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Shenarri "Greens" Freeman's Tamarind BBQ Oyster Mushroom Platter
“I always try to make dishes that are approachable and familiar to whoever's eating the food,” says Shenarri Freeman, the executive chef at Cadence in New York City, where she’s known for her vegan soul food, and Ubuntu in Los .
“I always try to make dishes that are approachable and familiar to whoever’s eating the food,”
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Ingredients
Instructions
step 1
To make the Tamarind BBQ Sauce, combine all sauce ingredients together in a small pot. Bring to a boil and then simmer for 10 to 15 minutes.
step 2
Marinate mushrooms in the Tamarind BBQ Sauce for 6 to 8 hours or overnight.
step 3
To cook mushrooms, combine chickpea flour and cornstarch. Preheat oil to 350°. In a bowl, coat the mushrooms with chickpea flour and cornstarch mixture and then deep-fry until golden brown.
step 4
Once mushrooms are done, brush Tamarind BBQ Sauce on serving plates. Divide mushrooms among the plates and brush mushrooms with BBQ sauce.
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