Frying is not the healthiest option for foods but when I was transitioning to electric foods it was my lesser evil to meat.
Ingredients:
- 2 Portobello mushrooms
Batter:
- 1/2 cup spelt or kamut flour (use chickpea flour to make this recipe gluten-free or nut or seed meal)
- 1/4 tsp ground ginger
- 1/2 tsp cayenne pepper
- 2 tsp onion powder
- 1 tsp sea salt
- 1/2 cup nut or seed milk (or water)
- Grape-seed oil or avocado oil (for frying)
Method:
- Heat oil in a medium small or medium sauce pan.
- Cut each mushroom into 4 pieces.
- Coat one piece of the mushroom in the batter and add to frying pan.
- Fry for 2 minutes max before the mushroom begins to extract water, causing it to be soggy.
- Set aside on a paper bag or cooling rack to cool.
- Do this with each mushroom piece.
