Growing like shingles from a main stem, oyster mushrooms are gorgeous to look at and even more delicious to eat. Sure you can toss them in a stir-fry, but this recipe looks decadent and really isn't, as long as you don't bathe the bread in the aioli!
While this version is vegetarian, using cheese and eggs in the batter and breading, you can easily veganize it by using nutritional yeast in the breading instead of Asiago cheese and egg replacer or a slurry of ground flax seeds for the eggs. Vegan aioli is easy to duplicate if you add pressed garlic to vegannaise. I added a few drops of my favorite hot sauce but that's up to you.