• Gently clean mushrooms with a damp paper towel & remove bottom stem.
  6 oz Oyster Mushrooms
• Pull apart 2-3 mushroom sections together and set aside.

PREPARE DRY BATTER

• Add all spices to flour and mix well.
  1 ½ cups All Purpose Flour, 2 teaspoons Paprika, 2 teaspoons Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Poultry Seasoning (blend of herbs, vegan), 1 teaspoon Salt, ½ teaspoon Black Pepper
• Fill a flat pan with ¾ of the flour mixture.

PREPARE WET BATTER

• To remaining flour mixture, add non-dairy milk and mix until smooth.
  ¾ cup Almond Milk (or preferred non-diary milk)

BATTER MUSHROOMS

• Dredge mushrooms one by one into wet batter then dry batter, being sure to cover all layers.

COOK MUSHROOMS

• Heat oil over high heat and carefully add mushrooms. Don’t overcrowd.
  Canola oil (or other high heat oil)
• Cook a few minutes (approximately 2-3) on each side until golden brown.
• Remove from pan and place onto rack. NOTE: place first on paper towel to remove excess oil, if desired

PREPARE TOASTED BUN

• Spread vegan butter onto bun and toast in oven or air fryer until golden.
  4 Sesame Hamburger Buns, 1 tbsp Vegan Butter

PREPARE SPICY SAUCE

• Combine preferred amounts of mayo & hot sauce, set aside.
  Vegan Mayo, Franks RedHot Sauce (or preferred hot sauce)

ASSEMBLE SANDWICH

• Spread preferred amount of spicy sauce on toasted bun, add mushrooms and top with optional pickles.
  Hamburger Pickles