These are like… crack!
I ripped this recipe off from Millennium Restaurant – we had a dish there called “Oyster Mushrooms dredged in chickpea flour and thyme”, so I thought I would make exactly that. These taste pretty similar.
3 King Oyster mushrooms
1 c chickpea flour (besan or garbanzo bean flour)
1.5 tsp baking powder
1.5 tsp dried thyme
salt and pepper
unsweetened soy milk (or almond)
Slice the oyster mushroom stems into rounds, I prefer mine thinner (about 1/8th”) but it’s up to you. Sift the chickpea flour and baking powder together, then mix in the thyme and season with a little salt and pepper. Toss the mushrooms in the flour mix, then move to a bowl of milk. Dip each one in the flour mix again and lay out on a sheet of wax paper in a single layer.
Heat a deep frying pan on medium (this will depend on your stove – always test one piece first, to determine if you have the temperature right), add enough oil to coat the bottom about 1/4″ deep. Carefully add your mushrooms, but don’t over-crowd the pan: I typically only cook about 7 at a time. They need about 2-3 mins each side, until slightly golden. Use a fish-slice or slotted spoon to move them onto a plate or rack lined with paper towels to drain, and sprinkle salt on immediately.
These are great hot or cold, and you could probably use the same breading on tofu with an equally delicious result.