Approx 2 cups of oyster mushrooms
1 cup Totally Nuts Original Almond Mylk
3 tsp of lemon juice or apple cider vinegar
1 1/2 cups chickpea flour (or all-purpose flour if you are not GF)
1 Tbsp avocado oil or canister of spray oil
A few dashes of hot sauce + a few dashes of each: salt, pepper, garlic powder, onion powder, smoked paprika and cumin
1 tsp each salt, pepper, garlic powder, onion powder, smoked paprika, cumin
Buttermilk: Combine 1 cup of Totally Nuts! Original Almond Milk with lemon juice or apple cider vinegar, set aside for at least 20 minutes so that it curdles, making vegan "buttermilk"
Marinate: Preheat air fryer* to 375 degrees F (190 C). Mix buttermilk with hot sauce and spices. Don't be shy with the spices, this is to help give the mushrooms some flavor. Clean your mushrooms. If they are in bigger chunks, separate them into smaller chunks (think small chicken wing size) so that they can get crispy and then toss with the buttermilk in a large bowl. Let marinate for 15 minutes, flipping regularly or stirring so they get evenly soaked.
Breading: In a large bowl mix flour and spices well. Carefully remove from the buttermilk, saving the milk. Evenly coat mushroom chinks in the flour mixture, shake off the excess, dip again into the buttermilk, then do another coating of flour.
Cook: Coat the bottom of your air fryer pan with some oil, then place mushrooms in a singe layer leaving space in between. Cook for 5 minutes, then brush or spray all sides with a little oil to promote browning. Cook another 5 to 10 more minutes until golden brown and crispy. Smaller pieces will be ready sooner than the large chunks.
Enjoy however you like, we recommend dipping or slathering it in "buttermilk" ranch, no matter what you do. (See our recent recipe for buttermilk ranch dressing).
*If you do not have an air fryer you can deep fry in a pan with oil or try the same method as above baking them in the oven.