Oyster mushrooms
- Oyster mushrooms
- Yellow mustard
The mustard is a binder, not a flavor — it disappears in the fry and gives the batter something to grip.
Yield
One shared bowl
Time
~40 min
Quantities
Creator seasons to taste
Wet batter
- Flour
- Almond milk
- Garlic powder
- Onion powder
- Paprika
- Cajun seasoning
- Black pepper
- Salt
The creator lists this ingredient without a measurement. We have left it unmeasured rather than inventing a number — season, taste, and adjust.
Dry batter
- Flour
- The same seasonings as the wet batter
The creator's note: heavy on the seasoning, because bland plant-based food is a personal failure.
Method
- Coat the oyster mushrooms in yellow mustard.
- Dip them into the wet batter.
- Coat in the seasoned dry flour, pressing it in so craggy edges form.
- Fry in avocado, canola, or vegetable oil until crisp and golden brown. Drain on a wire rack.
Fries and toppings
- Potatoes, cut and seasoned
- Pico de gallo
- Green onions
- Dip the cut, seasoned potatoes in the wet batter, then air fry or deep fry until crisp.
- Build the bowl with the fries, the fried mushrooms, pico de gallo, green onions, and comeback sauce.
Vegan comeback sauce
- Vegan mayo
- Ketchup
- A splash of pickle juice
- Garlic powder
- Paprika
- Black pepper
- A little hot sauce
The creator lists this ingredient without a measurement. We have left it unmeasured rather than inventing a number — season, taste, and adjust.