I feel bad for vegetarians during football season; all the best foods are not plant based (let the hate mail begin). A veggie burger is ok, but there is no such thing as cauliflower bacon, quinoa ribs, or asparagus wings. My friends at Fruitful Forest (she has foraged local mushrooms, micro greens, eggs, and other cool items – check her out at the Manassas Farmers’ Market) had some chicken-of-the-woods mushrooms, so I decided to do them buffalo style. It’s vegetarian but not vegan. I hope you like it.
1 pound chicken-of-the-woods mushrooms
2 egg whites plus 1 teaspoon water
1 cup rice flour
8 tablespoons butter
1 clove minced garlic
2 tablespoons high-temperature oil
1/4 cup blue cheese dressing
1/2 cup hot sauce
Heat wok to medium high.
Cut mushrooms in strips.
Brush with wet paper towel.
Dip mushroom strips in rice flour.
Dip mushroom strips in egg whites and water.
Dip again in rice flour and set aside.
When all strips are coated, add 3 tablespoons of oil to wok.
Add half the strips to wok and brown on both sides.
Remove to a paper towel.
Melt butter in microwave-safe bowl.
Add hot sauce and garlic and stir.
Repeat with second half of mushroom strips.
Toss mushrooms in buffalo sauce you just made.
Serve with blue cheese dressing.