Photo Credit: Unsplash
Recipes from Chef Chantoll Williams of Rasta Mama’s Kitchen in Vacaville.
Ingredients:
1 pound Oyster Mushrooms
1 tsp. Curry powder
1 tsp. Garlic powder
1 tsp. Onion powder
½ tsp. ground Cumin
½ tsp. dried Thyme
¼ tsp. Black pepper
¼ tsp Paprika
1 tsp. Veggie bouillon
a couple pinches of salt
Fresh ginger juice (grate about 2 inches of fresh ginger to get the juice)
2 Tbsp. Chickpea flour
Avocado oil, as needed
Rub the mushrooms clean with a towel; do not use water.
Cut off the mushroom cap and leave it to the side.
Take the body/stem of the mushroom and run a fork through ¾ of it to shred it (leave one end intact so the layers stay together.)
Put the ginger juice on the mushrooms (caps and stems) and mix to coat them with the juice.
In a small bowl, combine all the spices (excluding the chickpea flour) and then add the spices to the mushrooms and toss to coat them in the spices.
Once mixed well, dip the seasoned mushrooms in the chickpea flour.
Heat pan with avocado oil over medium-high heat. Shallow fry the mushrooms until golden, flipping to cook both sides.
When done, drain on paper towels for a bit, then serve.
Chef’s Note: If you would like more flavor and a bit of a kick, double the spices and add 1/4 tsp scotch bonnet pepper. If that’s not available, add cayenne pepper.
