Maple Sriracha Golden Oyster Mushrooms

Ingredients

• 0.5 cup pure maple syrup
• 1 tbsp cilantro (chopped, plus more for garnish if desired)
• 5 tbsp sriracha sauce (for the maple sriracha glaze)
• 3 tbsp unsalted butter (melted; use vegan butter if keeping the recipe vegan)
• 2 tbsp soy sauce or tamari (use tamari for a gluten-free option)
• 2 tsp garlic (minced)
• 2 tsp apple cider vinegar
• salt (to taste, for the glaze)
• 1 cup vegan mayonnaise (for the creamy sriracha sauce)
• 3 tbsp sriracha sauce (for the creamy sriracha sauce)
• 1 cup flour (for the wet batter)
• 1 tsp smoked paprika (for the wet batter)
• 1 tsp cumin (for the wet batter)
• 2 tsp granulated onion powder (for the wet batter)
• 2 tsp granulated garlic powder (for the wet batter)
• 1.75 cup plant milk (for the wet batter)
• 2.5 cup flour (for the dry batter)
• 0.25 cup cornstarch (for the dry batter)
• 2 tsp granulated onion powder (for the dry batter)
• 2 tsp granulated garlic powder (for the dry batter)
• 1 tsp cumin (for the dry batter)
• 2 tsp chili powder (for the dry batter)
• salt (to taste, for the dry batter)
• black pepper (to taste, for the dry batter)
• golden oyster mushrooms (estimated at about 1 lb; clean with a dry, soft brush if needed and separate into bite-sized pieces)
• green onion pancakes (optional, for serving; quantity not specified)
• fresh cilantro or chives (for garnish; quantity not specified)
• frying oil (for deep-frying; quantity depends on the size of the pot)

Steps

1. 1

   Prepare a deep, heavy pot or deep fryer with enough frying oil to safely submerge the mushroom pieces. Heat the oil to 325–375°F (165–190°C), checking the temperature with a thermometer.

2. 2

   Clean the oyster mushrooms with a dry, soft brush if needed. Tear or separate them into individual bite-sized pieces.

3. 3

   Add the maple syrup, chopped cilantro, sriracha, melted butter, soy sauce or tamari, minced garlic, apple cider vinegar, and salt to a small saucepan.

4. 4

   Heat the glaze over medium heat until it becomes bubbly. Remove the saucepan from the heat and let the glaze cool while you prepare and fry the mushrooms.

5. 5

   Stir or blend the vegan mayonnaise and sriracha together in a small bowl until smooth. Set the creamy sriracha sauce aside.

6. 6

   In a bowl, whisk together the flour, smoked paprika, cumin, granulated onion powder, granulated garlic powder, and plant milk until a smooth wet batter forms.

7. 7

   In a separate bowl, whisk together the flour, cornstarch, granulated onion powder, granulated garlic powder, cumin, chili powder, salt, and black pepper to make the dry batter.

8. 8

   Working in small batches, dip the mushroom pieces into the wet batter, turning them to coat completely. Transfer them to the dry batter and toss until thoroughly covered, with a craggy coating that will become crisp when fried.

9. 9

   Carefully lower the coated mushrooms into the hot oil in small batches, taking care not to overcrowd the pot or let the oil temperature drop too far. Fry until the coating is golden brown and crisp, turning as needed for even cooking.

10. 10

    Remove the fried mushrooms from the oil and allow excess oil to drain. Repeat with the remaining mushrooms, returning the oil to the target temperature between batches.

11. 11

    When ready to serve, warm the optional green onion pancakes according to their instructions.

12. 12

    Brush the cooled maple sriracha glaze over the fried mushrooms. Build each plate with a green onion pancake, glazed mushrooms, a drizzle of creamy sriracha sauce, and a sprinkle of cilantro or chives.

Notes

If the fried oyster mushrooms are not served immediately, reheat them in an air fryer to restore their crispness. The source describes the recipe as vegan, but lists unsalted butter; use vegan butter to make the glaze fully plant-based.

Nutrition per serving

• main
• appetizer
• vegan
• spicy
• sweet-savory
• fried
• crispy
• mushrooms