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Home » Vegan Recipes » Vegan Main Courses » Recipe: Salt & Pepper Oyster Mushrooms with crispy garlic, shallots and chilli

Recipe: Salt & Pepper Oyster Mushrooms with crispy garlic, shallots and chilli

May 2, 2015

Salt & Pepper Oyster Mushrooms
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David and Charlotte Bailey have taken the British street market scene by storm with vibrant, healthy vegetarian and vegan cuisine sold from their ‘Wholefood Heaven’ truck. Their food is not about what’s missing – it’s about maximizing the potential and flavour of plant-based ingredients.

The Fresh Vegan KitchenThe Fresh Vegan Kitchen* is packed with dishes from regions with a long tradition of vegetarian eating, such as Asia and India, as well as innovative twists on Spanish tapas, Middle Eastern mezze, Chinese dim sum and more. The front cover gives you a flavour of the stunning photography which continues throughout the book, and within a few pages you will have forgotten that these are egg- and dairy-free recipes, as every single dish jumps off the page just asking to be eaten.

Many thanks to the Baileys and publishers Pavilion for permission to share the recipe below for Salt & Pepper Oyster Mushrooms.  I’ll be honest – I usually skip past recipes involving deep-frying…. it’s all just a bit scary, messy and smelly, isn’t it?  Well actually, having decided to tread outside my comfort zone, this really wasn’t any of the above!

Not scary, as I used my super-duper Heston Digital Thermometer* which clips to the side of the pan so you are fully in control of the temperature at all times.  Not smelly, thanks to a trusty new extractor fan in our kitchen, and not too messy as I just tipped the cooled oil back into an empty bottle and threw it in the bin.  These little crispy mushrooms are SO worth the effort – far better than anything I’ve had from a Chinese takeaway in a long time!


Salt & Pepper Oyster Mushrooms with crispy garlic, shallots and chilli

from The Fresh Vegan Kitchen by David & Charlotte Bailey

Salt & Pepper Oyster Mushrooms 2

Salt & Pepper Oyster Mushrooms

Salt & Pepper Oyster Mushrooms with crispy garlic, shallots and chilli

David & Charlotte Bailey from The Fresh Vegan Kitchen
Deep-fried salt and pepper dishes are a staple of many Chinese restaurants and they're very hard to resist! These oyster mushrooms make a delicious snack covered with crispy garlic, shallots and chilli, but you can also serve them with rice and greens as part of a larger meal. We use oyster mushrooms a lot for their meaty texture, and they work really well in this dish in place of the more commonly used chicken.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main
Cuisine Chinese
Servings 4 people

Ingredients
  

For the crispy fried shallots:

  • 500 ml vegetable oil
  • 5 small shallots, thinly sliced

For the rest:

  • 3 garlic cloves, chopped
  • 2 long red chillis, deseeded and thinly sliced
  • 125 g oyster mushrooms, torn into strips
  • 50 g cornflour
  • 1 spring onion, green part only, very thinly sliced
  • salt and pepper

Instructions
 

  • Put the oil in a wok or large saucepan and heat to about 160°C/325°F, or until a small piece of bread sizzles and turns golden within 20 seconds. Add the shallots to the pan and stir gently, watching closely for the first signs of them turning golden (this should take a couple of minutes). As soon as the shallots start to change colour, carefully remove them from the oil using a small sieve. Drain on kitchen paper, sprinkle with salt and leave to cool.
  • Check the temperature of the oil and turn off the heat if it has become too hot. When the oil is back to 160°C/325°F, prepare the garlic in exactly the same way.
  • Check the temperature of the oil again, then deep fry the chillies - as they are a little more prone to burning, we find it easier to deep-fry them in a small sieve, dipping them in and out of the oil until they show the very first signs of going crispy.
  • Bring the oil up to 200°C/400°F. In a bowl, toss the mushrooms in the cornflour until they're completely coated. Working in batches, shake off any excess cornflour and deep-fry half of the mushrooms, stirring them occasionally with a spoon. When they start to look nice and crispy, remove them from the oil with a slotted spoon. Drain on kitchen paper and season generously with salt and pepper. Repeat with the remaining batch.
  • Transfer the mushrooms to a plate, sprinkle over the garlic, chilli, shallots and spring onion and serve.
Tried this recipe?Let us know how it was!

*Please note that these are Amazon Affiliate links – I will receive a small commission if you order either of these products from these links.

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

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Filed Under: Vegan Main Courses, Vegan Recipes

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

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Comments

  1. Debbie Skerten says

    October 17, 2015 at 5:48 pm

    The book looks great and so does the recipe. I love getting the wok out. I shall be having a go at this one. Many thanks x

    Reply

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Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

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