Vegan Chick’n Fried Mushroom

Vegan Chick’n Fried Mushroom Ingredients

Vegetable Oil4 Portobello Mushrooms150g Panko Breadcrumbs1 Tbsp Cajun1 Tbsp Cumin1 Tbsp Salt1 Tbsp Black Pepper110g Flour220g Water2 Tbsp Cornstarch1 Tbsp Garlic Salt/Powder1 Tbsp SirarchaOPTIONAL: Garlic Vegan Mayo (for dipping)

Method

1. Pour a good amount of oil into pot and let it heat up on low whilst you’re prepping your mushrooms.2. Peel and cut strips on the mushroom3. In a ziplock bag add your panko breadcrumbs, Cajun, cumin, salt and pepper – shake it up until we’ll distributed!4. In a bowl you’re going to create your “egg” mixing in your flour, water, corn starch, garlic salt/powder and Sirarcha until well combined.5. Coat your mushrooms in the wet batter and transfer 5/6 slices into the bag of panko crumbs giving the ziplock bag a good shake to coat in a generous amount of panko breadcrumbs.6. At this point your oil should be heated, to double check dip in a chopstick into the oil and if it starts bubbling the oil is ready. Drop in 4-5 breaded mushroom slices and let them fry for 3-4 minutes until brown.7. OPTIONAL: A vegan garlic Mayo would work well as a dipping sauce!