Hen of the woods mushrooms, a favorite among chefs for their deep flavor and delicate texture, are transformed into crispy, red-hot Buffalo “wings” in this recipe from New York’s P.S. Kitchen.
What you need:
For the Buffalo glaze:
2 cups Frank’s RedHot sauce
½ cup agave nectar
½ stick vegan butter
For the mushrooms:
5 cups panko breadcrumbs
1¼ cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon salt
1 teaspoon black pepper
13 ounces seltzer water
4 3.5-ounce packages hen of the woods mushrooms, cut into ⅛ pieces
4 cups canola oil, for frying
What you do:
1. For the Buffalo glaze, into a small saucepan over medium heat, simmer hot sauce and agave. Add butter and stir continuously until butter is fully melted. Pour glaze into a large mixing bowl and set aside.
2. For the mushrooms, into a large mixing bowl, place panko breadcrumbs and set aside. Into a medium bowl, mix together flour, cornstarch, salt, and pepper. Slowly whisk in water until well-combined and clump-free.
3. In batches, dredge mushrooms in flour mixture, and toss with breadcrumbs until completely coated. Remove mushrooms from bowl and place in a single layer on a baking tray.
4. Into a two-quart pot, warm oil to 350 degrees. Once hot, carefully drop in mushrooms and fry until golden brown. Remove mushrooms from oil, drain on a paper towel-lined baking sheet. Once all mushrooms are fried, place into bowl with Buffalo glaze and toss to coat thoroughly. Serve immediately.
Photo courtesy of P.S. Kitchen
Love vegan food and cooking as much as we do?
Get the BEST editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!