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Peach Chipotle Fried Mushroom Wrap
We are celebrating National Fried Chicken Day and I wanted to create something delicious that we vegans can rock with. This Peach Chipotle Fried Oyster Mushroom is straight fire with a sweet, smoky, spicy, savory, and crispy bite. I used spelt flour for this batter and added some extra heat to the wet batter by adding blended chipotle peppers in adobo sauce. Enjoy these nuggets alone or in a wrap with some fresh veggies and chipotle sauce!
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Shopping List
Ingredients
- 1 pound fresh oyster mushrooms
- paprika
- cumin
- granulated onion powder
- granulated garlic powder
Peach Chipotle Sauce
- 3 small ripe peaches
- 3 Tbsp rice wine vinegar
- 1/4 cup agave syrup
- 1/4 cup coconut oil OR vegan butter
- 1/4 cup chipotle peppers in adobo sauce
- 1 Tbsp minced garlic
- 2 tsp minced onion
- 1 tsp smoked paprika
- 1/2 tsp coriander
- 1/8 tsp cinnamon
- 2 tsp cumin
- to taste salt & pepper
Wet Batter
- 1 cup spelt flour
- 1/2 cup blended chipotle peppers in adobo sauce
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp granulated onion powder
- 2 tsp granulated garlic powder
- 1 + 3/4 cup plant milk (I prefer oat milk)
Dry Batter
- 2 + 1/2 cups spelt 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
- frying oil
- tortilla shells OR wraps of choice
- Chipotle Cashew Sauce (see other recipe) OR chipotle salsa cremosa can be purchased
- avocado
- red bell pepper
- lettuce
Directions
- Peel peaches
- Blend all Peach Chipotle Sauce ingredients together in a high speed blender. Set aside
- Pull apart oyster mushrooms and clean gently with a soft brush, if needed
- Combine all Wet Batter ingredients in a bowl. TIP: Blend the chipotle peppers in adobo sauce before adding it to the other ingredients
- Combine all Dry Batter ingredients in a separate bowl
- Heat frying oil to 370 degrees Fahrenheit
- Dip oyster mushrooms into Wet Batter then into Dry Batter in small batches
- Fry until golden crispy in small batches
- As soon as you remove the mushrooms from the oil, lightly season with paprika, cumin, onion powder, garlic powder, and salt & pepper to taste
- Toss the crispy mushrooms into the Peach Chipotle Sauce, if serving right away. You can also store these for later. just reheat them in an air fryer for best results
- Build your wrap using the Additional Ingredients or enjoy the saucy nuggets alone
Shopping List
Ingredients
- 1 pound fresh oyster mushrooms
- paprika
- cumin
- granulated onion powder
- granulated garlic powder
Peach Chipotle Sauce
- 3 small ripe peaches
- 3 Tbsp rice wine vinegar
- 1/4 cup agave syrup
- 1/4 cup coconut oil OR vegan butter
- 1/4 cup chipotle peppers in adobo sauce
- 1 Tbsp minced garlic
- 2 tsp minced onion
- 1 tsp smoked paprika
- 1/2 tsp coriander
- 1/8 tsp cinnamon
- 2 tsp cumin
- to taste salt & pepper
Wet Batter
- 1 cup spelt flour
- 1/2 cup blended chipotle peppers in adobo sauce
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp granulated onion powder
- 2 tsp granulated garlic powder
- 1 + 3/4 cup plant milk (I prefer oat milk)
Dry Batter
- 2 + 1/2 cups spelt 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
- frying oil
- tortilla shells OR wraps of choice
- Chipotle Cashew Sauce (see other recipe) OR chipotle salsa cremosa can be purchased
- avocado
- red bell pepper
- lettuce
Directions
- Peel peaches
- Blend all Peach Chipotle Sauce ingredients together in a high speed blender. Set aside
- Pull apart oyster mushrooms and clean gently with a soft brush, if needed
- Combine all Wet Batter ingredients in a bowl. TIP: Blend the chipotle peppers in adobo sauce before adding it to the other ingredients
- Combine all Dry Batter ingredients in a separate bowl
- Heat frying oil to 370 degrees Fahrenheit
- Dip oyster mushrooms into Wet Batter then into Dry Batter in small batches
- Fry until golden crispy in small batches
- As soon as you remove the mushrooms from the oil, lightly season with paprika, cumin, onion powder, garlic powder, and salt & pepper to taste
- Toss the crispy mushrooms into the Peach Chipotle Sauce, if serving right away. You can also store these for later. just reheat them in an air fryer for best results
- Build your wrap using the Additional Ingredients or enjoy the saucy nuggets alone
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