Step 1

Pull apart the oyster mushroom into pieces, each about 1" long. They should naturally separate but cut off the ends if that helps the process.

Step 2

Add the mushrooms to a large bowl and drizzle with the olive oil. Add in the rice flour and toss to evenly coat all the mushrooms.

Step 3

In another large bowl or plate, add the cornmeal, paprika, garlic powder and onion powder. Whisk together and season with salt and pepper.

Step 4

In a smaller bowl, add the plant-based milk and hot sauce and mix.

Step 5

Using one hand for wet and one for dry, dip the mushrooms in the plant-based milk mixture, and then toss them in the cornmeal mixture. Make sure they are evenly coated and that the cornmeal gets in all the crevices.

Step 6

Set a skillet on medium heat and add the sunflower oil. You want it to come up the sides just a bit, but not too much.

Step 7

Let the oil come to temperature, around 300°F-340°F, and then pan fry the mushrooms in batches, cooking for 2 minutes on each side or until they are golden brown.

Step 8

Transfer the fried mushrooms to a bed of paper towels to drain any excess oil.

Step 9

In a small bowl, whisk together the tahini, hot sauce, garlic and avocado oil. Continue to thin out with hot sauce until it is your desired heat and color.

Step 10

Drizzle the mushrooms with the hot sauce, cover with dill and serve!