Rachel Ama served up tasty Cajun oyster mushrooms three ways for a vegan veggie feast on This Morning. They include Cajun beer-battered oyster mushrooms with tartare sauce, garlic crushed new potatoes and American-style ‘chicken’ pickle sandwich.<\/p>\n
The ingredients for the Cajun beer-battered oyster mushrooms with tartare sauce are: 150g plain flour, \u00bd tsp baking powder, 2 tsp sweet paprika, \u00bd tsp cayenne pepper, 1 tsp ground white pepper, 1 tsp ground cumin, 1 tsp dried oregano, \u00bd tsp dried thyme, 1 tsp garlic powder, 2 tsp salt, plus extra to serve, 50g cornflour, 300g oyster mushrooms, torn into bite-sized pieces, Sunflower or olive oil, for frying, 320ml cold lager (or soda water) and Lemon wedges, to serve.<\/p>\n
For the tartare sauce: 100g vegan mayonnaise, 2 tbsp capers, finely chopped, 1 garlic clove, minced, Freshly ground black pepper and Handful of fresh flat-leaf parsley.<\/p>\n
For the garlicky crushed new potatoes: 200g new potatoes, 3 tbsp olive oil, 2 garlic cloves, sliced, 2 portions of Cajun Beer-battered Oyster Mushrooms (see above), 2 portions of Tartare Sauce (see above), squeeze of lemon juice, Handful of fresh flat-leaf parsley, 1 spring onion, finely chopped, Sea salt and freshly ground black pepper.<\/p>\n
For the American-style ‘chicken’ pickle sandwich: 2 portions of Cajun Beer-battered Oyster Mushrooms (see above), 2 portions of tartare Sauce (see above), 2 vegan brioche burger buns, sliced in half, 2 gherkins, sliced, 2 tbsp sriracha or your favourite hot sauce and Handful of lettuce, shredded.<\/p>\n