Ⓥ Enoki Mushrooms

INGREDIENTS:

• 2 bunches of Enoki mushrooms
• 1/2 cup of tapioca or corn starch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp white pepper
• 4 tbsp canola or other neutral oil, divided
• Optional: agave syrup & Frank’s hot sauce

METHOD:

• Remove mushrooms from their packaging. Cut off each mushroom about 1 inch from the dirt & discard the dirt.
• Wipe any remaining dirt with a damp paper towel but do not get them wet. Carefully separate each of the mushrooms into about 4 smaller bunches. Don’t worry if they fall apart more.
• Add oil to a large pot (I like to do 2 tbsp at a time) & heat over medium-high heat. Prepare your dry ingredients in a shallow dish & coat each bunch of mushrooms evenly. I like to press them flat so they get really crispy. Shake off any excess batter & fry each bunch for about 2 minutes on each side. Work in batches so you don’t overcrowd the pot.
• Once both sides are golden, lay them on paper towels. I like to drizzle with agave nectar & Frank’s hot sauce. Eat with your favorite vegetables or make a sandwich. Enjoy.