Korean Buffalo Mushroom ‘Wings’ Recipe

Start by preparing the herby ranch. In a bowl, combine sour cream, lime juice, finely chopped coriander and spring onion, sesame oil, sesame seeds, salt, and pepper. Give it a good mix, then taste and adjust as necessary. Set aside.

Next, melt your butter in a pan. Once it starts to bubble, turn down to low then add gochujang, rice vinegar, and honey. Whisk to combine, then turn off the heat. Don’t worry if the sauce starts to separate, just give it a quick whisk to emulsify it again.

Preheat your vegetable oil to 180°C - you want it to come 1 to 2 inches up the side of your pan.

For your batter, whisk together cornflour, garlic powder, onion powder, baking powder, flour, salt, and water. Once the oil is up to temperature, dunk your oyster mushrooms in the batter then carefully drop in the hot oil.

Fry for a few minutes until super crispy and golden brown. Place on a wire rack to drain any excess oil, then toss in your korean buffalo sauce.

Plate up your fried mushrooms with some extra sesame seeds, spring onions, and a dish of your herby ranch. Enjoy with a Brewgooder x Twisted IPA!