Crispy Jalapeño Pistachio Crusted Oyster Mushrooms

 

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon print icon squares icon

Crispy Jalapeño Pistachio Crusted Oyster Mushrooms


Description

Crispy and tender mushrooms with a breaded pistachio crust. These are great as an appetizer, party snack or a side served with a salad, beans or potatoes.


Scale

Ingredients

Dry Mix:

  • 3 oz Jalapeño Seasoned Pistachios*
  • 23 cups Panko bread crumbs (depending on the size of your mushrooms, use gluten-free if needed)

Wet Mix:

  • 1 cup all-purpose flour (or oat flour)
  • 3/4 cup aquafaba**
  • 3/4 cup unsweetened oat or cashew milk
  • 2 tbsp cornstarch
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp paprika or smoked paprika (optional)
  • 1/2 tsp pepper
  • 1 tsp sea salt

Other Ingredients:

  • 5 large Oyster mushrooms (or as many as you’d like)***
  • Oil for cooking

To Serve:

  • Your favorite dips or sauce like vegan mayo, maple mustard or BBQ sauce.

Instructions

  1. For the dry mix, process the Jalapeño Pistachios* using a small food processor or blender until they’re crumbly and not too finely chopped, then mix them with the bread crumbs in a large bowl or deep plate.
  2. Sift the flour and cornstarch into a bowl for the wet mix and then mix with the remaining ingredients using a whisk or fork (or use a blender).
  3. Cut the Oyster mushrooms into 1/2 inch discs, then dip each one of them into the wet mix (until fully coated) and then the dry mix and set aside. Continue until there are no mushrooms left.
  4. Pour high heat resistant oil into a large pan (you don’t have to fill the pan, but make sure you’re using enough to make the mushrooms as crispy as possible) and set it to high. Once the oil is hot, add the coated mushroom discs to the pan using kitchen tongs (for safety) and fry them for about 2 minutes on each side (use the tongs to flip them), They should be crispy and golden brown. Increase the cooking time by 1-2 min if need be.
  5. Use a kitchen or paper towel to remove excess oil, then serve immediately with your favorite dips or sauces and enjoy!

Notes

*I used pre-seasoned Jalapeño Pistachios from Setton Farms, but you can also you unseasoned pistachios and fresh jalapeños instead.

**Aquafaba is the liquid from a can of chickpeas. It’s often used as a substitute for eggs or even whipped cream. If you don’t have it at hand, simply omit. Whenever I use it, I just set the chickpeas aide for a savory meal the same or next day, but you can also find powdered aquafaba.

***Oyster mushrooms are really perfect for this recipe because of their texture. I haven’t tried it with other mushrooms, but sliced portobello or other mushrooms would probably work as well!

 

 

Comments

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Recipes & Articles

Vegan Thai Curry Coconut Udon Noodle Soup

  Thai Curry Coconut Udon Noodle Soup (made with Annie...

Pizza Supreme Casserole from Sarah Nevins’ Effortless Vegan Cookbook

  This Pizza Supreme Casserole recipe is an exclusive from...

Easy Banana Oatmeal

  This dish is one of those tried-and-true classics that...

Follow our Instagram