Step 1

First, make the lemon vinaigrette. In a food processor or blender, combine all the vinaigrette ingredients and pulse until the vinaigrette comes together and is a light yellow color. Set aside.

Step 2

Now, prep the Milanese. In a medium sized mixing bowl whisk together the flour and 1 teaspoon of salt. Then pour in the non-dairy milk and Dijon and whisk until smooth. Set aside.

Step 3

In a separate medium sized mixing bowl, stir together the panko, remaining 1 teaspoon of salt, the vegan Parmesan, parsley and lemon zest.

Step 4

Now, take one cluster of the oyster mushrooms and dip it into the wet batter you made and coat thoroughly, I use my hand and rub batter in-between the individual mushrooms in the cluster.

Step 5

Then put the mushroom cluster into the panko coating and press the coating onto the mushroom cluster and in-between the individual mushrooms. Coating completely.

Step 6

Repeat with all the mushroom clusters you have, I usually get about 4 per package. Set them on a plate.

Step 7

Now, heat about 1-2 inches of vegetable oil in a large skillet on medium high. The oil is ready when small bubbles form on top. Fry the mushrooms, reducing heat as needed, for 2-3 minutes per side or until the mushrooms are nice and crispy and golden brown.

Step 8

Serve immediately with the lemon vinaigrette drizzled over the top of the mushrooms. I like to serve with a salad or pasta.