This recipe is amazing if you are craving something fried but without meat or seafood. Oyster mushrooms make the perfect vehicle for being battered, fried and treated like seafood. But don't expect them to taste like oysters! What you'll find is a chewy, subtle sweet, nutty flavor which will still be sure to satisfy that seafood or fried chicken craving!
Take the yellow oyster mushrooms and clean them by taking a clean cloth or mushroom brush and brushing or wiping the mushrooms clean. Yellow oyster mushrooms can be a little delicate so be careful handling them.
Then prepare your batter by mixing the chickpea flour, smoked paprika, onion powder, dried nettle leaf (or parsley), sea salt and cayenne pepper together.
Pour enough water into the flour mixture to make a thick batter. Start by pouring half a cup of water at a time. The batter should be the same consistency of pancake batter. (I listed 1 cup of water in the ingredients but you might need a more to get to the right consistency).
Break pieces of the oyster mushroom off the base of the bunch of mushrooms, Dip the pieces of mushrooms in the batter, make sure you completely cover the mushrooms in the batter. Place gently in the hot oil.
It should only take a couple of minutes for them to get golden brown on one side, then flip over to get the other side golden brown. Place a rack on a sheet pan and put the mushroom pieces that are finished cooking on the rack to drain. Continue to fry in batches adding additional avocado oil if needed.
After frying over half the mushrooms pieces, I decided to take the remaining mushrooms, cut them up. They were mixed in the remaining batter and made into patties.
Fry them on both sides for about 5 minutes each side.
Peel and scoop out a whole avocado and place in the food processor. Then add the bunch of cilantro, juice of half a lemon, sea salt and garlic clove. Blend all together till the sauce becomes smooth. Nutritional info is not available for the sauce at this time.