These wild maitake mushrooms came from Dave Odd at Odd Produce, though we have bought cultivated varieties at Korean and Thai grocers and even Mariano’s. Crispy Fried Cauliflower and Maitake Mushroom Recipe
1 cauliflower head cut into wing and drummette sized pieces
1/2 pound wild maitake mushrooms separated
Oil for frying
2 cups all purpose flour
Pinches of cumin, allspice, nutmeg, thyme, basil, oregano, white pepper, ripped sage, salt and smoked salt.
1 teaspoon nutritional yeast
2 tablespoons tapioca
2 tablespoons potato starch
1 tablespoon garbanzo bean flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup water
In a shallow pan or bowl combine flour, spices and nutritional yeast, set aside.
For the eggy wash; mix the dry ingredients and whisk in water.
Set up a cooling rack to receive the battered mushrooms and cauliflower.
Take a one handful of cauliflower or mushrooms at a time and dredge in the seasoned flour.
Move the flour dredged ingredients and place them in the eggy wash and then transfer back to the seasoned flour.
Place coated cauliflower and mushrooms on a cooling rack to rest for at least 15 minutes before frying.
Heat up 1-2 inches of oil in your frying pan on high to medium high.
Once the oil just barely begins to smoke add the mushrooms and cauliflower, make sure to leave space between all the pieces, as to not crowd the pan. Fry until lightly golden brown and turn over and continue to cook until the bottom browns a bit as well.