This is a shout out to New Orleans flavor. I fried the mushrooms in this recipe because the oil adds a richness that I like.
WHAT YOU NEED:
3-4 BIG OYSTER MUSHROOMS
3T OLD BAY SEASONING
VEGAN BUTTERMILK: 1C NUT MILK W/ JUICE OF 2 LEMONS
AVOCADO OIL FOR FRYING
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
LOUISIANA HOT SAUCE
-Make the ranch: mix all the ingredients in a bowl, add water if you want it thinner
-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.
-Get the pan you'll use for frying, and put enough oil in the bottom so that it's deep enough to cover your mushrooms. Pay attention to the oil, making sure it's not too hot, that can lead to an oil fire. If it starts to smoke...turn the heat down, its too hot.
-Fry mushrooms one at a time, and set on a paper towel to catch excess oil
-When your last mushroom is finished, squeeze lemon juice over them all
-Stack mushrooms on a baguette, put some lettuce, tomato, pickles, ranch, and hot sauce