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–+ servings

Cornmeal-Crusted Popcorn 'Shrooms

5 from 1 review
Take popcorn shrimp, but make it mushroom! This fun play on fried shrimp is subtly spicy, extra crispy, naturally gluten-free and packed with flavor. Plus, they're vegan and better than their shrimp counterpart.
Prep Time 11 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 platter

Ingredients

  • 1 pound oyster mushrooms, about 1 large head
  • 1 teaspoon olive oil
  • 2 tablespoons rice flour
  • 2/3 cup cornmeal
  • 1/2 teaspoon each of smoked paprika, garlic powder and onion powder
  • salt and pepper to taste
  • 1 1/2 cups plant-based milk, or any milk of choice
  • 1 tablespoon hot sauce
  • 1 cup sunflower oil, for pan frying
  • 1 large handful of dill, for topping
For the creamy hot sauce
  • 2 tablespoons very drizzly cashew butter, or tahini if you are nut free!
  • 2 tablespoons cayenne pepper-based hot sauce, I like Frank's Red Hot, but any generic hot sauce will do!
  • 1 tablespoon avocado oil
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced finely

Instructions 

  1. Pull apart the oyster mushroom into pieces, each about 1" long. They should naturally separate but cut off the ends if that helps the process.
  2. Add the mushrooms to a large bowl and drizzle with the olive oil. Add in the rice flour and toss to evenly coat all the mushrooms.
  3. In another large bowl or plate, add the cornmeal, paprika, garlic powder and onion powder. Whisk together and season with salt and pepper.
  4. In a smaller bowl, add the plant-based milk and hot sauce and mix.
  5. Using one hand for wet and one for dry, dip the mushrooms in the plant-based milk mixture, and then toss them in the cornmeal mixture. Make sure they are evenly coated and that the cornmeal gets in all the crevices.
  6. Set a skillet on medium heat and add the sunflower oil. You want it to come up the sides just a bit, but not too much.
  7. Let the oil come to temperature, around 300°F-340°F, and then pan fry the mushrooms in batches, cooking for 2 minutes on each side or until they are golden brown.
  8. Transfer the fried mushrooms to a bed of paper towels to drain any excess oil.
  9. In a small bowl, whisk together the tahini, hot sauce, garlic and avocado oil. Continue to thin out with hot sauce until it is your desired heat and color.
  10. Drizzle the mushrooms with the hot sauce, cover with dill and serve!