This recipe comes from “The Artful Vegan” cookbook, inspired by the chefs at the Millennium Restaurant in San Francisco. It’s quickly become a favorite. I’ve also used this same cornmeal crust on tofu and served it as “fish-taco style tofu” and it comes out delicious! Try it with cauliflower too.
1/2 cup cornmeal
1/2 cup brown rice flour (Bob’s Red Mill is fantastic)
1/4 cup black sesame seeds
1 1/2 tsp paprika
1/2 tsp cayenne pepper
1 1/2 tsp salt
About 16 oyster mushrooms ( I just buy a few big bunches)
1 cup soy, almond or coconut milk
Canola oil for frying
For vegan tartar sauce:
3-4 Tbsp vegan mayonaise
3-4 Tbsp dill pickle relish
1 tsp yellow or dijon mustard
Mix together in a small bowl. Add more relish or mustard to taste.
Mix all of the dry ingredients in a bowl and stir well. In a separate bowl add the “milk”.
Heat a heavy bottomed pan (cast iron works well) with canola oil until simmering but not smoking.
Chop the “stump” part off of the mushroom bunches dredge each mushroom in the milk and then in the flour mixture. Coat well and fry in batches of 6-8 mushrooms for about 1 1/2 minutes or until slightly browned and crispy. Flip mushrooms about 1/2 way through to evenly crisp.
Add more oil to pan as needed.
Drain mushrooms well on paper towels.
Serve with a side of vegan tartar sauce for dipping.