King Trumpet Mushroom Fries
I'm *slightly* obsessed with my neighborhood Japanese market, Mitsuwa. Only in those lovely aisles of natto and green tea mochi can I find organic king trumpet mushrooms and fresh shishito peppers. Seriously, this combo is a staple appetizer in my life. The 'fries' were actually a crazy experiment that turned out to be ADDICTIVE. So, finally, I share my discovery with y'all! This will be a fan favorite appetizer, rest assured. Simply double the recipe if you're feeding a big group.
• 15 Jilz crackers, blended to flour (any flavor can work but I love the Tuscan!)
* If you don't have these handy, you can sub with 1/3 cup gluten-free flour
• 13 oz of king trumpet mushrooms (about 1 ½ packets)
• 2 teaspoons liquid aminos or tamari
• ½ cup veggie broth
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ cup nutritional yeast
• lots of black pepper
• sea salt, to taste
1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Cut mushrooms in half, lengthwise, then cut in half again (should have about 4 slices from one large mushroom).
3. In a large mixing bowl, add mushrooms, flour from crackers, veggie broth, spices, nutritional yeast, tamari, and toss with hands.
4. Pour mushroom mixture onto parchment paper and bake for 35~ mins, until golden brown and crispy on the edges.
5. Let 'fries' cool for 5-10 minutes, sprinkle with some extra nutritional yeast + black pepper, and enjoy! I love dipping these in a good marinara sauce or mayo.