Preparation

Step 1

Make sure you clean your veggies! Wash your mushrooms well and dry them (note: mushrooms tend to hold a lot of water, so it's best you dry them as we will season them and marinate them later)

Step 2

Dice your mushrooms in 1/2 or any size you'd like to (note: we suggest cutting them in popcorn "chicken" sizes)In a large bowl, you will add your sliced mushrooms, squeeze a whole lime, add your seasonings and shake!

Step 3

Let's move over to the flaky flour! In a separate bowl, add 1 cup of gluten free flour and toss in seasonings. Add 1/2 of spring water and whisk till you get a pankcake batter consistency. Now add in those marinated mushrooms and submerge till mushrooms are completely covered in batter.

Step 4

In a bag or bowl, you'll add 1/2 cup of gluten free flour. Add 2 tsp of pink salt.Step 5Head over to your frying pan or wok and make sure your pan is hot and ready to fry.

Step 6

Toss in your battered mushrooms into your dry flour in a bag or bowl with leg to shake.Step 7Now fry till golden brown. Using your mesh strainer you can easily scoop your mushrooms and add to your baking sheet or bowl to serve.