Fried Pleurotus Eryngii Mushrooms with Lemongrass Dressing 酥炸杏鮑菇伴香茅柠檬酱

The vegan recipe for Fried King Oyster Mushrooms with Lemongrass Dressing:

servings – 4

Fried Pleurotus Eryngii Mushrooms

  • 300 g Pleurotus eryngii mushrooms/king oyster mushrooms (slice)
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp basil power
  • 1 cup roasted cashew nuts (coarsely grind)
  • ½ tsp black pepper powder
  • 1 tsp salt
  • 1 tbsp wheat flour
  • 3 tbsp rice flour
  1. Mix Pleurotus eryngii mushrooms with nutritional yeast flakes, salt, wheat flour and black pepper powder.
  2. Then, combine ground cashew nuts, rice flour and basil powder as a second layer crispy coating.
  3. Heat oil over medium heat.
  4. Coat Pleurotus eryngii mushrooms with the cashew nut crispy coating above and fry until they are crisp and golden brown.
  5. Remove, drain and lay them on a plate.

Lemongrass Dressing

  • 2 stalks lemongrass (slice the bulbs and dice)
  • ½ lemon (squeze the juice)
  • 2 tbsp nutritional yeast flakes
  • 3 tbsp maltose syrup
  • 1 tbsp sugar
  • 1 tbsp corn starch
  • 1 tbsp olive oil
  • 1 ½ cup water
  1. Heat olive oil and lightly fry the lemongrass.
  2. Add lemon juice, nutritional yeast flakes, maltose syrup, sugar, corn starch and water.
  3. Bring to a boil, remove, ladle the dressing over the fried Pleurotus eryngii mushrooms and serve.
  4. Enjoy!