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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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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