Mushroom Tenders with a Garlic, Sage and Vegan Parm Butter

Crispy, festive mushroom tenders tossed in a sage and garlic butter.

15 minutes prep

20 minutes cook

Serves 3-4

Mia Jacobs

Ingredients

Crispy mushrooms:

100goyster mushrooms

65gplain flour

1 tsponion powder

1/2 tspdried rosemary

1/2 tspdried oregano

1/2 tspsmoked paprika

1 tbspapple cider vinegar/lemon

100mlsoy milk

75gcornflakes, crushed

30gplain flour

a pinchsalt

250mlvegetable oil

Cashew parmesan:

60gcashews

2 tbspnutritional yeast

a pinchflakey salt

Garlic and sage butter:

55gvegan butter

3garlic cloves, grated

6sage leaves, finely chopped

To serve:

2 tbspcranberry sauce

1 tbspchilli jam

These crispy mushrooms are juicy, tender, packed with flavour and outrageously crispy on the outside. Served with a sticky sweet cranberry and chilli jam, they're a next level snack or appetiser for your festive tables.

Method

Tear the mushrooms into halves, lengthwise. In one bowl add the 65g flour with the seasonings (stopping at the apple cider vinegar)

Add the apple cider to the soy milk then whisk into the seasoned flour until smooth. In another bowl combine the crushed cornflakes, 30g flour and salt.

Dip the mushroom pieces into the wet better and then into the dry (allowing any excess batter to drip off before coating in the cornflake mixture. Place each coated piece on a plate and leave to sit whilst you prepare everything else.

Blend the cashews, nutritional yeast and salt to a coarse powder - this is your cashew parmesan.

Heat the vegetable oil in a large frying pan over a medium heat. Once hot add the mushroom tenders and fry until deeply golden and crispy, flipping if necessary.

Once they're almost all fried, melt the vegan butter in a frying pan then add the garlic and sage. Fry for a minute or so until mellow and fragrant.

Serve with a mix of the chilli and cranberry jams.