Buffalo Maitake Mushrooms

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No gathering is complete without appetizers. They set the stage and build the anticipation for a delicious meal. But what about if you don’t eat meat, gluten, or dairy products? Fortunately, there are lots of great vegan options for traditional appetizer recipes. These Buffalo Maitake Mushrooms are sure to be a hit with your guests.

Maitake mushrooms are also called hen of the woods mushrooms. They have a unique leafy, feathery texture and work great in a variety of recipes. They are delicious sautéed, grilled, seared, or added to a sauce. This recipe puts maitakes in center stage as the main course, and they hold up to the buffalo spice well.

Traditional Medicinal Uses of Maitake Mushroom

In addition to being deliciously versatile in cooking, Japanese and other cultures use maitake mushrooms medicinally as well. They contain uniquely-structured polysaccharides, such as beta-glucans, which is an excellent stimulant of the immune system. Studies reveal that these biological response modifiers can be potent antiviral and antitumor agents, not by killing viruses or cancer cells directly, but by stimulating the body’s innate ability to marshal cellular defenses.

Most people will eat these Buffalo Maitake Mushrooms because they are delicious. But it’s nice to know that they are also super healthy as well!

Make it a Meal

The Chicken Wing-like mushrooms go along perfectly with Mexican Potato Skins when it’s time for football, fall festivals, or sport nights.

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Buffalo Maitake Mushrooms

Prep Time: 30 minutes Cook Time: 30 minutes
Yield:8 servings

Ingredients

For the Ranch Dip

1 cup Sir Kensington’s Fabanaise

2 teaspoons apple cider vinegar

1 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

For the Batter

1/2 cup unsweetened nondairy milk (I used oat milk in this recipe)

1/2 cup water

3/4 cup gluten-free rice flour

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cumin powder

1 teaspoon paprika

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

For the Breading

2 cups chickpea flour

1 tablespoon sea salt

1 tablespoon chili powder

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground black pepper

1 teaspoon ground sage

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon celery salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 teaspoon cumin powder

1/2 teaspoon ground allspice

For the Mushrooms

2 pounds maitake mushrooms, roughly chopped (If you can’t find maitake mushrooms, oyster mushrooms will work fine in this recipe.)

2 to 3 cup vegetable oil, for deep frying

1/2 cup vegan butter

1 5-oz bottle, Siete Foods Traditional Hot Sauce

Salt and pepper, to taste

To Serve

Carrots and celery, sliced

Instructions

For the Ranch Dip

  1. In a small bowl, combine all ingredients and mix thoroughly. Transfer to a jar and store in the refrigerator until ready to serve the mushrooms. The dip will keep in the refrigerator for two weeks.

For the Batter

  1. Combine all ingredients in a large bowl, and whisk to combine. Set aside.

For the Breading

  1. Combine all ingredients in a medium bowl, and whisk to combine. Set aside.

For the Mushrooms

  1. With your hands, roughly tear mushrooms to chicken wing size, and set aside.
  2. Add the mushrooms to the batter and stir to coat. Marinate mushrooms for 20 minutes.
  3. Place a large stockpot over medium-high heat and add vegetable oil. Using a thermometer, heat oil to 350-365°.
  4. Meanwhile, line a sheet pan with paper towels and place a cooling rack on top.
  5. In a small stockpot, melt vegan butter over medium heat. Once melted, rigorously whisk in hot sauce until emulsified. Reduce to low heat for about 7-10 minutes, watching carefully to avoid scorching.
  6. Remove the mushrooms from the batter and dip into breading.
  7. Gently fry mushrooms in small batches until golden brown.
  8. Remove mushrooms from oil and place on prepared sheet pan to drain. Sprinkle with salt and pepper to taste.
  9. Remove buffalo sauce from heat and place in a large bowl. Toss drained mushrooms in sauce to coat.
  10. Eat immediately with ranch dip, carrots and celery.

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