Vegan Buffalo Fried Mushrooms {Recipe}

Juicy, succulent 'shrooms are fried and slathered in a red-hot sauce for a meaty, mustn't-miss appetizer.

Hen of the woods muhsrooms, a favorite among chefs for their deep flavor and delicate texture, are transformed into crispy, red-hot buffalo "wings" in this recipe from New York's P.S. Kitchen. 

What You Need:

For the buffalo glaze:
2 cups Frank's RedHot sauce 
½ cups agave nectar 
½ stick vegan butter

For the mushrooms:
5 cups panko breadcrumbs 
1¼ cup all-purpose flour
1 tablespoon cornstarch 
1 tablespoon salt
1 teaspoon black pepper 
13 ounces seltzer water
4 3.5-ounce packages hen of the woods mushrooms, cut into ⅛ pieces
4 cups canola oil, for frying

What You Do:

1. For the buffalo glaze, into a small saucepan over medium heat, simmer hot sauce and agave. Add butter and stir continuously until butter is fully melted. Pour glaze into a large mixing bowl and set aside.
2. For the mushrooms, into a large mixing bowl, place panko breadcrumbs and set aside. Into a medium bowl, mix together flour, cornstarch, salt and pepper. Slowly whisk in water until well-combined and clump-free. 
3. In batches, dredge mushrooms in flour mixture, and toss with breadcrumbs until completely coated. Remove mushrooms from bowl and place in a single layer on a baking tray. 
4. In a two-quart pot, warm oil to 350 degrees. Once hot, carefully drop in mushrooms and fry until golden brown. Remove mushrooms from oil, drain on a paper towel-lined baking sheet. Once all mushrooms are fried, place into bowl with buffalo glaze and toss to coat thoroughly. Serve immediately.

Photo courtesy of P.S. Kitchen