Three ways to enjoy Rachel Ama’s Cajun beer-battered oyster mushrooms
This delicious base dish can be used in multiple vegan meals
RECIPE ONE – MAIN RECIPE: Cajun beer-battered oyster mushrooms with tartare sauce Ingredients (Makes 4 servings)
150g plain flour ½tsp baking powder 2tsp sweet paprika ½tsp cayenne pepper 1tsp ground white pepper 1tsp ground cumin 1tsp dried oregano ½tsp dried thyme 1tsp garlic powder 2tsp salt, plus extra to serve 50g cornflour
300g oyster mushrooms, torn into bite-sized pieces Sunflower or olive oil, for frying 320ml cold lager (or soda water)
Lemon wedges, to serve
For the Tartare Sauce
100g vegan mayonnaise
2tbsp capers, finely chopped 1 garlic clove, minced
Freshly ground black pepper Handful of fresh flat-leaf parsley
Method
1. To make the tartare sauce, mix all the ingredients for it in a bowl, then set aside.
2. Mix the flour, baking powder
and all the seasonings together in a large bowl. Place the cornflour in a separate bowl or on a large plate, and place the mushrooms in a third bowl.
3. Pour a 2cm depth of oil into a deep frying pan or wok and place over a high heat until it registers 180°C (356°F) on a thermometer. Alternatively, test the temperature by dipping the end of a wooden spoon in it – if it’s hot enough for frying, the oil should bubble around it. Be careful not to overheat the oil or it will begin to smoke.
4. Whisk the cold beer or soda water into the seasoned flour mixture to make a batter. Then, orking quickly, take a piece f oyster mushroom and dip it n the cornflour. Shake off any xcess, then dip it in the beer atter before carefully transfering it to the hot oil. Working in atches, cook for three to four inutes, or until each piece is olden and crisp. Once cooked, rain the mushrooms on a wire ck or a plate lined with kitchpaper. Season with extra salt d squeeze over a little fresh mon.
The mushrooms are now ady to be used in the recipes low, or will keep in the fridge r three days.
RECIPE ONE – PART 2: Garlicky crushed new potatoes Ingredients (Serves 2)
200g new potatoes
3tbsp olive oil
2 garlic cloves, sliced
2 portions of Cajun Beerbattered Oyster Mushrooms (above)
2 portions of Tartare Sauce (above)
Squeeze of lemon juice
Handful of fresh flat-leaf parsley 1 spring onion, finely chopped Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C/180°C fan/425°F/gas 6.Place a pan of water over a high heat and bring to the boil. Add the potatoes and cook for 15 minutes until tender, then drain.
2. Lightly grease a baking sheet with a little of the oil, then lay out the potatoes in a single layer. Use a fork to carefully crush and flatten each potato while keeping it in one piece. Scatter over the garlic, drizzle with the remaining oil and season with salt and pepper. Roast for 20–25 minutes until golden brown.
3. Remove the potatoes from the oven, turn up the heat and quickly place the battered mushrooms on a wire rack over a baking tray and bake for five minutes, or until warmed through and crispy.
4. Serve the mushrooms with the new potatoes, a spoonful of tartare sauce, a squeeze of fresh lemon juice, and a sprinkling of fresh parsley and spring onion.
RECIPE TWO: American-style ‘chicken’ pickle sandwich Ingredients (Serves 2)
2 portions of Cajun Beerbattered Oyster Mushrooms (above)
2 portions of Tartare Sauce (above) 2 vegan brioche burger buns, sliced in half
2 gherkins, sliced
2tbsp sriracha or your favourite hot sauce
Handful of lettuce, shredded
Method
1. Preheat the oven to 240°C/220°C fan/475°F/gas 9.
2. Place the battered mushrooms on a wire rack over a baking tray and bake for five minutes. Check to see if they’re warmed through and crispy. If not, return them to the oven for another few minutes.
3. To build your sandwich, spread the tartare sauce on the bottom half of your brioche bun. Pile on the mushrooms, then top with the gherkins, hot sauce and lettuce. Serve immediately.
RECIPE THREE: Cajun tacos with pickled red onion and tartare sauce Ingredients (Serves 2)
2 portions of Cajun Beerbattered Oyster Mushrooms (above)
4 tortilla wraps
1 avocado, peeled, stoned and sliced
Handful of lettuce leaves Handful of fresh coriander 2 portions of Tartare Sauce (above) 4tbsp sriracha or your favourite hot sauce
For the Pickled Red Onion
1 red onion, finely sliced 1tbsp apple cider vinegar 1tsp sea salt
Method
1. Preheat the oven to 240°C/220°C fan/475°F/gas 9.
2. Meanwhile, make the pickled onion. Place the sliced red onion in a bowl and pour over the vinegar.
3. Add the salt, stir to combine, then set aside for at least 10 minutes.
4. Place the battered mushrooms on a wire rack over a baking tray and bake for five minutes. Check to see if they’re warmed through and crispy. If not, return them to the oven for another few minutes.
5. Warm the tortillas in a frying pan over a medium heat for two minutes on each side.
6. To assemble the tacos, place each wrap on a plate and pile the battered mushrooms on them. Top with the avocado, lettuce and coriander, then drizzle over some tartare sauce and sriracha. Fold the wraps over and serve.