oyster mushroom recipes

If you would like to make Orange Chicken, the most popular dish in Panda Express vegan at home, this is the recipe you need to try. We used the BEST plant-based alternative to crunchy fried chicken strips and covered them with a citrus-y, sticky, spicy sauce. We made it allergy-friendly so everyone can enjoy this dish. Which means there is NO TOFU and NO GLUTEN!

Vegan Orange Chicken (Copycat Panda Express)

mushroom

Dairy-free milk

Chickpea flour

White rice flour

Salt

Black pepper

Garlic powder

White rice flour (crushed)

Tbsp Corn starch

Orange juice

Tbsp Orange zest

Cane sugar

Soy sauce

½ tsp Sriracha (or any other chili paste)

Tbsp Rice vinegar

Tbsp Vegetable oil

Garlic (minced)

Tbsp Ginger (minced)

Tbsp Molasses

Wet batter -&gt; Take a shallow bowl and mix dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper with a whisk. It should have a texture of a thick pancake batter, slow-flowing but not too dense. In time the flour may thicken the batter a bit, so add 1 tsp of water to thin it again.

Dry batter -&gt; Take another shallow bowl and mix white rice flour, corn starch, salt, and black pepper with a spoon.

Prepare the coating

Tear oyster mushroom into shreds with your hands. No need to wash or peel them. They grow on trees not in dirt, so they shouldn’t be dirty at all.

Have both wet batter and dry mix in two separate shallow bowls.

Dip the oyster mushroom strips first in the wet batter. Coat them evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.

Transfer gently the coated mushroom strips to the dry mix. Sprinkle the top and pat them gently. Make sure the mix sticks to them evenly.

Take a frying pan or skillet and add 1/2-inch oil. Heat it over medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go. 

Flipping them occasionally. It shouldn’t take more than 2 minutes to fry them. 

Bread and fry mushrooms

Peel and mince ginger and garlic. Wash and grate some orange zest.

Take a small bowl and mix corn starch, orange juice (100%), orange zest, cane sugar, soy sauce (or tamari for gluten-free), sriracha (or other chili paste), and white rice vinegar.

Take a saucepan and heat it over medium heat. Add oil and minced garlic, ginger and saute them for 1-2 minutes.

Add the mixture from the small bowl and mix well. Cook it for a couple of minutes until the corn starch is activated and the sauce starts to thicken.

Add molasses and stir well. Your sauce is ready now!

Prepare the orange sauce

We recommend doing the coating per serving especially if you don&#039;t have a large enough pan or skillet.

Take ¼ of the orange sauce and add it to a warm skillet or pan. Add 1 serving of fried mushroom strips (approx. 2 oz which is like 8-10 strips) and mix well. Serve it on steamed or cooked rice.

Serve it immediately

https://content.jwplatform.com/videos/HcSoVqy5.mp4

Vegan Birria Tacos with Consommé are delicious and highly addictive. All it takes is one bite and you&#39;ll be deeply hooked!

Vegan Birria Tacos with Consommé

tbsp Olive Oil

oz Oyster Mushrooms

½ ea White Onion (sliced)

ea Ancho Chili Pepper

ea Guajillo Chili Pepper (Note1)

Tomato Puree (or two Roma Tomatoes diced)

tbsp Pure Maple Syrup

¼ tsp Ground All Spice

½ tsp Ground Cumin

¼ tsp Ground Cinnamon

½ tsp Dried Oregano

½ tsp Dried Marjoram

Vegetable Stock (low-sodium

ea Corn Tortillas

Vegan Cheese (grated)

Lime

Cilantro

Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.

Start shredding oyster mushrooms by using your hands.

Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fried the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup and spices( ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram), cook until onions become transparent. Pour in the vegetable stock, let it simmer for 2 minutes.

Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé  for brushing tortillas and dipping for later use. Set aside.

Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. ( a little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir and let it simmer for 2 minutes.

Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy taco, you do need more cooking oil to fry the tortillas. If not enough oil, they won&#39;t get crispy).

Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on the top of the mixture.

Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽

Oyster mushrooms make the tastiest and easiest vegan fried chicken ever! It is perfectly golden brown and crispy on the outside, but meaty on the inside. The vegan chicken itself is only ONE ingredient!

Vegan Fried Chicken (Oyster Mushrooms)

mushrooms

Onion powder

½ tsp Sweet smoked paprika powder

Cayenne pepper

¼ tsp Ground cumin seeds

Oregano

Yellow corn flour

tsp Fried chicken seasoning (from above)

Corn flakes ()

Tear them off one by one from the cluster. Use a wet paper towel or kitchen cloth to clean them if you find anything. Don't peel them, just cut off the end of the stem if it doesn’t look good.

Preparing the mushrooms

Mix all spices for the fried chicken seasoning (garlic powder, onion powder, sweet smoked paprika powder, cayenne pepper, ground cumin seeds, oregano, salt, and black pepper) in a small bowl.

Use a small chopping bowl of our immersion blender to crush corn flakes to a fine, breadcrumb-like texture.

Add 1 tsp of the fried chicken seasoning, the crushed corn flakes, and the corn starch in a large bowl. This will be the dry batter.

Add dairy-free milk, yellow corn flour, and 2 tsp of the fried chicken seasoning to a large bowl. Mix it well. This will be the wet batter. It should have a pancake batter texture, slow-flowing but not too dense. In time, the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.

Dip the oyster mushroom first in the wet batter. Coat it evenly.

Transfer them gently to the dry batter. Sprinkle the top and pat it gently. Make sure the mix sticks to the mushroom evenly.

You can place it on a plate or fry it right away. The coating will hold at room temperature for an hour without a problem if you must wait before frying.

Making the breading

Pour sunflower oil into a pot and heat it on medium/high heat.

Gently drop the breaded vegan chicken in the oil. The oil is hot so pay attention to settle it gently without a splash. Don’t overcrowd the pan as the oil will cool down, and they will need a longer time and thus will soak up more oil.

Large pot with yellow liquid and brown nuggets are swimming in it.

Fry them for 2-3 minutes until the coating gets crispy.

Transfer them to a paper towel to absorb any excess oil when ready.

Frying oyster mushrooms

https://content.jwplatform.com/videos/7njVSYzJ.mp4

This is the tastiest and easiest Vegan Fried Chicken ever! It is crispy on the outside, but meaty on the inside. The chicken itself is only ONE ingredient! No vital wheat gluten or seitan or any other soy product is needed. This delicious vegan chicken is 100% plant-based and allergy-friendly.

Vegan Fried Chicken

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