Recipe
There are few things that don’t work deep-fried, slathered in buffalo sauce, and dunked in a vegan blue cheese dip. But these mushrooms are especially delightful, perfectly bite-sized and tender in the middle!
You will need
Serves 2
- 300 grams button mushrooms
- 100 ml oat milk
- 100 ml coconut cream
- 1/2 lemon, juice only
- 500 ml veg oil for frying
For the spice polenta crust:
- 400 grams polenta
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon white pepper
- 1 teaspoon salt
For the sauce:
- 200 grams margarine
- 3 teaspoons smoked paprika
- 3 tablespoons apple cider vinegar
- 150ml vinegar-based hot sauce
For the dipping sauce:
- 2 tablespoons plant-based yoghurt
- 2 scoops plant-based blue cheese
Recipe: Simon Toohey
Directions
15 mins to prep
10 mins to cook
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Step 1
Mix the oat milk, coconut cream and lemon juice until combined. Add in the mushrooms and stir in the mixture to coat.
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Step 2
In a separate bowl, combine all ingredients for the polenta crust before adding in your mushrooms, tossing thoroughly until well coated.
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Step 3
In a pan, add the oil and heat to 180°C.
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Step 4
Add in your mushrooms to fry until golden brown. This should take approximately 3 minutes per batch. (Don’t overcrowd the pan, or the mushrooms will make the oil temp drop too low! ~4-5 at a time.)
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Step 5
Remove the mushrooms from the oil and set aside on paper towel, to allow the oil to drain.
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Step 6
For the sauce, mix together all ingredients in a fry pan on low heat, stirring to combine.
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Step 7
For the dipping sauce, mix together the yoghurt and cheese in a ramekin to serve alongside mushrooms.
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Step 8
Serve the mushrooms in a bowl, drizzling over the sauce to taste. You can plate up with fresh lettuce leaves for a fun serving option too!
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Recipe: Simon Toohey
