3 Portobello mushrooms; cut
-into 3rds with stems and
-gills removed, (up to 6)
Cajun Seasoning
Garlic Powder
2 c Milk
2 tb Apple cider vinegar
4 tb Veggie seasoning
2 tb Sage
1 tb Marjoram
2 c Flour
2 tb Thyme
2 tb Basil
1 ts Oregano
1 ts Celery salt
2 ts Black pepper
2 ts Mustard powder
3 tb Paprika
1 tb Ginger
1 ts White pepper
2 tb Garlic or onion flakes
2 tb Nutritional yeast
Oil for frying
Cut up mushrooms into 3 pieces and season with Cajun seasoning and
garlic powder. Set aside.
Prepare milk drench for mushrooms. Add oat milk and vinegar to a bowl
with veggie seasoning, sage, marjoram, 2 ts Cajun seasoning, 1 tb
garlic powder. Whisk together.
Submerge mushrooms in milk drench and completely coat mushroom pieces
in batter.
Prepare breading for mushrooms with flour, 2 ts Cajun seasoning. 1 tb
garlic, thyme, basil, oregano, celery salt, black and white pepper,
mustard powder, paprika, ginger, onion flakes, and nutritional yeast
added to a plastic bag to toss the mushrooms in to coat before frying.
Fry mushrooms about 5 minutes per side until golden and crispy.
