Woody Fingerfood Recipe
Introduction
These woody fingerfoods are a delightful combination of earthy flavors and textures. Made with a variety of mushrooms and seasoned with Asian spices, they are perfect for snacking or entertaining.
Ingredients
- 1 pound mixed mushrooms (such as shiitake, oyster, and cremini), finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon five-spice powder
- 1/4 cup breadcrumbs
- 1/4 cup nutritional yeast
- 2 tablespoons chopped fresh parsley
- Vegetable oil, for frying
- Salt, to taste
Instructions
- In a large skillet, heat some vegetable oil over medium heat.
- Add the chopped onion and garlic to the skillet and sauté until translucent.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown.
- Stir in the soy sauce, sesame oil, black pepper, and five-spice powder. Cook for an additional 2-3 minutes.
- Remove the skillet from heat and let the mushroom mixture cool slightly.
- Transfer the mushroom mixture to a food processor and pulse until well combined, but still slightly chunky.
- In a mixing bowl, combine the mushroom mixture with breadcrumbs, nutritional yeast, and chopped parsley. Mix well.
- Shape the mixture into small finger-sized logs or patties.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the woody fingerfoods in batches until golden brown and crispy on all sides.
- Remove from the skillet and place on paper towels to drain excess oil.
- Sprinkle with salt to taste.
- Serve hot with your favorite dipping sauce.
Enjoy these woody fingerfoods as a unique and delicious appetizer, or serve them as part of a vegan Asian-inspired feast. Get ready to experience the magic of mushrooms in every bite!
Hiroshi
Nutritionfacts | Calories: 150 Total Fat: 7g Saturated Fat: 1g Cholesterol: 0mg Sodium: 300mg Carbohydrate: 18g Fiber: 4g Sugar: 3g Protein: 7g |
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Preparation Time | 30 minutes |
Allergy Information | Gluten |