Plant-Based Buffalo Fried Mushrooms

Juicy, succulent 'shrooms are fried and slathered in a red-hot sauce for a meaty, mustn't-miss appetizer.

Ingredients

• For the Buffalo glaze:
• 2 cups Frank's RedHot sauce
• ½ cup agave nectar
• ½ stick vegan butter
• For the mushrooms:
• 5 cups panko breadcrumbs
• 1¼ cup all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon salt
• 1 teaspoon black pepper
• 13 ounces seltzer water
• 4 3.5-ounce packages hen of the woods mushrooms, cut into ⅛ pieces
• 4 cups canola oil, for frying

Method

1. For the Buffalo glaze, into a small saucepan over medium heat, simmer hot sauce and agave. Add butter and stir continuously until butter is fully melted. Pour glaze into a large mixing bowl and set aside.
2. For the mushrooms, into a large mixing bowl, place panko breadcrumbs and set aside. Into a medium bowl, mix together flour, cornstarch, salt, and pepper. Slowly whisk in water until well-combined and clump-free.
3. In batches, dredge mushrooms in flour mixture, and toss with breadcrumbs until completely coated. Remove mushrooms from bowl and place in a single layer on a baking tray.
4. Into a two-quart pot, warm oil to 350 degrees. Once hot, carefully drop in mushrooms and fry until golden brown. Remove mushrooms from oil, drain on a paper towel-lined baking sheet. Once all mushrooms are fried, place into bowl with Buffalo glaze and toss to coat thoroughly. Serve immediately.