Reading Time: < 1 minute
- 1/4 cup vegan fish sauce
- 2 tsp wakame flakes crushed
- 1/2 lemon juice
- 4 king oyster mushrooms large
- 3/4 cup soy milk
- 1 clove garlic minced
- 1/2 tsp black salt
- black pepper cracked
- 1 cup vegetable oil
- 1/4 lemon juice and zest
- 2 tbsp oil to shallow fry
- 1/2 tsp chilli flakes optional
- parsley, rocket, lemon wedges to serve
Prepare the marinade. Into a bowl, combine the fish sauce, wakame flakes, lemon and ¼ cup of water.
Slice the mushrooms into rounds. Take a small apple corer or a round object and cut holes in the mushroom rounds to create calamari ring shapes. I like using a piping tip or cannolo tube.
Toss the mushrooms in the marinade to coat thoroughly. Allow to marinate while making the aioli.
Pour the milk into a blender. Add the garlic, salt and black pepper and blend. With the blender running on low, slowly pour in the neutral oil in a steady stream. The sauce will start to thicken.
Add the lemon juice and zest. This will emulsify and thicken further.
Drain the mushrooms from the marinade. Heat the olive oil in a frypan. Add the mushrooms and lightly pan-fry for 1-2 minutes, sprinkling in the optional chilli flakes.
Serve on a bed of rocket and garnish with fresh herbs and lemon wedges. Drizzle over the aioli generously.