Vegan Mango Habanero Mushrooms
Traditionally made with chicken, this Caribbean dish from Chef Lloyd Rose's cookbook is made plant-based with crispy mushrooms that are the perfect addition to the flavorful combination of sweet mango and hot pepper, creating the most amazing textures and juicy flavors.
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Servings: 2 servings
Ingredients
Mango Habanero Sauce
- 1½ tablespoon vegan butter
- ¾ cup mango nectar - (preferably) or mango juice
- 2 teaspoons habanero hot sauce - (less or more depending on your spice tolerance)
- 2 tablespoons brown sugar
- ½ tablespoon white vinegar
- 1 pinch salt
Dry Batter
- 1½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1½ teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
Wet Batter
- ⅓ cup from the dry batter mix
- 12 ounces lemon sparkling water - canned and unsweetened (lemon flavored if possible)
- 10 ounces oyster mushrooms - or lion’s mane mushrooms, cleaned and trimmed
- High-heat cooking oil - for frying
Instructions
- In a saucepan over medium heat, melt the vegan butter, then mix in the mango nectar, habanero hot sauce, brown sugar, white vinegar and salt. Bring the mixture to a simmer, then reduce the heat to low and allow it to continue simmering for 10 minutes, stirring occasionally until the sauce reaches a glossy consistency. Turn off the heat and allow the mango habanero sauce to cool to room temperature.
- In a bowl, create the dry batter by mixing the flour, cornstarch, baking powder, paprika, onion powder, garlic powder, ground coriander and salt.
- For the wet batter, add the ⅓ cup (40 g) of the dry batter to a second bowl, then pour just enough sparkling water to form a thin crepe batter. Dip the oyster mushrooms into the wet batter, then coat them evenly with the remaining dry batter.
- Heat the oil in a deep pot to 350°F (175°C). Fry the coated mushrooms in batches until they turn golden brown and crispy, about 3 to 6 minutes per batch. Remove the mushrooms from the oil and toss them up in the mango habanero sauce. To facilitate this, add the fried mushrooms to a large mixing bowl, pour in some sauce and toss up the mushrooms until they are all coated.
- Serve these oyster mushrooms hot with cassava fries, potato fries, rice, salad or coleslaw.
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