Source of Recipe
Recipe courtesy of Tiger!Tiger!, San Diego, CA
8/10/2019 Hot Mushroom Recipe | Food Network
List of Ingredients
1/2 cup cayenne pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet smoked paprika
1/4 cup ground black pepper
1/4 cup kosher salt
1/4 cup brown sugar
1/2 head green cabbage, sliced very thinly
1 cup Bread-and-Butter Pickled Celery
1/4 cup soy milk
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 tablespoon distilled white vinegar
1 bunch scallions
1 garlic clove
2 cups canola or any neutral oil
Oil, for frying
1 cup cornstarch
1 bunch beech or maitake mushrooms, kept
intact as a bunch
Salt, for sprinkling
Focaccia bread, toasted
Special equipment: a deep-fryer
For the spice mix: Combine cayenne, garlic powder, onion powder, smoked
paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4
months in an airtight container.)
For the slaw: Combine the cabbage and Pickled Celery thoroughly.
For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar,
scallions and garlic to a blender and blend until a homogenous color. With
the blender running, slowly add the oil to emulsify. If the mayo becomes too thick,
add a little ice water to thin it out.
For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
Heat cornstarch in 4 quarts water in a saucepan until clear.
Coat mushrooms in cornstarch slurry, then fry until the exterior is golden
brown. While the mushroom is still very hot from the fryer, coat in 1
tablespoon of the spice mixture, and a little extra salt. Coat both sides of the
focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw
on top of that.
Bread-and-Butter Pickled Celery:
Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and
coriander seeds in a pot until it reaches a boil. Pour over the celery and
onion in a large bowl. Let sit until cool.
This recipe was provided by a chef, restaurant or culinary
professional. It has not been tested for home use.