Vegan Bloomin Mushrooms

Ingredients Vegan Spicy Mayo

• 1/2 cup vegan mayonnaise

• 2 teaspoons sriracha

• 1 teaspoon rice wine vinegar

Fried Enoki Mushrooms

• 2 quarts vegetable oil

• 1/4 cup cornstarch

• 1/4 cup all purpose flour

• 1 teaspoon salt

• 1/4 cup Just Egg

• 2 Tablespoons 80-proof vodka

• 1/4 cup club soda

• Half of 1 200-gram package of enoki mushrooms, bottom portion removed, leaving mushrooms still connected

To assemble

• 1 scallion, sliced

• Lemon wedges

• 1 Tablespoon togarashi or chili flake

Preparation

1. Combine spicy mayo ingredients and set aside.

2. Chill all of the fried mushroom ingredients, from cornstarch to club soda, for at least 20 minutes so they are all cold before you mix them together. This keeps gluten from forming, resulting in a lighter, crispier tempura batter.

3. In a heavy-bottomed saucepan, heat oil over medium until it reads 375 degrees on a digital thermometer. Or, if you don’t have a thermometer, test the temperature by dropping a small pinch of flour into the oil. It should sizzle immediately.

4. Whisk cornstarch, flour, and salt together in one bowl. In another bowl, combine egg and vodka, and stir. Pour egg mixture and club soda into the flour mixture, and whisk very briefly to just combine, leaving some clumps of dry ingredients.

5. Separate two or three sections of enoki mushrooms, keeping them mostly connected at the bottom. Dip them into the tempura batter, and hold them over the bowl, sliding off the excess batter with your hands.

6. Carefully lower the battered mushrooms into the hot oil, and cook for about 4 minutes on one side. Flip and continue frying for another 3-4 minutes, until golden brown.

7. Remove from the oil and place on a paper bag to drain. Sprinkle lightly with salt.

8. Arrange mushrooms together on the plate to look like a bloom. Garnish with sliced scallions and togarashi. Serve with spicy mayo and lemon wedges.

Recipe by Stephanie Ganz for Vegetarian Times