En Root Tandoori Oyster Mushroom Wings Recipe
En Root’s Tandoori Oyster Mushroom Wings are a true testament to the creativity and deliciousness that plant-based cuisine can offer. With their rich flavors and satisfying textures, these wings are sure to become a favorite in your household.
Ingredients
Units
Scale
For the Mushrooms:
- 1 kg oyster mushrooms, torn in half
- 1 tbsp tandoori masala
- Slice of lemon
- Fresh coriander
For the Tandoori Batter:
- 560 g chickpea flour
- 4 tbsp tandoori masala
- 2 tbsp cumin-coriander powder
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp chili powder
For Serving:
- Rajannaise (EN ROOT hot sauce mixed with vegan mayonnaise)
Instructions
- Prepare the Mushrooms:
- Tear the oyster mushrooms in half.
- Sprinkle 1 tbsp of tandoori masala over the mushrooms.
- Preheat the oven to 180°C (350°F) and bake the mushrooms for 8 minutes.
- After baking, drain any excess water from the mushrooms.
- Make the Tandoori Batter:
- In a large bowl, sieve and whisk together the chickpea flour, 4 tbsp tandoori masala, cumin-coriander powder, salt, paprika, black pepper, and chili powder.
- Gradually add water to the dry ingredients, whisking continuously to form a smooth, creamy batter.
- Batter the Mushrooms:
- Dip the pre-baked oyster mushrooms into the tandoori batter, ensuring they are fully coated.
- Initial Frying:
- Heat oil in a deep fryer or large pot to 180°C (350°F).
- Fry the battered mushrooms for about 1 minute, or until they change to a dark, rich red color.
- Remove the mushrooms from the oil and let them rest on a paper towel-lined plate to drain excess oil.
- Final Frying (Per Serving):
- Before serving, fry the mushrooms again along with any other vegetables you’d like, such as cauliflower.
- Fry until golden, crispy, and floating, about 3 minutes.
- Serve:
- Serve the tandoori oyster mushroom wings with a slice of lemon, fresh coriander, and a side of rajannaise.