Ingredients
-2 Maitake Mushrooms (Can Be found in local Asian Market or in Grocery stores like Harris Teeter or Whole Foods)
– 1 1/2 cups cornmeal (Divided)
-2 cups flour (Divided )
– 1 cup plant based milk (May need a little more if batter is to gummy)
-1 tablespoon of old bay- Dry batter
-1 tablespoon of pepper- Dry batter
-1 and 1/2 tablespoon Old Bay- Wet batter
-1 and 1/2 tablespoon of pepper- Wet batter
1 and 1/2 tablespoon of hot sauce (you can omit this ingredient if you don’t like spicy)-Wet batter
-1 cup of plant based milk (May need more)
-1 cup vegetable oil ( May need more or less depending on pan size or what you are using to fry your “chicken” in)
– 2 medium sized bowls
Start by washing your Maitake mushrooms carefully and allowing them to dry while you make your batters. Use a paper towel to finish drying if they are still very damp when you are done the batters.
Next you will start dry batter by adding 1 cup flour and 1 cup cornmeal to bowl and mix. Next add 1 table spoon of old bay and 1 tablespoon of pepper and mix and set bowl aside.
Next start the wet batter. You will use 1 cup flour and 1/2 cup cornmeal and mix. Then add 1 and 1/2 tablespoon old bay, 1 and 1/2 tablespoon pepper, 1 and 1/2 tablespoon of hot sauce (you can omit this ingredient if you don’t like spicy) and mix now add 1 cup of plant based milk and stir of batter is gummy add more milk until it’s a pancake mix consistency.
Heat your oil in a cast iron pan or what ever you are using to fry your “chicken”. While oil is heating take one mushroom dip in wet batter make sure it’s covered in the wet batter. You will have to use one hand for wet batter and the other hand for dry batter. Once covered in wet batter take your other hand (which should be clean and dry)and dip the mushroom in the dry batter. Next place the mushroom in the heated oil. Repeat process with other mushroom. Fry on each side until golden brown and crispy!
Don’t forget to Eat More Plants!!!
