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Nashville Hot Snow Oyster Mushroom
One of the first vegan mushroom dishes I enjoyed was a Nashville Hot Mushroom at a restaurant in San Diego, CA. Prior to this, believe it or not, I wasn't too fond of mushrooms. I know... you would never guess! This recipe is made with my favorite fry batter. The secret is the potato starch. Hope you enjoy this if you have an opportunity to. Feel free to use any mushroom you prefer. I just happened to have some snow oyster mushrooms ready to harvest
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Shopping List
Ingredients
- snow oyster OR other oyster mushrooms
- frying oil
Cabbage Slaw
- 2 cups shredded cabbage
- 1-2 Tbsp vegan mayonnaise
- 2-3 Tbsp pickle juice
- to taste salt & pepper
Wet Batter
- 1 cup flour
- 1/2-1 tsp cayenne pepper
- 2 tsp paprika
- 2 tsp minced garlic
- 2 tsp minced onion
- 1 & 1/4 cups unsweetened, unflavored plant-based milk
Dry Batter
- 1.5 cups flour
- 1 cup potato starch
- 2 tsp minced garlic
- 2 tsp minced onion
- 2 tsp chili powder
- to taste salt & pepper
Nashville Hot Sauce
- 1/2 cup melted vegan butter
- 2 Tbsp maple syrup
- 2 tsp minced garlic
- 1 tsp apple cider vinegar
- 1-2 Tbsp cayenne pepper
Additional Ingredients
- bread
- dill pickle slices
Directions
- Heat frying oil to 370 degrees Fahrenheit.
- Harvest (if grown at home), clean (with a dry brush), and prep mushrooms (cut off any remaining substrate). Pull apart mushrooms to obtain the size you are looking for
- In a bowl, combine all Wet Batter ingredients. In a separate bowl, combine all Dry Batter ingredients
- In a bowl, combine all Cabbage Slaw ingredients
- In a bowl or large cup, combine all Nashville Hot Sauce ingredients
- Coat the mushrooms with Dry Batter then Wet Batter. Fry until golden crispy. *You can air fry these, but you will likely need to spray with a little bit of oil to get the same crispiness*
- Coat the crispy mushrooms with Nashville Hot Sauce. Set each mushroom on top of bread, served with Cabbage Slaw and dill pickle slices.
Enjoy!
Shopping List
Ingredients
- snow oyster OR other oyster mushrooms
- frying oil
Cabbage Slaw
- 2 cups shredded cabbage
- 1-2 Tbsp vegan mayonnaise
- 2-3 Tbsp pickle juice
- to taste salt & pepper
Wet Batter
- 1 cup flour
- 1/2-1 tsp cayenne pepper
- 2 tsp paprika
- 2 tsp minced garlic
- 2 tsp minced onion
- 1 & 1/4 cups unsweetened, unflavored plant-based milk
Dry Batter
- 1.5 cups flour
- 1 cup potato starch
- 2 tsp minced garlic
- 2 tsp minced onion
- 2 tsp chili powder
- to taste salt & pepper
Nashville Hot Sauce
- 1/2 cup melted vegan butter
- 2 Tbsp maple syrup
- 2 tsp minced garlic
- 1 tsp apple cider vinegar
- 1-2 Tbsp cayenne pepper
Additional Ingredients
- bread
- dill pickle slices
Directions
- Heat frying oil to 370 degrees Fahrenheit.
- Harvest (if grown at home), clean (with a dry brush), and prep mushrooms (cut off any remaining substrate). Pull apart mushrooms to obtain the size you are looking for
- In a bowl, combine all Wet Batter ingredients. In a separate bowl, combine all Dry Batter ingredients
- In a bowl, combine all Cabbage Slaw ingredients
- In a bowl or large cup, combine all Nashville Hot Sauce ingredients
- Coat the mushrooms with Dry Batter then Wet Batter. Fry until golden crispy. *You can air fry these, but you will likely need to spray with a little bit of oil to get the same crispiness*
- Coat the crispy mushrooms with Nashville Hot Sauce. Set each mushroom on top of bread, served with Cabbage Slaw and dill pickle slices.
Enjoy!
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