Korean Buffalo Mushroom ‘Wings’

Twisted’s Korean Buffalo Mushroom ‘Wings’ recipe is Spicy, crunchy, and moreish – the perfect pairing for our Brewgooder IPA!

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the mushrooms

400goyster mushrooms

100gcornflour

2 tspgarlic powder

1 tspbaking powder

1 tbspplain flour

pinch of salt

1 litrevegetable oil, for frying

spring onions, to serve

for the buffalo sauce

100gunsalted butter

3 tbspgochujang

1 tbsprice vinegar

1/2 tbsphoney

for the ranch

4 tbspsour cream

1lime, juiced

Small handfulcoriander, finely chopped

1spring onion, finely chopped

1 tspsesame seeds

1 tbspsesame oil

to tastesalt and pepper

Inspired by classic buffalo wings, these fried oyster mushrooms are tossed in a sweet and spicy gochujang buffalo sauce and served with a herby sesame ranch.

Method

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.