Tamarind BBQ Oyster Mushrooms

Ingredients

• 1¼ cups (300 ml) organic ketchup
• 2 Tbsp (30 ml) tamarind concentrate
• 2 Tbsp (30 ml) apple cider vinegar
• 2 Tbsp (30 ml) vegan Worcestershire sauce
• 1⁄4 cup (60 ml) maple syrup
• 1 tsp salt
• 1⁄4 tsp chile powder
• 1⁄4 tsp red pepper flakes
• 1⁄4 tsp cinnamon
• 1⁄4 tsp cumin
• 1⁄2 cup (120 ml) water
• Sunflower oil for deep frying
• 3 to 5 cups (375 to 625 g) all-purpose flour for coating
• 2 lbs (900 g) oyster mushrooms, trimmed, or chicken of the woods, separated into 2-to-3-oz (55 to-85 g) pieces
• Cilantro micro greens, for garnish
• Step 2 Once the BBQ sauce is cool, put the mushrooms and sauce in a container. Marinate the mushrooms in the tamarind BBQ sauce for 6 to 8 hours, or overnight.