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Indian Oyster

These mushrooms have an earthy aroma. They are velvety and tender with a mild, faintly sweet flavor reminiscent of anise. They are very meaty in texture which makes them very versatile and they hold up very well in any dish.

Vegan Fried Chicken


150 g oyster mushrooms

1 ½ cups plain flour

1 ½ teaspoon paprika powder

1 ½ teaspoon garlic powder

1 ½ teaspoon onion powder

1 teaspoon turmeric powder

¼ teaspoon cayenne pepper (add more or less        depending on how spicy you like it)

1 teaspoon salt

Cracked pepper

Oil for frying, ive used canola oil

Wipe oyster mushrooms with a damp paper towel to remove any dirt

  • In a large bowl, add the flour and all the spices. Mix together until well combined

  • In a second bowl, add ⅓ cup of the flour mixture with ¾ cups of water. Whisk together until to achieve a smooth batter consistency

  • Dip each mushroom into the wet batter mixture then into the flour mixture. Double coat each mushroom back into the wet batter and then back in the flour mixture, making sure the mushrooms are fully coated in flour

  • Heat oil in a pot over high heat and carefully drop mushrooms into the oil one at a time in batches. Don't overcrowd the pot, you can fry a few at a time depending how large your pot is. Let them fry for a few minutes until nice and golden on all sides

  • Remove and place on paper towels to remove excess oil, then place on a cooling rack to keep crispy until the rest is done. Enjoy with your favourite dipping sauce or make a delicious vegan "chicken" sandwich

One Pot Creamy Mushroom Pasta


  • 2 tsp (10 mL) 

    vegetable oil

  • 2 medium shallots, chopped 

  • 6 cloves garlic, minced

  • 1 red hot chili pepper, minced

  • 2 vegetable bouillon cubes

  • 2 cups (480 mL) 

    boiling water

  • 1⅔ cups (399 mL) 

    canned full-fat coconut milk

  • 16 oz oyster mushrooms, sliced 

  • 14 oz (400 g) dry fusilli pasta 

  • ¼ cup (38 g) sun-dried tomatoes in oil, drained, chopped

  • 2 Tbsp (4 g) nutritional yeast flakes

  • 1 Tbsp (15 mL) sodium-reduced soy sauce 

  • 1 tsp (2 g) paprika powder

  • 1 pinch ground black pepper, plus more to taste

  • 1 pinch salt, plus more to taste

  • 4 cups (120 g) fresh spinach


  1. Add the oil to a large pot on high heat. When hot, add the shallots, oyster mushrooms, garlic, and chili, and sauté until lightly golden, about 3 minutes.

  2. Add all of the remaining ingredients to the pot, except for the spinach, and bring to a boil, then reduce to a simmer. Cook for 12 - 15 minutes, partially covered, stirring occasionally to prevent burning.

  3. When the pasta is al dente, remove from the heat and add the spinach. Stir until the spinach is wilted.

  4. Optional: Squeeze over some lemon juice and sprinkle on thinly sliced basil leaves if desired. 

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