Asian

Vegan crispy Szechuan mushrooms

Name: Vegan crispy Szechuan mushrooms recipe
Yield: 4
Cuisine: /asian
Ingredients: 300–400g oyster or pearl mushrooms, cut into medium size pieces; 3 cups vegan red wine; 2 cups soy sauce; 1 cup brown sugar; 4 sprigs rosemary, chopped roughly; 4–5 cm piece ginger; 2 teaspoons garlic, minced; 2 cups vegan hoisin sauce; 2 cups vegan mushroom oyster sauce; 1/2 cup caster sugar; 2 teaspoons ground or minced ginger; 2 tablespoons ground Szechuan peppercorns, toasted; 1/2 cup cornflour; 1/2 cup plain flour, sifted; Steamed rice or vegan fried rice; 2 spring onions, sliced; 1/4 cup sesame seeds, toasted; Sliced red chilli

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by delicious. team

delicious. team

Nov 02, 2020

This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35). Photography by Julie Renouf.

300–400g oyster or pearl mushrooms, cut into medium size pieces

Marinade

3 cups vegan red wine
2 cups soy sauce
1 cup brown sugar
4 sprigs rosemary, chopped roughly
4–5 cm piece ginger
2 teaspoons garlic, minced

Szechuan pepper sauce

2 cups vegan hoisin sauce
2 cups vegan mushroom oyster sauce
1/2 cup caster sugar
2 teaspoons ground or minced ginger
2 tablespoons ground Szechuan peppercorns, toasted

Tempura batter

1/2 cup cornflour
1/2 cup plain flour, sifted

To serve

Steamed rice or vegan fried rice
2 spring onions, sliced
1/4 cup sesame seeds, toasted
Sliced red chilli

Method

1.

For the marinade, mix all ingredients together. Place mushrooms in a non-metallic dish and pour over marinade. Refrigerate for 8–10 hours or up to 2 days.
2.

For the Szechuan pepper sauce, add all sauce ingredients to a saucepan and heat through until sugar has dissolved. Keep warm until ready to serve.
3.

For tempura batter, whisk ingredients together with 1 cup iced water to form a thin batter. Have a deep-fryer or wok with vegetable oil ready on 180°C. Drain marinade from mushrooms and reserve for another time. Dip the mushrooms in the tempura batter, a quarter of the pieces at a time. Deep-fry until crispy, then drain on paper towel and keep warm in oven while you batter and fry the remaining pieces.
4.

To serve, either mix fried mushrooms with sauce or serve sauce separately. The first time I made this we mixed it all together, and it looked amazing and tasted great, but now we add the sauce at the table so everyone can have as much as they like. It’s quite sweet, so a little bit goes a long way.
5.

Serve with either steamed rice or vegan fried rice. Garnish with spring onions, toasted sesame seeds and sliced red chilli.