RICHMOND, Va. -- Let’s celebrate Veganuary! Sequoia “Chef CoCo” Ross is excited to share her tasty 'Shrooms with us. These bite-sized morsels are deep fried and filled with cheese. For more information on Chef CoCo’s baking company, visit her website.
6 oz Daiya cream cheese (room temperature)
1/4 cup shredded Rooted Delights Mozzah cheese
2 Tablespoons granulated garlic, Pinch of dried parsley
Pinch of dried tarragon, 2 Tablespoons of fresh chives, chopped
salt and pepper to taste
12 large button mushrooms
1 cup unbleached all purpose flour
1 1/2 teaspoons Kosher salt, 1/2 teaspoon smoked paprika, 1/2 cup oat milk
Vegetable oil for frying
1 cup vegan mayo
2 teaspoons Dijon Mustard
1 teaspoon white wine vinegar
2 teaspoons prepared horseradish
1. Blend the dried herbs, spices, fresh chives, garlic and cheeses until smooth. Salt and pepper to taste. A handheld mixer, low speed, works nicely.
2. Using a damp cloth, remove any dirt from the mushroom caps and reserve the stems.
3. Using a rubber spatula, spoon the cheese mixture into a piping bag or ziploc bag. Set aside.
4. Whisk the flour with 1/2 teaspoon salt and paprika in a small bowl.
5. Pour the oat milk into a small bowl.
6. Cut the tip of the piping bag and fill the mushroom caps with cheese, careful not to overfill. Then dip the mushrooms in the milk and then the flour. Repeat this step and place the "battered' mushrooms onto a parchment lined tray.
7. Once all of the mushrooms have been battered, place in the freezer for several hours to set.
8. Place all the sauce ingredients into a small bowl and whisk.
9. Heat the vegetable oil in a deep fat fryer. Only fry 4 mushrooms at a time. Fry until golden brown. Drain excess oil on paper towels. Sprinkle with remaining salt.
10. Serve on a platter with dipping sauce. Enjoy!