Alba (Spain) and Kamille (Denmark) are the ESC “shroomies” of the moment, and they bring us this special and delicious recipe for making Mushrooms Nuggets. This speciality had been introduced by our former shroomies Oskar and Deimante, it evolved with Karolis and Chloe and perfectioned by Alba and Kamille, and now it’s the sensation of the local markets! Thanks girls for sharing this treasure!
Vegan Mushrooms Nuggets
Here we bring you a quite simple and extremely delicious oyster mushroom recipe. With only few ingredients and a couple of spices you will be able to prepare some tender yet crispy “mushroom nuggets” which on top of all the goodness are also vegan and gluten free!
All the ingredients you need are:
- Oyster mushrooms
- Chickpea flour
- Water
- Salt
- Frying oil (we use sunflower but other alternatives would work just as well)
- And spices to taste, we recommend:
- Orégano
- Paprika
- Garlic powder
- Thyme
Preparation:
- Break up your oyster mushrooms into bite size pieces.
- In a bowl add the chickpea flour, salt and spices and combine.
- Separate ⅔ part of the flour mixture into a separate bowl and add water until you achieve approximately the consistency of pancake batter.
- Add oil to a deep pan and set on medium to high heat (175Cº approx.)
- Take a handful of your mushrooms and add them to the dry mixture until they are covered in a thin layer of flour, next add them to the wet mix and evenly coat them in batter, shake off the excess and add to the frier. Fry until golden brown, they should float and release less bubbles when they are ready.
- Shake off the excess oil and serve on a plate with Ketchup, aioli or your sauce of preference.
