Cajun beer-battered oyster mushrooms with tartare sauce

Makes 4 servings

Rachel Ama says: “Inspired by my time in New Orleans, where I tucked into a lot of Cajun-spiced fried foods. Your mind will be blown by the succulent texture of the mushrooms in their crisp flavoured batter.

“In the book, you’ll find two more companion recipes: garlicky crushed new potatoes topped with fresh herbs and a dollop of tangy tartare sauce; and Cajun tacos with pickled red onion & tartare sauce.”

You’ll need:

● 150g plain flour

● ½ tsp baking powder

● 2 tsp sweet paprika

● ½ tsp cayenne pepper

● 1 tsp ground white pepper

● 1 tsp ground cumin

● 1 tsp dried oregano

● ½ tsp dried thyme

● 1 tsp garlic powder

● 2 tsp 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

● 2 tbsp capers, finely chopped

● 1 garlic clove, minced

● Freshly ground black pepper

● Handful of fresh flatleaf parsley

For two American-style ‘Chicken’ Pickle Sandwiches:

● 2 portions of Cajun Beer-battered Oyster Mushrooms (as above)

● 2 portions of Tartare Sauce (as above)

● 2 vegan brioche burger buns, sliced in half

● 2 gherkins, sliced

● 2 tbsp sriracha or your favourite hot sauce

● handful of lettuce, shredded

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 180C 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 3– 4 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 or will keep in the fridge for 3 days.

6. To turn the mushrooms into American-style ‘Chicken’ Pickle Sandwich, first preheat the oven to 240C/220C fan/475f/gas 9.

7. Place the battered mushrooms on a wire rack over a baking tray and bake for 5 minutes. Check to see if they’re warmed through and crispy. If not, return them to the oven for another few minutes.

8. 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.

One Pot: Three Ways: Save Time With Vibrant, Versatile Vegan Recipes by Rachel Ama (Yellow Kite, £22)