thinly julienne your peaches and add to your cabbage and toss.
Thinly slice your jalapeno pepper, removing half of its seeds, then add your slices to your coleslaw.
Finally thinly slice two pickles, add to your coleslaw along with your pickle juice. Toss until all coated. Set that aside.
To make your sriracha mayo combine your mayo with sriracha. Pro tip: Make extra of this and keep it in your fridge in a squeeze bottle for use on EVERYTHING. Set your mayo aside.
Prepare your batter by combining your flour, Stadium Island Peach Cider, salt + pepper, garlic powder, smoked paprika, onion powder and grainy mustard. Mix this with a whisk until a smooth batter is formed.
Prepare your breading in a shallow dish by combining your flour, salt + pepper, garlic powder, onion powder, old bay seasoning, smoked paprika, cumin, cinnamon, all spice and thyme. Mix well until all the spices are evenly distributed throughout the flour.
Heat about 3-4 cups of vegetable oil in a pot. It should be about 2 inches of vegetable oil in the pot. You want to heat your oil until it reaches 350F. Pro tip: Get a thermometer! This will make deep frying without a fryer so much easier.
Once your oil is heated cover your mushroom in batter (using one hand), then transfer to the breading and coat using your clean hand.
We are then going to double batter by repeating step 10 on the same mushroom.
Carefully place your double battered mushroom in your heated oil and fry on either side until golden brown.
Once cooked place on a wire rack to drain excess oil and repeat steps for each portobello mushroom.
Time to construct! Spread sriracha mayo on your bun, add your portobello patty and top with lots of coleslaw!