Love cooking with alcohol. Some for the recipe, some for me while I cook.
This is a great "getting cold outside" meal. Served with some potatoes, vegan mushroom gravy, and broccoli to fully embrace fall.
Been a while since I did a health tip, but, did you know that portobello #mushrooms contain natural anti-inflammatories? And I need all I can get!
Source: Tori Avey | Serves: 2 | Time: 30 min
Changes: used gluten free ingredients; replaced corn starch with tapioca starch
1 1/4 cups chickpea flour
1/2 tbsp tapioca starch
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tbsp hot sauce
6 oz gluten free beer, or more as needed (Big fan of Independent Brewing Company)
~2 cups gluten free panko breadcrumbs (I used Ian's)
2 large portobello mushroom caps, cut into slices a little wider than 1/2 inch
Grapeseed oil, for frying
In a mixing bowl whisk together the flour, starch, salt, garlic powder and cayenne.
Stir in the hot sauce and beer until a thick but pourable batter forms. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more beer until mixture is thin enough for dipping.
Pour panko onto a plate. Dip the mushroom slices into the batter then into the panko to coat.
Heat ½ inch of grapeseed oil in a skillet over medium until hot but not smoking. Fry the mushroom slices in batches of 4 or 5 pieces for 2-3 minutes on each side until golden brown and crispy. You may need to add more oil midway through cooking.
Drain on paper towels or a wire cooling rack. Serve hot.