Fried Tilapia With Oyster Mushrooms Food

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GRANDMA'S OYSTER MUSHROOM PO BOY



Grandma's Oyster Mushroom Po Boy image

Provided by Food Network

Categories     main-dish

Time 8h45m

Yield 5 servings

Number Of Ingredients 32

1 jalapeño
2 teaspoons vegetable oil
1 teaspoon red pepper flakes
1 1/4 cups unsweetened soy milk
1/4 cup tapioca flour
4 teaspoons kappa carrageenan
1 1/4 teaspoons salt
2/3 cup refined coconut oil
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
2 tablespoons nutritional yeast
1/2 cup unsweetened soy milk
1 tablespoon lemon juice
2 teaspoons agave
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon apple cider vinegar
2 cups vegetable oil
1 tablespoon horseradish
1 tablespoon vegan Worcestershire
1/2 teaspoon garlic powder
1/4 teaspoon salt
3 tablespoons chipotle peppers
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup panko
5 pounds oyster mushrooms
2 cups unsweetened soy milk
3 cups vegetable oil
5 buns
Pickles, for serving
1 head red cabbage, shredded

Steps:

  • For the vegan pepper jack: Dice the jalapeño and sauté in a pan in the oil with the red pepper flakes on medium heat.
  • Meanwhile, in a saucepan, add the soy milk, tapioca flour, kappa carrageenan and salt. Start cooking at medium heat until it starts to thicken.
  • Slowly add the coconut oil to the soy milk mixture. Emulsify with an immersion blender to blend until the oil and liquid fuse together, then add the apple cider vinegar, lemon juice and nutritional yeast, whisking. Fold in the jalapeño mixture until fully mixed, then scrape it into a 5-by-9-inch bread pan or cheese mold. Let set in the fridge for 8 hours.
  • For the vegan mayo: With an immersion blender, emulsify the soy milk, lemon juice, agave, mustard powder, salt and vinegar in a bowl for 30 seconds, then add the vegetable oil, continuing to emulsify on high until the liquid thickens.
  • For the horseradish mayo: Mix the horseradish, Worcestershire, garlic powder, salt and 2 cups vegan mayo in a small bowl.
  • For the chipotle mayo: Mix the chipotles, lemon juice and 1 cup vegan mayo a in small bowl.
  • For the mushrooms: Mix together the flour and panko in a bowl. Dredge the oyster mushrooms in the unsweetened soy milk followed by the panko mixture.
  • Bring the oil to 350 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
  • Fry 5 to 8 mushroom petals until golden brown and crispy, about 4 minutes on each side.
  • Slice the cheese 1/2-inch-thick (or however thin you like it) and place it on the buns.
  • Put a pan on a burner on medium-low heat.
  • Place the bun and cheese face down in the pan to melt the cheese until lightly toasted brown.
  • Spread some horseradish mayo, 5 dill pickles, oyster mushrooms, red cabbage, chipotle mayo and the cheesy bun top. (Save remaining mushrooms and sauces for another use; see Cook's Notes.) Enjoy.

LEMON-PEPPER TILAPIA WITH MUSHROOMS



Lemon-Pepper Tilapia with Mushrooms image

My husband and I are trying to add more fish and healthy entrees to our diet and this one makes it easy. It comes together in less than 30 minutes, so it's perfect for hectic weeknights. -Donna McDonald, Lake Elsinore, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons butter
1/2 pound sliced fresh mushrooms
3/4 teaspoon lemon-pepper seasoning, divided
3 garlic cloves, minced
4 tilapia fillets (6 ounces each)
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 medium tomato, chopped
3 green onions, thinly sliced

Steps:

  • In a 12-in. skillet, heat butter over medium heat. Add mushrooms and 1/4 teaspoon lemon pepper; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer., Place fillets over mushrooms; sprinkle with paprika, cayenne and remaining lemon pepper. Cook, covered, 5-7 minutes or until fish just begins to flake easily with a fork. Top with tomato and green onions.

Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

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