Healthy Eating
Why these dishes are worth breaking every rule for
Date: 2024-09-18 14:24:31
Chef Vlog: On today’s menu – No harm, no fowl.
These three delicious game day, night in or Pub food small plates will make any home cook or chef’s restaurant menu sing.
Doctors and whole food plant based fanatics find me controversial for this but I’m a chef and as much as I do love to eat healthier I enjoy crispy culinary treats like this occasionally. We make flavor the priority in every dish created.
UK farm transition:
https://smithymushrooms.com/ The Guide
https://thelittlemushroomcompany.co.uk/ TRANSFORMED from a chicken farm
Share in the short documentary: https://www.youtube.com/watch?v=arkXyMbdyFU
Recipe: Three crispy small plate dishes inspired by Izakaya style pubs:
ALL USING OYSTER MUSHROOMS Instead of Chicken
Spicy Hot Fried Mushrooms
Marinade:
• ½ cup spicy hot sauce
• 1 tablespoon garlic, paste
Batter:
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 tsp salt
Instructions:
1. Marinate Mushrooms: Toss oyster mushrooms in hot sauce, garlic, marinate for 30 minutes or over night
2. Prepare Batter: In a bowl, mix cornstarch, flour
3. Fry: Dip mushrooms in batter and fry in hot oil (around 180°C / 350°F) for 2-3 minutes per side until crispy and golden.
4. Serve: Drain on paper towels and serve hot with extra spicy sauce.
Teriyaki Style Fried Mushrooms
Marinade:
• 1 cup soy sauce
• 5 Tablespoons Dark Soy Sauce
• Splash of brown Rice Vinegar or Rice Vinegar
• 2 tbsp brown sugar
• 2 Tablespoons Mirin (optional)
• 2 garlic, paste
• 2 Tablespoons fresh ginger paste
• 4 chilies, diced
Batter:
• 2 -3 cups potato starch (as much as needed)
Instructions:
1. Marinate Mushrooms: with mixture and marinate for 30 minutes or over night
2. Fry: Dredge mushrooms in the starch mixture and fry in hot oil (around 180°C / 350°F) for 2-3 minutes until crisp.
3. Serve: Drain on paper towels and use teriyaki sauce to dip if desired.
3. Pickle Buttermilk Fried Mushrooms
Marinade:
• 1 cup pickle juice
• 3 cups Soy Milk unsweetened
• Sage, thyme and rosemary sprigs (optional)
• Salt and pepper to taste
Batter:
• 1/2 all-purpose flour
• 1/2 cornstarch
Instructions:
1. Marinate Mushrooms: Submerge mushrooms in pickle juice and vegan buttermilk for 30 minutes or over night
2. Prepare Batter: Combine flour and cornstarch.
3. Fry: Dredge mushrooms in the flour mixture and fry in hot oil (around 180°C / 350°F) for 2-3 minutes until golden and crispy.
4. Serve: Drain on paper towels and serve with a pickle garnish.
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