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Cajun beer-battered oyster mushrooms with tartare sauce
“The Cajun beer-battered oyster mushrooms with tartare sauce recipe is inspired by my time in New Orleans, where I tucked into a lot of different Cajun-spiced fried foods,” explains vegan food writer, Rachel Ama.
“Your mind will be blown by the succulent texture of the mushrooms in their crisp flavoured batter.
“This is a top recipe for epic street food made at home!
“If you like, you can switch up the spices or keep it simply beer-battered.”
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, working quickly, take a piece of oyster mushroom and dip it in the cornflour. Shake off any excess, then dip it in the beer batter before carefully transferring it to the hot oil. Working in batches, cook for three to four minutes, or until each piece is golden and crisp. Once cooked, drain the mushrooms on a wire rack or a plate lined with kitchen paper. Season with extra salt and squeeze over a little fresh lemon.
5. The mushrooms are now ready to be used in Rachel’s other recipes, or will keep in the fridge for three days.