Vegan Chick’n Fried Mushroom

Ingredients

• Vegetable Oil
• 4 Portobello Mushrooms
• 150 g Panko Breadcrumbs
• 1 Tbsp Cajun
• 1 Tbsp Cumin
• 1 Tbsp Salt
• 1 Tbsp Black Pepper
• 110 g Flour
• 220 g Water
• 2 Tbsp Cornstarch
• 1 Tbsp Garlic Salt/Powder
• 1 Tbsp Sirarcha
• OPTIONAL: Garlic Vegan Mayo (for dipping)

Instructions

1. 1

   --- Method ---

2. 2

   Pour a good amount of oil into pot and let it heat up on low whilst you’re prepping your mushrooms.

3. 3

   Peel and cut strips on the mushroom

4. 4

   In a ziplock bag add your panko breadcrumbs, Cajun, cumin, salt and pepper - shake it up until we’ll distributed!

5. 5

   In a bowl you’re going to create your “egg” mixing in your flour, water, corn starch, garlic salt/powder and Sirarcha until well combined.

6. 6

   Coat your mushrooms in the wet batter and transfer 5/6 slices into the bag of panko crumbs giving the ziplock bag a good shake to coat in a generous amount of panko breadcrumbs.

7. 7

   At this point your oil should be heated, to double check dip in a chopstick into the oil and if it starts bubbling the oil is ready. Drop in 4-5 breaded mushroom slices and let them fry for 3-4 minutes until brown.

8. 8

   OPTIONAL: A vegan garlic Mayo would work well as a dipping sauce!