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Crispy Buffalo Mushroom Wrap
I have been growing mushrooms at home for some time now and I just harvested a HUGE flush of blue oyster mushrooms. If you can't get your hands on blue oyster mushrooms, any oyster mushroom will work for this recipe. I hope you enjoy! As always, if you have any questions about growing mushrooms at home, please reach out to us via email at turnipvegan@gmail.com
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Ingredients
- 12oz blue oyster mushrooms
- 1/2 tsp celery seeds
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 2 tsp onion powder
- 1 tsp paprika
‍
Wet Batter
- 1/4 cup buffalo sauce
- 1 Tbsp nutritional yeast
- 2 cups plant-based milk
- 1/2 cup spelt flour OR wheat flour
- 1/2 cup cornstarch
- 2 tsp onion powder
‍
Dry Batter
- 2 cups spelt flour OR wheat flour
- 1/4 cup cornstarch
- 1 tsp celery seeds
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 2 tsp onion powder
- 2 tsp paprika
- to taste salt
‍
Additional Ingredients
- cashew ranch OR ranch dressing of choice
- lettuce
- sweet potato fries
- sliced red bell pepper
- lavash flatbread OR tortilla wrap
‍
Directions
- If harvesting, cut mushrooms from grow block. Pull mushrooms apart. Clean with a soft brush, if needed. Add celery seed, thyme, parsley, rosemary, onion powder, and paprika to mushrooms and gently mix to coat
- In a bowl, combine ingredients for wet batter. In a separate bowl, combine ingredients for dry batter
- Dip mushrooms into the wet and then the dry batter. Set on a flat surface until ready to fry
- Prepare additional ingredients. Blend together cashew ranch ingredients, deep fry OR air fry sweet potato fries, wash and dry lettuce, and slice red bell peppers
- Deep fry the mushrooms at 370 degrees Fahrenheit until golden crispy. Toss mushrooms in buffalo sauce. Make them as saucy as you like!Â
- Build your wrap with lettuce, crispy buffalo mushrooms, sweet potato fries, red bell pepper, and ranch. Dip in buffalo sauce for more heat and flavor!Â
Shopping ListÂ
Ingredients
- 12oz blue oyster mushrooms
- 1/2 tsp celery seeds
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 2 tsp onion powder
- 1 tsp paprika
‍
Wet Batter
- 1/4 cup buffalo sauce
- 1 Tbsp nutritional yeast
- 2 cups plant-based milk
- 1/2 cup spelt flour OR wheat flour
- 1/2 cup cornstarch
- 2 tsp onion powder
‍
Dry Batter
- 2 cups spelt flour OR wheat flour
- 1/4 cup cornstarch
- 1 tsp celery seeds
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 2 tsp onion powder
- 2 tsp paprika
- to taste salt
‍
Additional Ingredients
- cashew ranch OR ranch dressing of choice
- lettuce
- sweet potato fries
- sliced red bell pepper
- lavash flatbread OR tortilla wrap
‍
Directions
- If harvesting, cut mushrooms from grow block. Pull mushrooms apart. Clean with a soft brush, if needed. Add celery seed, thyme, parsley, rosemary, onion powder, and paprika to mushrooms and gently mix to coat
- In a bowl, combine ingredients for wet batter. In a separate bowl, combine ingredients for dry batter
- Dip mushrooms into the wet and then the dry batter. Set on a flat surface until ready to fry
- Prepare additional ingredients. Blend together cashew ranch ingredients, deep fry OR air fry sweet potato fries, wash and dry lettuce, and slice red bell peppers
- Deep fry the mushrooms at 370 degrees Fahrenheit until golden crispy. Toss mushrooms in buffalo sauce. Make them as saucy as you like!Â
- Build your wrap with lettuce, crispy buffalo mushrooms, sweet potato fries, red bell pepper, and ranch. Dip in buffalo sauce for more heat and flavor!Â
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