These mushrooms are juicy and succulent with a crispy light batter and a hint of lime in each irresistible bite.
3 1/2 lb (1.5 kg) portobello mushrooms, stems removed and gills scraped
2 Tbsp (30 mL) freshly squeezed lime juice
1 1/2 Tbsp (20 mL) vegan Worcestershire sauce
4 to 5 Tbsp (60 to 75 mL) potato starch (or arrowroot powder or cornstarch)
3 to 4 Tbsp (45 to 60 mL) extra-virgin olive oil
Few pinches sea salt
Few pinches freshly ground black pepper
Sea salt (for finishing)
Slice mushrooms into 1 to 1 1/2 in (2.5 to 4 cm) thick strips. In large shallow dish, combine lime juice and Worcestershire sauce. Add mushrooms and season with pepper; marinate for at least 20 minutes, flipping mushrooms halfway through.
On large plate, combine potato starch and salt. In nonstick frying pan on high, heat 3 Tbsp (45 mL) oil. Coat marinated mushrooms in starch mixture, and lightly tap them to remove any clumps.
Carefully add mushrooms to pan, searing one side for 4 to 5 minutes, until golden brown and crispy. Flip over and cook for another 3 to 4 minutes or until crispy, adding more oil if needed. If mushrooms stick together, separate with a heatproof spatula.
Serve hot, sprinkled with additional salt if desired. If reheating is necessary, transfer to a lined baking pan and bake at 450 F (230 C) until hot.
Serves 3 as side dish.
Source: “Mushroom Mania“, alive #323, September 2009