Oyster mushroom nuggets {vegan}

Ah les nuggets… quand on devient végétarien ou vegan c’est forcément le genre de chose qu’on a envie de reproduire. Ici on les fait souvent avec du tofu ou des protéines de soja texturé, mais aussi sous forme de nuggets de pleurotes et je peux vous dire que c’est notre version préférée ! La texture des pleurotes est juste parfaite et le croustillant à l’extérieur c’est le summum de l’extase culinaire ! Oui le gras c’est la vie et franchement avec une bonne petite sauce yaourt, une bonne salade et pourquoi pas des frites au four, it's the perfect meal and frankly you'll win points with your kids (I know what I say !!!) !

Mushrooms are so good,

I thought it made a great slogan, non ?! Stop joking, if you never eat oyster mushrooms, run and buy some because you have to try these vegan nuggets ! So yes, frying is not light light, but it's ok from time to time, and then we don't have to eat them with mayonnaise eh !!!

Oyster mushroom nuggets {vegan}

FOR TWENTY

500 g oyster mushrooms
150 g of breadcrumbs
15 cl of vegetable cream (here soy)
50 grams of starch
salt and pepper
1 teaspoon of paprika
1 teaspoon of granulated garlic
Vegetable oil for frying

FOR THE SAUCE

200 g plain vegetable yogurt (here soy)
a few sprigs of chives or other aromatic herbs
2 tablespoons of olive oil
1 tablespoon of lemon juice
Salt and pepper

Remove the oyster mushrooms from each other if necessary and quickly pass them under water then drain them well.
Mix together the vegetable cream and starch, salt, pepper and add the paprika and garlic powder.
in another container pour the breadcrumbs.
Heat the oil (enough to fry).
Dip the oyster mushrooms one by one in the cream mixture then in the breadcrumbs.
Fry approximately 2 minutes on each side, over medium high heat.
Reserve on absorbent paper.
For the sauce, mix all the ingredients together and serve with the oyster mushrooms !
Add a few lemon wedges and young shoots if you like and enjoy !