Hello, how are we these days? I hope you are all well. Looking for a crispy and crunchy snack without the guilt? Mushrooms could be the answer. They are low in calories but high in vitamins and minerals, including vitamin D, B vitamins, and antioxidants. In a vegan diet, mushrooms can serve as an excellent meat alternative, offering a meaty texture and great flavor absorption. They work well in stir-fries, stews, and grilling. In this recipe, I will show you how to make a mushroom “prawn” cocktail, which I like to call vPrawn Cocktail. Let’s get started!
Ingredients
300g Oyster Mushroom
Coating
Bowl 1
200g Plain Flour
2 tbs Olive Oil
150-200ml of water, enough to make the flour into a pancake batter-style consistency or to stick to it.
Bowl 2
2 cups/200g Panko Breadcrumbs
3 tbs Nori Powder or 1 small pack of nori sheet and blend into the powder. The nori will give the sea favourite
2 tbs Dried oregano
Marie Rose Sauce
1 cup vegan mayonaise
1/2 cup Ketchup
2 tsp Soy Sauce
Pinch Sea Salt & Pepper
1 tbs Tobasco
Pinch Cayenne can be really hot
Squeeze Lemon Juice
Method
Coating Mushroom
- Pre-heat the oven at 180 C.
- Clean up the mushroom and prepare the coating.
- In the first bowl, mixing together the flour, olive oil and water to make a pancakes batter style consistency or the batter can stick to your finger. In second bowl mix together the breadcrumbs oregano, noir powder.
- Dip the mushrooms into the wet mixture first, then into the dry mixture, making sure they are well coated.
- Place the mushrooms in the baking tray and bake them at 180 c for 35 minutes.
Marie Rose Sauce
- Get a mixing bowl and stir everything together until well incorporated. Check the seasoning for your own taste.
Serving
- Serving the mushroom with lettuce, cucumber, lemon and hot sauce.
- Enjoy your vPrawn cocktail in the vegan way.
Note
- When dipping the mushrooms, use one hand for the wet mixture and the other for the dry coating.
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