Fried Chickrooms

INGREDIENTS:

• 2-3 cups oyster mushrooms
• A jar of pickle juice
• 1 cup vegan egg or 3 flax eggs
• 2 cups Metta flour
• 2 Tbs onion powder
• 2 Tbs garlic powder
• 2 Tbs paprika
• 2 Tbs nutritional yeast
• 2 Tbs salt
• 2 Tbs black pepper
• 2 cups grapeseed oil

DIRECTIONS:

1. Place mushrooms in a closed container with pickle juice to marinate in the refrigerator for about 30 minutes.
2. Mix together water and vegan egg in a large bowl.
3. Drain pickle juice from mushrooms and dip mushrooms into egg mixture.
4. Toss and tap to ensure all pieces are coated.
5. Heat oil on medium heat to about 375 in a deep pan.
6. In a separate bowl, add and mix together Metta flour, onion powder, garlic powder, paprika, yeast, salt, and black pepper.
7. One to three pieces at a time, add vegan egg covered mushrooms to flour mixture.
8. Fry mushrooms pieces in oil until crispy and browned (about 3-4 minutes).
9. Drain on paper towel. Enjoy them as a snack by dipping them in your favorite sauce or making a chickroom sandwich as pictured with your favorite gluten-free bread and veggies 😊

This recipe was created by a talented vegan chef Gabrielle Reyes of @onegreatvegan. The photo was also taken by Gabrielle. Recipe and photo are posted here with her permission.

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com