Breaded oyster mushrooms with Midwestern ranch
I grew up in the Midwest, where ranch dressing is basically a food group. I've always loved the creamy texture and the tanginess of dill. I make my own ranch now, without dairy or processed ingredients, and it tastes just as good, and I feel good eating it. The vehicle for all this sauce was oyster mushrooms, breaded and baked to take on a seafood flavor. It reminds me a little bit of friday night fish fry's in a church basement.
WHAT YOU NEED:
3-4 BIG OYSTER MUSHROOMS
3T OLD BAY SEASONING
VEGAN BUTTERMILK: 1C NUT MILK W/ JUICE OF 2 LEMONS
1C VEGAN MAYO AND SOUR CREAM
BUNCH OF FRESH DILL
SALT AND PEPPER TO TASTE
2T VEGAN WORCESTERSHIRE SAUCE
1 GARLIC CLOVE
HANDFUL OF CHIVES
-Preheat oven to 350
-Line a baking sheet with parchment paper
-Put your mushroom in the wet dredge and make sure it is completely saturated. Transfer it over to the dry mix, and push it into all of the pockets and surface of the mushroom. Dip it back back into the wet and repeat that process to double up on the coating.
-Line up the mushrooms on the tray and pop them in the oven for 10-15 min
-While those bake, make the ranch
-Combine all the ingredients in a bowl and mix it up, adding water if you want to thin it out
-Take the mushrooms out of the oven, squeeze lemon juice over while they're hot, and top with ranch, and any herbs you have left.