COOKS IN 60 MINUTES
PREPARED BY GAZ OAKLEY
1 cup/120g Plain Flour
1 tbs Vegetable Oil
1 tsp Sea Salt
1 tsp of;
1/2 cup/60g Panko Bread Crumbs
1 Cup/120g Flour Frying Oil
1/4/60ml Vegetable Oil
1/2 cup/120ml Buffalo Sauce
2 tbs Maple
3 tbs Tomato Ketchup
4 Vegan Croissants, baked to packet instructions
4 tbs Vegan Mayo
1 cup/50g Shredded Lettuce
1 Tomato, sliced
4 Slices Vegan Cheese
Pre heat your oven to 180 degrees C & line a baking tray with parchment paper.
First up make the batter, simply whisk together the flour, water, oil & salt until it resembles a pancake batter style consistency.
Next in a separate mixing bowl, add all the coating mix ingredients and mix well.
Simply, individually dip each mushroom first in the batter mixture then into the coating mixture. I repeat this twice so the mushrooms are really well coated. Then place the mushrooms on your lined baking tray.
To cook the mushrooms, add the frying oil to a large frying pan & place the pan over a medium heat.
When the pan is hot, add the mushrooms and shallow fry them for 3 minutes on each side or until they are nicely golden. Once fried, place them back onto the baking tray and then into the oven to cook through to the centre for 10 minutes.
Meanwhile whisk together buffalo sauce, maple & ketchup in a small mixing bowl. Once the mushrooms have baked, dunk them in the buffalo sauce mixture & place them back on the tray & into the oven for a further 2 minutes.
To serve, spread the mayo on your freshly baked croissants, then add lettuce, tomato, top with a mushrooms & vegan cheese.