Lemon Pepper Buffalo Oyster Mushroom Nuggets

Don't miss out on making a classic recipe with oyster mushrooms. Glazed buffalo over a lemon pepper taste to make it a classic recipe.

Fan favorite recipe that will be a conversation starter. These crisp Lemon pepper buffalo oyster mushrooms are a great meat replacement, and often described to have a smilar taste and texture to chicken. Give this mouth watering recipe a try, and let me know what you think about it.

This taste exactly like buffalo chicken. Thank you! –Jane Williams

Lemon Pepper Buffalo Oyster Mushroom Nuggers

Ingredients

• 8 oz Oyster Mushrooms

Wet Batter (Buffalo Buttermilk)

• 1/2 cup plant based milk (unsweetened)

• 1/2 cup Frank's Buffalo Sauce

• 1 Tbsp apple cider vinegar

Dry Batter

• 3/4 cup of chickpea flour

• 1/2 cup of cornstarch

• 1 Tbsp baking powder

• 1/4 cup Frank's Seasoning

• 1/4 cup Lemon Pepper Seasoning

Buffalo Drizzle

• ***To make Buffalo Sauce from scratch just combine equal parts Frank's Hot Sauce and Vegan Butter in a saucepan and melt over medium low heat.

Section 2: Instructions

1. After cleaning mushrooms, carefully tear them apart to the desired size of nuggets. Combine ingredients for the wet batter / buffalo buttermilk marinade. Let your sit in this while you prepare.

2. Combine ingredients for the dry batter in a bowl.

3. Heat up oil to 375° F either in an electric deep fryer, or a dutch oven / pot with a deep fry thermometer.

4. Once oil is up to 375° F, remove your mushrooms from the wet mixture, let excess marinade drip, then add them to the dry batter and coat thoroughly. Get every nook and cranny covered in flour. Then shake the excess off and repeat to double dredge. Carefully add to your oil.

5. Fry for a few minutes, flipping if necessary, until golden brown. Let them rest on a wire rack lined baking sheet.

6. To get the wet buffalo glaze, pour your buffalo sauce over the the oyster mushrooms to be tossed.