Impressed by New Orleans avenue meals, this Cajun fried chicken-style sandwich from the One Pot cookbook is full of tangy, saucy, spiced flavors. It’s also possible to benefit from the mushrooms as an appetizer dipped into the salty, creamy tartar sauce with drizzles of recent lemon.
What you want:
For the Cajun Beer-Battered Oyster Mushrooms:
1¼ cup flour
½ teaspoon baking powder
2 teaspoons candy paprika
½ teaspoon cayenne pepper
1 teaspoon floor white pepper
1 teaspoon floor cumin
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon garlic powder
2 teaspoons salt, plus additional to serve
¼ cup cornstarch
3½ cups oyster mushrooms, torn into bite-sized items
Sunflower oil, for frying
1⅓ cups chilly lager (or soda water)
Lemon wedges, to serve
For the tartar sauce:
½ cup vegan mayonnaise
2 tablespoons capers, finely chopped
1 garlic clove, minced
¼ teaspoon black pepper
¼ cup flat-leaf parsley
For the sandwich:
2 parts of Cajun Beer-Battered Oyster Mushrooms
2 servings tartar sauce
2 vegan brioche burger buns, sliced in half
2 dill pickles, sliced
2 tablespoons sriracha
⅓ cup shredded lettuce
What you do:
- For the tartar sauce, in a medium bowl, combine all substances and put aside.
- For the Cajun Beer-Battered Oyster Mushrooms, in a big bowl, combine flour, baking powder, paprika, cayenne, pepper, cumin, oregano, thyme, garlic, and salt. In a separate bowl, add cornstarch. In a 3rd bowl, place mushrooms.
- In a deep frying pan over excessive warmth, add 1 inch of oil. Warmth till it reaches 350 levels. Into seasoned flour combination, whisk lager till clean. Working rapidly, take a bit of oyster mushroom and dip in cornstarch, shake off any extra, then dip in beer combination earlier than rigorously including to scorching oil. Prepare dinner 3 to 4 minutes, or till golden and crispy. Take away and place on a wire rack to chill. Repeat with remaining mushrooms. Sprinkle with salt and squeeze a lemon over high.
- To construct sandwich, unfold tartar sauce on backside half of brioche bun. Pile on mushrooms, then high with pickles, sriracha, and lettuce. Serve instantly.
For extra plant-based recipes like this, learn:
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