Super Bowl Fried Maitake, Carolina Caviar, and Guacamole

The fried Maitake mushrooms recipe was adapted from one by Joanne Molinaro from the Korean Vegan. They look a lot like chicken. We had four different sauces, including the sauce mentioned. We have made the dips many times before.

Ingredients

Mushroom Marinade

• 1/4 cup dry white wine
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp white pepper
• 1 tsp MSG
• 2 tbsp soy sauce

Fried Mushrooms

• 1 lb maitake mushrooms
• 1 1/2 cup Korean tempura flour mix
• 2 tbsp corn starch
• 2 tbsp sugar
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp white pepper
• 1 tsp black pepper
• 3 to 4 tbsp dry white wine
• 4 cups oil (for frying)

For the Sweet & Spicy Sauce

• 2 tbsp gochujang
• 1 tsp soy sauce
• 1 tsp grated ginger
• 1 tsp minced garlic
• 2 tsp brown sugar
• 1 tbsp ketchup
• 2 tbsp water

Guacamole

• 2 ripe Hass avocados (in the restaurant, we use 48 per batch, multiple times per day!)
• 2 tsp lime juice
• 2 tbsp cilantro (chopped)
• 1/4 cup red onion (finely chopped)
• 1/2 jalapeño, including seeds (finely chopped)
• 1/2 tsp table salt

Carolina Caviar

• 1 can black beans
• 1 can corn niblets
• 1 cup English cucumbers, chopped
• 1/2 cup red bell pepper, chopped
• 1 cup cherry tomatoes, quartered
• 1 cup chopped cilantro
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 tablespoon canola oil
• 5 tablespoon red wine vinegar

Instructions

Fried Mushrooms

1. Make the marinade by whisking together all the marinade ingredients. Set aside.
2. Prep the maitake mushrooms by pulling them apart into smaller pieces, about the size of chicken wings or thighs. Pour the marinade over the mushrooms and toss with your hands until evenly coated. Place in an airtight container and refrigerate for at least 30 minutes and up to 4 hours.
3. While the mushrooms are marinating, prepare the dredge by whisking together Korean tempura flour mix, corn starch, sugar, onion powder, garlic powder, white pepper, and black pepper in one large bowl.
4. Take 1/2 cup of the dredge and place in a separate bowl. Whisk in about 3 to 4 tablespoons of wine until it reaches a pancake batter-like consistency.
5. Bring your frying oil up to 375°F. Coat the marinated mushroom pieces first in the dry dredge, then in the wet batter, then once more in the dry dredge before dropping in the oil. Do not crowd the pan.
6. Cook the mushroom pieces until golden brown (about 3 minutes), flipping as necessary. Remove and place on a cooling rack to drain excess oil. Finish cooking the rest and allow them to cool to room temperature.
7. For the Sweet & Spicy Sauce, simply whisk together all the sauce ingredients and set aside.
8. Use a brush to coat with the Sweet & Spicy Sauce.
9. Garnish with sesame seeds and scallion greens before serving.

Guacamole

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand) and be a nice dark green color on the outside.
2. Cut the avocado in half and then remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over and over) and adjust seasoning if necessary.

Carolina Caviar

1. Mix beans, vegetables, and cilantro together.
2. Mix salt, pepper, garlic, oil, and vinegar together and pour over bean mixture.
3. Marinate 1 hour.