INGREDIENTS:
- 1 lb of oyster mushrooms
- 14 tbsp all purpose flour (divided into 10 tbsp & 4 tbsp)
- 1 tsp salt
- 1/8 tsp black pepper
- 3 & 1/2 cups cornflakes
- 1 tbsp nutritional yeast
- 1 tbsp parsley
- 1 tsp garlic powder, divided
- 1/2 tsp thyme
- 1/2 tsp cayenne powder
- 3/4 cup of water
Sweet & Hot Sauce
- 6 tbsp vegan butter
- 4 tbsp maple syrup
- 1 tsp garlic powder
- 1/2 tsp chilli powder
- 1/2 tsp paprika powder
- 1/2 tsp salt
- 1/4 tsp cayenne
METHOD:
- Pre-heat the oven to 425°F & wash mushrooms by wiping gently with a damp cloth or paper towel.
- Prepare your batter by whisking together 10 tbsp of flour with 1/2 tsp salt, 1/2 tsp garlic powder, 1/8 tsp black pepper, 1/2 tsp thyme, and 3/4 cup of water. Set aside.
- Add the cornflakes to a bowl & crush them well. I use the back of a measuring cup. Add in the remaining 4 tbsp flour, 1 tbsp nutritional yeast, 1 tbsp parsley, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp cayenne powder. Stir well to combine.
- Dip each oyster mushroom into the wet batter, then the dry. I like to use 2 forks to turn & coat each of them well in the wet batter. Then I drop them in the dry mix & use a spoon & tongs to sprinkle crumbs evenly & toss to coat while keeping hands clean. Transfer them onto a baking tray lined with parchment paper. Repeat until all mushrooms are done.
- Lightly brush with olive oil or spray the coated mushrooms with cooking spray, then bake them for 20 minutes. Flip them over, brush or spray the other side & bake them for another 10 minutes.
- While the mushrooms are cooking, add all of the sauce ingredients to a saucepan & cook on low flame for 1-3 minutes until the butter is melted & begins to bubble.
- Add the cooked mushrooms to a bowl, pour the sauce over them & mix well. Serve them hot with your favorite sides. Enjoy!
Vegan Yoga Momma 