Description
With just the right amount of crisp and crunch, this plate full of Shiitake Mushroom “Shrimp” will make you think they are actually fried.
Ingredients
Scale
- 10 medium shiitake mushroom tops, sliced in half (for a more shrimp look, cut out a half moon middle)
For Beer Batter
- 1/2 c. gluten-free flour mix of choice
- 1/4 c. gluten-free beer (or soda water)
For Breading
- 3/4 c. breadcrumbs (I used gf panko but use whatever you got)
- 1/4 tsp. dried basil
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/4 tsp. salt
- 1 Tbsp. olive oil
Instructions
- Preheat your oven to 425 degrees. Line your baking sheet with parchment paper.
- In a shallow bowl, combine the flour and beer together and whisk until it makes almost like pancake batter. You can add more beer or flour by the tablespoon if needed to ensure you get the right consistency.
- Place the bread crumbs, herbs, and oil in the other dish and mix together. The oil should give the crumbs a texture like wet sand.
- Dip the mushrooms into the pancake-like coating. With a fork, transfer to the breading mixture and coat completely.
- Place onto a baking sheet until all are completed.
- Bake for 7-10 minutes until one side is nice and brown.Flip them over to bake the other side. (Welcome that heat bath!)
- Bake another 7-10 minutes or until beautifully golden brown. Cooking times will vary from oven to oven.
- Sprinkle with salt once out of the oven and while still piping hot.
Notes
- Serve with lemon wedges and cocktail sauce for dipping.
- Makes 20 “shrimp” pieces.
Nutrition
- Serving Size: 2
