Ingredients
Method
- Prepare the mushrooms: cut off the heads of the mushrooms and keep them for other recipes.
- Cut into slices about half a cm thick (0.2-Inch)
- Use cookie cutters to form rings from the slices. Then, using a smaller cookie cutter, form smaller rings from the removed parts; See Image.Save the parts which are too small to form rings - for other recipes; See notes.
- Transfer the mushroom rings to a bowl and cover with water.
Flour Mixture
- Put flour, cornstarch, and kelp powder in a bowl and mix well.
Batter
- Mix chickpea flour, water, and vinegar well in a separate bowl add almond butter, and mix.
- Add all the other ingredients and mix well. If the mixture is thicker than the texture of a beaten egg, add water gradually, a little at a time.
Breadcrumbs Coating
- Mix well in a bowl the breadcrumbs with kelp powder and the rest of the spices, and Transfer to a flat plate.
Mushrooms
- Take the mushrooms out of the water, shake a little, dip in the flour coating, shake off excess; Dip in the batter and shake off excess, roll in the breadcrumbs coating and place on a flat plate. **See note
- Heat canola or sunflower oil in a medium skillet; the oil should reach about half the height of the mushrooms (don't deep fry!)
- Transfer 5-6 units to the hot oil and fry on both sides until nicely golden (about two minutes on each side). Remove carefully with tongs, and place on paper towels to absorb excess oil. Repeat with the rest of the mushrooms.
For Serving
- Serve with a lemon wedge, aioli dip, mayonnaise mixed with sriracha sauce, water, and cold beer. Serving suggestion: serve with Fried Oyster Mushrooms Shrimp Style as a "shrimp-squid" mix.
Notes
Tip: to dip the mushrooms in the batter: "Wear" it on the tip of your finger like a ring. This way, the batter will stick to the mushroom and not your fingers.
From the rest of the mushrooms (heads and small parts that you can't use for rings), you can make Paprikash Krumpli - Hungarian-style potatoes and mushrooms.