Magic mushroom burger recipe
 This crispy battered oyster mushroom burger is completely indulgent and completely made from vegetables. Great for vegans and omnivores alike! This recipe is based on the Magic Mushroom Burger served at MOOSHIES in London. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the burger seasoning). 180g/6¼oz oyster mushrooms, sliced lengthways into large bite-sized pieces 1 heaped tbsp sriracha1 tbsp all-purpose seasoning100g/3½oz gram flour 8 tbsp aquafaba (see tips)100g/3½oz panko breadcrumbs vegetable oil, for deep frying 180g/6¼oz oyster mushrooms, sliced lengthways into large bite-sized pieces 1 heaped tbsp sriracha 1 tbsp all-purpose seasoning 100g/3½oz gram flour 8 tbsp aquafaba (see tips) 100g/3½oz panko breadcrumbs vegetable oil, for deep frying 4 hash browns4 tbsp sriracha mayonnaise¼ iceberg lettuce, shredded4 vegan brioche-style buns, halved and toasted 4 hash browns 4 tbsp sriracha mayonnaise ¼ iceberg lettuce, shredded 4 vegan brioche-style buns, halved and toasted Method Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together.Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended.To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper.Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper.To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together. Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together. Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper. Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper. Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper. To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. Recipe tips Aquafaba is the liquid you find in cans of cooked legumes, most commonly chickpeas. Its viscous texture makes it a very useful vegan egg replacement.