Sriracha Fried Oyster Mushrooms

Cook time: 20 Minutes

Serves: 2-3

All you need is:

 1 Package of Fresh Oyster Mushrooms (I usually find them in my international Supermarkets. They can come in weird shapes, some are big, some are small and broken apart. If they are loose and not packaged just get about 2-3 handfuls of mushrooms.

 The Wet Batter:

 1/2 Cup of All Purpose Flour *Use brown rice flour for a gluten free recipe. I have used brown rice flour many times and they come out perfect.

1 Tsp of Onion Powder

1 Tsp of Garlic Powder

 Sriracha Hot Sauce. *Use as much or as little as you like. I use around 1/4 of a cup or more but I like things spicy so use at your discretion.

3/4 Cup of Water

 The Dry Batter:

 1 Additional Cup of All Purpose or Brown Rice Flour

 2 Additional Tsp of Onion Powder

 2 Additional Tsp of Garlic Powder

 Salt & Pepper to Taste

 Fresh Squeeze of Lemon

 Oil for Cooking

 Tortillas (Mission Brand are vegan)

 The Ranch Dressing:

 1-1/2 Cup of Soaked Cashews Rinsed and Drained *Soak for a minimum of 3 hours. If you don’t have time to soak them place them in a bowl with really hot water for about 15 minutes. Rinse and drain them prior to using.

 Juice of 1 Lemon

3 Tsp of Onion Powder

3 Tsp of Garlic Powder

2-3 Tbs of Fresh Chopped Chives

2-3 Tbs of Fresh Chopped Parsley

Salt & Pepper to Taste

Preparation:

Place a large skillet over medium to medium high heat and add in the cooking oil of your choice. (Add about 1/2 inch of oil into the skillet)

First prepare the mushrooms by simply pulling the mushrooms apart into about 2 inch pieces.

Next make the wet batter by placing the 1/2 cup of flour into a large bowl and add in the seasoning, water and as much or as little sriracha as you like and set aside.

Next mix the dry batter by combining the additional flour and seasonings into a bowl and set aside.

Now simply coat the mushrooms in the wet batter then coat them into the dry batter and carefully place into the hot oil. Cook the mushrooms for about 1 minute on each side or until golden brown. Drain the mushrooms on a paper towel. Sprinkle them with lemon juice and salt and pepper.

To make the ranch dressing simply combine the soaked cashews, water, lemon juice, garlic and onion powder and blend until smooth. Then pulse in the chives and parsley. Add salt and pepper to taste.

Now assemble your tacos and enjoy.

*I always make a simple pico de gallo by mixing about 1 cup of tomato with 1/4 cup of diced onion and 2-3 Tbs of fresh chopped cilantro with a nice squeeze of lemon or lime juice and salt and pepper to taste.

Oyster mushrooms usually come in a big weird scary blob. Lol. Don't be scared just pull them apart into bite sized peices.