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Oyster Mushroom Fritters with Scallion Aioli

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Ingredients
  

For the Aioli

  • ½ cup mayonnaise (or vegenaise)
  • 2 oz scallion greens finely minced (save a pinch for garnish!)
  • ½ lemon juiced
  • ¼ cup extra virgin olive oil
  • ½ tsp salt

For the Mushrooms

  • ½ lb Blue Oyster mushrooms
  • 1 cup milk
  • 1 egg
  • 1 cup flour
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp cayenne powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp smoked paprika

Instructions
 

For the Aioli

  • Place mayonnaise, lemon juice, scallion greens, and salt in food processor and begin blending.
  • Slowly drizzle olive oil into mixture as it processes and whip until smooth. Taste and adjust salt if desired. Set aside in refrigerator.

For the Mushrooms

  • Prepare the mushroom by gently tearing fronds into bite-size pieces from edge of cap to stem, making sure to keep pieces connected to base.
  • Whisk milk and egg in large mixing bowl.
  • Whisk flour, salt, pepper, cayenne powder, onion powder, garlic powder and cumin in separate large mixing bowl.
  • Coat mushroom in liquid mixture then dredge in flour. Repeat this process one more time then place mushroom in refrigerator.
  • Pour enough oil to submerge mushroom in large vessel and heat to 350°F.
  • Once oil is up to temperature, remove mushroom from refrigerator and slowly lower into cooking vessel gill-sides down. Use metal utensil to ensure it is fully submerged and cook until golden brown (about 10 minutes). Remove and place on drying rack.
  • Place mushroom on serving plate and cut center in “X” pattern to make room for dipping sauce. If mushroom cluster doesn’t stand on its own, wrap the base of it in a rolled piece of aluminum foil to help it stand up.
  • Place sauce in center, garnish with some more scallion greens and serve.

Notes

Adapted from North Spore 
https://northspore.com/blogs/the-black-trumpet/5-of-the-best-blue-oyster-mushroom-recipes