Crispy Chicken of the Woods Mushroom Nuggets

Preparation time : 10 minutes
Cooking time : 15 minutes
Servings : 2

Ingredients

Nugets

300 g fresh Chicken of the Wood Mushrooms or fresh Oyster Mushrooms, cleaned and cut into bite-sized pieces
2 eggs, lightly beaten
1/2 cup all-purpose flour (or ½ cup flour + ½ cup panko breadcrumbs for extra crunch)
3 tbsp cornstarch
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp baking powder
1/2 tsp paprika
1/4 tsp dried thyme
1 1/2 tsp salt
¼ tsp black pepper
6 tbsp vegetable oil (for shallow frying)

Sauce

1 cup mayonnaise
1 tbsp sriracha

Preparation

Prepare the Mushrooms:

Clean the mushrooms and cut them into bite-sized pieces. If using Chicken of the Woods, blanch in salted boiling water for 5 minutes. Then drain and pat dry with a paper towel to remove excess moisture.

Coat the Mushrooms:

Mix together flour, cornstarch, dried thyme, salt, pepper, paprika, onion, garlic and baking powders. 
Dip each mushroom piece into the beaten eggs, then dredge in the seasoned flour until fully coated. Shake off excess flour.

Pan-Fry:

Heat 6 tbsp vegetable oil in a large skillet over medium-high heat.
Add the coated mushroom pieces in a single layer (do not overcrowd the pan).
Cook for 3–4 minutes per side, turning occasionally, until golden brown and crispy. Transfer to a plate lined with paper towel to absorb excess oil.

Make the Sauce, Serve:

In a small bowl, whisk together mayonnaise and sriracha until smooth and creamy.
Serve on the side with the hot croquettes.