Maple Sriracha Golden Oyster Mushrooms

Are you looking for something spicy, sweet, savory, and crunchy? This recipe provides all that and more! I paired these delicious maple sriracha golden oyster mushrooms with green onion pancakes, and a masterpiece was born. Enjoy!

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Maple Sriracha Glaze

1/2 cup pure maple syrup
1 Tbsp chopped cilantro
5 Tbsp sriracha sauce
3 Tbsp unsalted butter, melted
2 Tbsp soy sauce OR tamari
2 tsp minced garlic
2 tsp apple cider vinegar
to taste salt

‍

Creamy Sriracha Sauce

1 cup vegan mayonnaise
3 Tbsp sriracha sauce

‍

Wet Batter

1 cup flour
1 tsp smoked paprika
1 tsp cumin
2 tsp granulated onion powder
2 tsp granulated garlic powder
1 + 3/4 cup plant milk

‍

Dry Batter

2 + 1/2 cups flour
1/4 cup cornstarch
2 tsp granulated onion powder
2 tsp granulated garlic powder
1 tsp cumin
2 tsp chili powder
to taste salt & pepper

‍

Additional Ingredients

oyster mushrooms
green onion pancakes, optional
fresh cilantro OR chives to garnish
frying oil

‍

Directions

Preheat frying oil 325-375 degrees Fahrenheit
Clean mushrooms with a dry, soft brush (if needed) and separate into single "bites"
Combine all Maple Sriracha Glaze ingredients in a small saucepan. Heat until bubbly, then remove from heat and allow to cool while you complete remaining steps
Blend or stir together ingredients for Creamy Sriracha Sauce and set aside
Combine all Wet Batter ingredients in a bowl
Combine all Dry Batter ingredients in a separate bowl
Dip oyster mushrooms into Wet Batter then into Dry Batter in small batches
Fry mushrooms until golden crispy in small batches
When ready to serve, warm green onion pancakes (optional), brush Maple Sriracha Glaze on the fried oyster mushrooms, and build your plate with a pancake, glazed mushrooms, a drizzle of Creamy Sriracha, and a sprinkle of garnish.

‍

TIP: If not serving right away, the fried oyster mushrooms can be reheated in an air-fryer

‍

Enjoy!

Shopping List

Maple Sriracha Glaze

1/2 cup pure maple syrup
1 Tbsp chopped cilantro
5 Tbsp sriracha sauce
3 Tbsp unsalted butter, melted
2 Tbsp soy sauce OR tamari
2 tsp minced garlic
2 tsp apple cider vinegar
to taste salt

‍

Creamy Sriracha Sauce

1 cup vegan mayonnaise
3 Tbsp sriracha sauce

‍

Wet Batter

1 cup flour
1 tsp smoked paprika
1 tsp cumin
2 tsp granulated onion powder
2 tsp granulated garlic powder
1 + 3/4 cup plant milk

‍

Dry Batter

2 + 1/2 cups flour
1/4 cup cornstarch
2 tsp granulated onion powder
2 tsp granulated garlic powder
1 tsp cumin
2 tsp chili powder
to taste salt & pepper

‍

Additional Ingredients

oyster mushrooms
green onion pancakes, optional
fresh cilantro OR chives to garnish
frying oil

‍

Directions

Preheat frying oil 325-375 degrees Fahrenheit
Clean mushrooms with a dry, soft brush (if needed) and separate into single "bites"
Combine all Maple Sriracha Glaze ingredients in a small saucepan. Heat until bubbly, then remove from heat and allow to cool while you complete remaining steps
Blend or stir together ingredients for Creamy Sriracha Sauce and set aside
Combine all Wet Batter ingredients in a bowl
Combine all Dry Batter ingredients in a separate bowl
Dip oyster mushrooms into Wet Batter then into Dry Batter in small batches
Fry mushrooms until golden crispy in small batches
When ready to serve, warm green onion pancakes (optional), brush Maple Sriracha Glaze on the fried oyster mushrooms, and build your plate with a pancake, glazed mushrooms, a drizzle of Creamy Sriracha, and a sprinkle of garnish.

‍

TIP: If not serving right away, the fried oyster mushrooms can be reheated in an air-fryer

‍

Enjoy!

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