Sunday, January 23, 2011

Coconut Crusted Mushrooms

There is a woman at work that I have known for years. I really enjoy working with her and recently we discovered that we were both vegan. How awesome!

After quite a while of trying to coordinate schedules to go to lunch, on Friday we finally were able to connect and head out to a vegan restaurant called Mi Lah, which is right around the corner from our office in downtown Philadelphia.
















I really enjoyed our lunch and am hopeful that we can continue to explore the city together one vegan friendly place at a time.

This recipe is my attempt to replicate the coconut crusted mushroom appetizer that she ordered. It was absolutely to die for.  It was battered and fried, with a coconut crust and had a nice dipping sauce with it.  I used the basic batter for the Baked Onion Rings I recently posted and went from there.

The side benefit of making this recipe? My daughter discovered she likes mushrooms!

Lord knows I am a sucker for both coconut and mushrooms.  The two of them together on a plate is absolute heaven!

Coconut Crusted Mushrooms

For the mushrooms:
8 oz of your favorite mushrooms (I used cremini and shitake)
2 tbsp cornstarch
1 cup So Delicious Unsweetened Coconut Milk
1/2 cup flour
1 1/4 tsp apple cider vinegar
1 1/4 cup unsweetened shredded coconut
Salt and pepper to taste
Oil for deep frying (I used vegetable oil)*

For the dipping sauce:
Zest of 1 orange
Juice of 1 orange
1tbsp plus 1 tsp whole grain Dijon mustard
2 tbsp fig preserves**
1/2 tsp cayenne pepper

In a large mixing bowl combine the milk, flour and cornstarch to form a batter. Stir until smooth. Add the apple cider vinegar, 1/4 cup coconut and salt and pepper. Stir until incorporated.

Place the rest of the coconut in shallow bowl.

Drop mushrooms in the wet batter first. Once coated roll in the dry coconut. Place on a baking sheet.  When all mushrooms are complete place the baking sheet in the refrigerator for an hour (this will help ensure the batter sticks to the mushrooms when frying).

Heat oil in a deep fryer or deep pan to 350 degrees. You will need enough oil that the mushrooms can float freely.  Once the oil is hot drop mushrooms into the fryer and allow to fry until golden brown.  If not using a fryer with a basket remove with a spider and drain on paper towels.

For the dipping sauce simply whisk all ingredients together.

*Note: these also could easily be baked.  Skip the refrigerating step and put them in a 350 degree oven flipping once during the cooking process until golden brown.

**Note: if you do not have fig preserves you could easily substitue orange marmalade.

3 comments:

  1. Wow, if I were eating cooked food this weekend that's just what I'd like to be enjoying while watching football! Can't wait to try it.

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  2. JL goes Vegan is right! These are perfect for a Super Bowl party! I keep looking for new ways to cook with So Delicious coconut milk. Thanks so much for sharing this recipe!

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  3. Um...this sounds delicious! I just got a bunch of criminis. I think I'll make these post-workout tonight!

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