Crispy Mushrooms with Ginger Rice
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Recipe Intro From lisathompson
Did you know mushrooms are one of the most sustainable plant-based ingredients out there? They require little water and can be grown in small spaces, which is why we’re highlighting them in this recipe to celebrate Earth Month. I battered up these oyster mushrooms and tossed them in panko before oven-frying for about 35 minutes. They come out SO crispy and delicious. In the meantime, you can start on your fragrant ginger scallion rice made with USA-grown rice, I toss some frozen peas in at the end for added plant-based protein. One easy way to be more mindful about sustainability is by ditching plastic bags and buying rice from the bulk bins of your local grocery store. Shopping for produce (like mushrooms, scallions, and ginger!) at your local farmer’s market is another opportunity to purchase produce without any extra packaging. I also just learned that flooded rice fields in the US provide a habitat for wildlife, isn’t that cute?
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ingredients
For the Crispy Mushrooms
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 3/4 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 cup water
- 1 tablespoon soy sauce
- 12 ounces oyster mushrooms, torn into 2-inch pieces
- 3 1/2 cups panko breadcrumbs
- Neutral oil, such as grapeseed or avocado oil, for drizzing
ingredients
For the Ginger Rice
- 3 cups water
- 1 tablespoon grated ginger
- 3 scallions thinly sliced
- 2 teaspoons kosher salt
- 2 cups USA-grown long grain white rice
- 1 1/2 cups frozen peas
ingredients
- BBQ sauce, for serving (optional)
- Japanese mayo, such as Kewpie, for serving (optional)
Method
Make the Crispy Mushrooms
Step 1
Preheat the oven to 425°F. Line two sheet pans with aluminum foil and coat with non-stick cooking spray.
Step 2
Add the all-purpose flour, cornstarch, chili powder, garlic powder, onion powder, and salt to a large bowl and stir to combine. Add in the water and soy sauce and whisk until no clumps remain.
Step 3
Working in batches, add the torn oyster mushrooms to the batter and toss to coat well, then coat thoroughly with panko. Arrange evenly on the prepared baking sheets and repeat until the remaining mushrooms are breaded.
Step 4
Drizzle the mushrooms with oil and bake, rotating halfway through, for 35 minutes. Mushrooms should be golden brown and very crispy.
Make the Ginger Rice
Step 1
Meanwhile, bring 3 cups of water to a boil in a medium pot with the grated ginger and sliced scallions.
Step 2
Add kosher salt, then stir in rice. Return to a boil, then cover and reduce to a simmer for about 15 minutes, until rice is tender. Add the frozen peas and fluff with a fork, then cover and let steam until ready to serve.
Step 3
Serve a crispy mushroom atop a bed of ginger rice and drizzle with BBQ sauce and Japanese mayo, if desired.
Video
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