Who can resist the great pleasure of eating crispy and juicy fried mushrooms? This recipe combines crispy mushroom cutlets with red cabbage slaw and creamy mango sauce.
I love to use oyster mushrooms because it’s easy to find, affordable, and have a good texture (pretty similar to chicken). I lightly marinate the mushrooms with soy sauce and toasted sesame seeds so they become more flavorful. This technique also prevents the mushrooms become dry if you slightly overcook them.
Mushroom Cutlets with Red Cabbage Slaw
- 250 gr oyster mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- freshly ground black pepper
- 1 large egg
- 1/2 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 1 cup panko
- 1 tablespoon furikake
Red cabbage slaw
- 1/4 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 mango, roughly cubed
- juice of 1 lime
- 1 garlic clove
- sea salt
- 2 cups shredded cabbage
- 1/4 cup pickled jalapeno
- 1 carrot, finely sliced
- 1 tablespoon chopped cilantro
- To make the mango sauce: in a blender add mayo, yogurt, mango, lime, garlic, and salt. Blend until smooth and set aside until ready to use.
- In a shallow bowl mix soy sauce, sesame oil, and dashi. Marinade oyster mushrooms with soy sauce mixture for 3 to 5 minutes.
- Meanwhile, put the shredded cabbage, carrot, pickled jalapeno, and chopped cilantro in a bowl, season with a pinch of salt. Add half of the mango sauce to the vegetable bowl, and mix everything well until all the vegetables are coated lightly in a dressing.
- Prepare 3 trays. Lightly beat egg and oil in one tray, put flour in another tray, and mix panko with furikake in the last tray.
- Dredge mushroom cutlets in flour, then dip in a beaten egg and coat them with breadcrumbs. Heat up oil in a pan to 180 C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become golden brown.
- Serve the mushroom cutlets with red cabbage slaw and mango-mayo sauce.