Oyster Mushroom Fry | Hot Butter Mushroom
These fried mushrooms are also known as Hot butter mushrooms. A Sri Lankan vegan classic. It has a light and crispy seasoned batter, then deep-fried to golden perfection, and finally sauteed with bell peppers and other spices. The ultimate snack that’s always a huge hit!
Deep-fried Battered Mushrooms are one of my all-time favorite dishes every. They are delicious, rich in flavor, and are ready in less than 30 minutes. For a vegan and gluten-free starter or side dish give these vegan mushroom fry a try.
1 Box of Oyster Mushrooms ( 3/4 cup)
Oil for deep frying
2 Tbsp vegan butter ( Or Coconut oil)
1 Tsp Mix of Garlic & Ginger
1/2 Cup Sliced Bell pepper
Few Green Onion Leaves cut
1 Tsp Chili flakes
1 Tsp Sugar
1 Tsp Miso paste
1/2 Tsp Red chili powder
Pinch of Salt
For the batter
1/2 Cup Gram flour ( Chickpea/ Garbanzo pea flour)
8-10 Tbsps of thick coconut milk
How to Make
Clean the mushroom, sliced off the bottom part of the mushroom, peel it into long thin strips. Don't make it too thin as we need to bite into mushroom pieces.
Now heat the pan with oil, we are going to deep fry the mushroom mixture.
While oil is heating, In a small bowl, mix in the gram flour and coconut milk. The mixture will look thick.
Dip the striped mushrooms into the mixture.
Shake off any excess batter.
Now Fry the battered mushroom in the heated oil. I fried them in low to medium heat for 2-3 minutes until light golden color.
Layed in a paper towel to soak all the excess oil
Now in a saucepan add vegan butter. ( If you prefer you can also add coconut oil, butter is the traditional choice)
Saute for few minutes until golden color
Add curry leaves, saute for few seconds.
Now add in the bell pepper and saute until softened.
Add in chili flakes, Sugar, Miso paste. Saute until miso paste dissolves.
Into that add in a pinch of salt and red chili powder
Lastly, add in the deep-fried mushroom and green onion leaves
Saute for about 2 minutes until everything's well combined.
Serve immediately with a side of rice or as an appetizer.
Serve with a lime wedge & Enjoy