Chik'n Fried Oyster Mushrooms

A recipe filler post

I haven’t had much time to really sit down and write lately, but here is a recipe for chik’n fried oyster mushrooms.

Ingredients:

1 package oyster mushrooms
2 cups plant milk, I use oat milk
2 cups gluten free all purpose flour
2tbsp garlic powder + some
2tbsp onion powder + some
1tsp chipotle chili powder + some
1/2 lemon
Salt, pepper to taste
Neutral oil such as sunflower oil

How to:

In a large glass container - I used an 8x8 baking dish, add milk and squeeze out half a lemon’s worth of juice into it, along with garlic, onion, and chipotle chili powder, to create “buttermilk.” Add oyster mushrooms, and allow to soak for half an hour, or until you remember they’re in there. In the mean time, combine flour, garlic powder, onion powder, chili powder, salt, and pepper to taste, as well as any other seasonings you feel are appropriate, I’m not the boss of you. Once mushrooms have soaked, throw them into flour and dredge well. It is possible to double-dredge by coating in buttermilk, then again into flour, for a more craggy-crisp. You can leave them in the flour while the oil heats up.

In a large cast iron pan, or dutch oven, or whatever frying vessel you usually use, add neutral oil, and heat on high-medium, not medium-high, until some flour sprinkled in bubbles immediately. Add mushrooms, then fry until golden and crisp on the outside.

That’s it.

If you’re curious about the okra - preheat a cast iron pan with a light spray of oil and just slice some fingers of okra, then throw them into the screaming hot pan, they will crisp up, without that slimy situation that sometimes happens with okra.