About This Recipe
Note: You can fry these in advance on the day of your dinner party. Keep them on the counter and 15 minutes before you’re ready to serve, put them in the oven at a very low heat, then baste them with the BBQ sauce.
Tamarind BBQ Sauce
- 1¼ cups (300 ml) organic ketchup
- 2 Tbsp (30 ml) tamarind concentrate
- 2 Tbsp (30 ml) apple cider vinegar
- 2 Tbsp (30 ml) vegan Worcestershire sauce
- 1⁄4 cup (60 ml) maple syrup
- 1 tsp salt
- 1⁄4 tsp chile powder
- 1⁄4 tsp red pepper flakes
- 1⁄4 tsp cinnamon
- 1⁄4 tsp cumin
- 1⁄2 cup (120 ml) water
Fried Oyster Mushrooms
- Sunflower oil for deep frying
- 3 to 5 cups (375 to 625 g) all-purpose flour for coating
- 2 lbs (900 g) oyster mushrooms, trimmed, or chicken of the woods, separated into 2-to-3-oz (55 to-85 g) pieces
- Cilantro micro greens, for garnish
Step 1Make the tamarind BBQ sauce: Put all of the BBQ sauce ingredients in a saucepan over medium heat. Whisk to combine thoroughly and heat the mixture, stirring occasionally, until everything is married, 8 to 10 minutes. Set aside to cool.
Step 2Once the BBQ sauce is cool, put the mushrooms and sauce in a container. Marinate the mushrooms in the tamarind BBQ sauce for 6 to 8 hours, or overnight.
Step 3Make the fried chicken of the woods: Fill a heavy-bottomed pot or Dutch oven with oil so that it comes about, but no more than, halfway up the sides of the pot. Heat the oil over medium-high to high heat until it reaches 350°F/180°C on a fry or probe thermometer.
Step 4Meanwhile, put the flour in a large bowl. Remove the mushrooms from the marinade (but save the sauce for brushing later!) and thoroughly coat the marinated mushrooms with the flour, using tongs or one hand. Fry the coated mushroom pieces in small batches: Using tongs, carefully add the mushrooms to the hot oil. Fry until they are golden brown, about 1 minute. Transfer them to a rack or paper-towel-lined plate to drain.
Step 5In a large bowl, toss the fried mushrooms with the leftover BBQ sauce and transfer to a plate or platter. Garnish with micro greens. Make sure to eat them immediately, while hot and crispy.
Substitutions: Use maitake, lion’s mane, lobster, or chicken-of-the-woods mushrooms