Smoky Szechuan Dredged Oyster Mushroom Meze

• vegan
• bbq
• asian-fusion
• meze
• mushrooms
• plant-based
• szechuan
• appetizer
• Emily

Introduction

Hey there, flavor explorers! Today, we're diving into the 'dredged meze' trend that's been lighting up food feeds, but we're giving it my signature SoCal-meets-Seoul BBQ treatment. Imagine ultra-crispy, hand-torn oyster mushrooms—our 'pulled pork' of the fungi world—dredged in a spicy Szechuan-spiced flour and served alongside a smoky Gochujang BBQ dip. It's crunchy, it's smoky, and it's designed for sharing. This dish is a celebration of textures and the perfect way to bring that vibrant, plant-based fusion energy to your next gathering!

Ingredients

• 1 lb King Oyster mushrooms, hand-torn into bite-sized shreds
• 1 cup white rice flour
• 1/2 cup cornstarch
• 2 tbsp toasted Szechuan peppercorns, crushed
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 cup sparkling water (chilled)
• High-heat oil for shallow frying
• 1/4 cup Gochujang (Korean chili paste)
• 2 tbsp maple syrup
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp liquid smoke
• 1 tsp grated fresh ginger
• Toasted sesame seeds and sliced scallions for garnish
• Pickled daikon and cucumber slices for serving

Instructions

• In a large bowl, whisk together the rice flour, cornstarch, crushed Szechuan peppercorns, smoked paprika, and garlic powder.
• Gradually whisk in the chilled sparkling water until a light, airy batter forms. It should be the consistency of heavy cream.
• Toss the torn oyster mushrooms into the batter, ensuring every nook and cranny is well-coated.
• Heat about half an inch of oil in a heavy skillet or cast-iron pan over medium-high heat.
• Carefully place the dredged mushrooms into the hot oil in batches, avoiding overcrowding. Fry until golden brown and shatteringly crisp, about 3-4 minutes per side.
• Drain the crispy mushrooms on a wire rack to maintain their crunch.
• In a small saucepan, combine the gochujang, maple syrup, soy sauce, liquid smoke, and grated ginger. Simmer over low heat for 2 minutes until glossy and combined.
• Arrange the crispy dredged mushrooms on a large platter. Drizzle half of the smoky BBQ glaze over them and serve the rest in a small bowl for dipping.
• Garnish with plenty of sesame seeds and scallions. Surround the mushrooms with pickled daikon and cucumber to complete the meze experience.

There you have it—a meze platter that’s as bold and vibrant as a California sunset! I love how the numbing heat of the Szechuan peppercorns plays with the deep, campfire smokiness of the BBQ glaze. It's fresh, it's experimental, and it's proof that vegan BBQ is anything but boring. Can't wait to see your recreations! Stay vibrant and keep those grills hot!

Emily