Crispy Jalapeño Pistachio Crusted Oyster Mushrooms
Ingredients
- dry mix:
- 3 oz jalapeño seasoned pistachios*
- 2–3 cups panko bread crumbs (depending on the size of your mushrooms, use gluten-free if needed)
- wet mix:
- 1 cup all-purpose flour (or oat flour)
- 3/4 cup aquafaba**
- 3/4 cup unsweetened oat or cashew milk
- 2 tbsp cornstarch
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika or smoked paprika (optional)
- 1/2 tsp pepper
- 1 tsp sea salt
- 5 large king oyster mushrooms (or as many as you’d like)***
- oil for cooking
Preparation
For the dry mix, process the jalapeño pistachios* using a small food processor or blender until they’re crumbly and not too finely chopped, then mix them with the bread crumbs in a large bowl or deep plate
Sift the flour and cornstarch into a bowl for the wet mix and then mix with the remaining ingredients using a whisk or fork (or use a blender)
Cut the oyster mushrooms into 1/2 inch discs, then dip each one of them into the wet mix (until fully coated) and then the dry mix and set aside
Continue until there are no mushrooms left
Pour high heat resistant oil into a large pan (you don’t have to fill the pan, but make sure you’re using enough to make the mushrooms as crispy as possible) and set it to high
Once the oil is hot, add the coated mushroom discs to the pan using kitchen tongs (for safety) and fry them for about 2 minutes on each side (use the tongs to flip them), they should be crispy and golden brown
Increase the cooking time by 1-2 min if need be
Use a kitchen or paper towel to remove excess oil, then serve immediately with your favorite dips or sauces and enjoy!
