Vegan Fried Chix Oyster Mushrooms

The mighty mushroom has triumphed again! 

I should have shown you a photo of these fried oyster mushrooms pulled apart so you could see how they look like chicken, but they were so tasty I forgot about photos as I swooned over the flavor!

Inspired by The Korean Vegan, fried "vegan chicken" has been on my to do list for a few weeks now and it was worth the wait! My version uses gluten free ingredients for the breading - white rice flour and cornstarch - and it didn't require a second fry to make it super crispy. As an omnivore, I used dairy milk, but use what suits you. 

And in case you did not know this already, dry sparkling wine is one of the best pairings with fried anything!

Note: I rarely deep fry anything, but when I do I use a mini wok since it requires less oil to get the depth I need. I do drain my cold, used oil afterwards thru a coffee filter and reuse the oil. 

Vegan Scallops, AKA King Trumpet Mushrooms with Farfalle and Peas in Cream Sauce

 

Vegan cuisine has come so far in the past 20 years, and yet I am still discovering new things, which is what makes it so exciting!

Those "scallops" in the photo are sliced king trumpet mushrooms, and not only do they look like their seafood counterpart, they actually taste like it. How is that possible you may ask? I do not have the answer, but as an omnivore who has eaten sea scallops, I can attest that they do. 

The secret is to buy fresh mushrooms, and soak them for about 20 minutes in warm water, gently squeeze out most of the water, and then pan sear them as you would scallops. The hatch mark cutting on them helps them release liquid and cook into that scallop texture. It is pure genius whoever figured this one out!

Since I happened to have some garlic roasted white bean puree hanging out in the refrigerator, that is what I used as my cream sauce. Feel free to use dairy if you desire.