Fried Shrooms & Polenta | Plant Based Brandon

Plant Based Brandon

Name: Fried Shrooms & Polenta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Organic Potted Oregano; Oyster Mushroom; El Guapo Garlic Powder; McCormick® Smoked Paprika & Onion Seasoning; Morton Iodized Salt, 26 Ounce; Bob's Red Mill Dark Rye Flour, Organic; Golden Pheasant Polenta; McCormick Gourmet™ Organic Onion Powder; Morton & Bassett Spices Cayenne Pepper; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Black Pepper, Ground

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Fried Shrooms & Polenta

Serves 415 mins prep20 mins cook

A delicious recipe for fried oyster mushrooms served with polenta, featuring a wet and dry batter for extra flavor. Perfect for a vegan brunch or breakfast.

0 servings

What you need

oregano

oz oyster mushrooms

garlic powder

smoked paprika

salt

cup flour

cup polenta

onion powder

cayenne pepper

cup water

black pepper

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Instructions

1: Cook polenta as directed on the packaging and set aside.

2: For the wet batter, mix together 1 cup of flour, 1 cup of water, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl.

3: For the dry batter, mix together 1 cup of flour, salt, black pepper, smoked paprika, garlic powder, onion powder, and oregano in another bowl.

4: Dip the oyster mushrooms in the wet batter, then coat with the dry batter.

5: Heat oil in a pan over medium heat and fry the battered mushrooms until golden and crispy.

6: Serve the fried mushrooms along with the cooked polenta.

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