King oyster mushroom goujons with wasabi mayo
Elly Curshen makes the most of the unique properties of king oyster mushrooms and gives you ideas for leftover wasabi paste.
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- 3 tbsp vegan mayonnaise (or use normal if you prefer)
- 2 tsp wasabi paste (3 tsp if you like a lot of heat)
- 50g plain flour
- 100ml barista oat drink (if using regular milk, add a splash of oil)
- 100g Cooks' Ingredients Panko Breadcrumbs
- 4 tsp Cooks' Ingredients Dulse Seaweed
- 4 tsp black sesame seeds
- 2 tbsp toasted sesame oil
- 2 tbsp Cooks’ Ingredients Tamari Soy Sauce
- 130g pack king oyster mushrooms
- About 500ml vegetable or sunflower oil, for frying
Mix the mayonnaise with the wasabi paste in a small serving bowl, then set aside. In a second bowl, make the batter. Using a whisk, mix the flour with the oat drink or milk until smooth.
In a third bowl, combine the panko, seaweed and sesame seeds. Drizzle over the sesame oil and soy sauce, then stir well to combine, breaking up any lumps that form.
Cut or tear the mushrooms lengthways, into long thin strips 1cm wide. It will depend on the size and shape of each mushroom as to what method is easiest, so do whatever feels right.
Drop the mushrooms, 1 piece at a time, into the batter. Coat using a fork, then add to the bowl of panko. Spoon some panko over the battered mushrooms and toss to cover completely. Carefully place on a plate when all the mushroom pieces are coated.
Preheat the oven to 150ºC, gas mark 2. Pour a 2-3cm depth of oil into a large frying pan. Heat over a medium heat – it’s ready when a few crumbs sizzle on contact with the oil and take around 30 seconds to colour.
Fry the goujons a few at a time (leave plenty of space between them) and turn until golden and crispy on all sides, about 2-3 minutes per batch. Keep the first batch warm on a tray in the oven while you cook the rest.
Serve the goujons with the wasabi mayonnaise as a dip, or with a crispy salad (shredded romaine or cos lettuce, sliced radish and salad onion would be good) and add enough water to the wasabi mayo to make a dressing consistency.
Edamame & wasabi houmous. Blitz together cooked edamame with equal quantities of tahini wasabi paste, a little chilli and a squeeze of lime, some olive oil and enough water to make a dipping consistency.
Pea & wasabi crusted fish. Mix mayonnaise and wasabi paste together in a ratio of 2:1 and spread over a fillet of cod. Mix together equal quantities of cooked peas and breadcrumbs and press on top to make a crust 1cm thick. Drizzle with olive oil and bake. Serve with roasted new potatoes sprinkled with sesame seeds.
Wasabi & ginger butter. Melt butter and add wasabi paste, finely grated ginger and lemon juice to taste. Spoon over grilled fish.
Typical values per serving when made using specific products in recipe