Buttermilk fried mushroom.
Ingredients
150g Oyster mushroom, boiled until par cooked and soft but not failing apart
Tempura batter
Flour mix
35g Caramelised onion
2 leaves round lettuce
30g hot sauce
25g vegan aioli (same as crispy aubergine)
8x pickle slices
1g sesame seeds
1g togarashi seasoning
10x coriander leaves
MOP.
pre service boil/steam your oyster mushrooms whole until fork tender but not falling apart. Keep the mushrooms whole at this point and try and use the largest ones you have
To order, tear the large mushroom into long halves. Using 3 halves (150g) place the mushrooms in the tempura batter to coat and then place them into the flour ensuring they are coated.
Place the coated mushrooms in the fryer and fry till golden brown. Remove from the oil to a bowl and finish with the hot sauce, sesame, togarashi and coriander ensuring the mushrooms are well coated with all ingredients.
On a toasted bun, Place vegan aioli on both the top and bottom half. On the top half of the bun place the pickle slices. On the bottom half place the 2x large leaves of round lettuce and then the caramelised onions (warm). Top with the fried mushroom and then the top of the bun. Add a looped skewer to hold together and serve with skin-on fries.
Hot sauce.
Ingredients
160g Caster sugar
30g Cornflour
160g Gochujang paste
200g Lemon juice
114g Rice wine vinegar
18g Garlic, minced
60g Ginger, minced
20g Sesame oil
116g Melted butter
MOP
- Combine sugar and cornstarch together in a small bowl.
- In a saucepan, mix together gochujang, lemon juice, rice wine vinegar, garlic, ginger, sesame oil, and butter.
- Bring the above to a simmer, then add the sugar and cornstarch mixture to the pot and bring to a simmer again
- Pour the contents of the saucepan into a blender, blend until smooth and set aside.