2 cups aquafaba (chickpea water, from a 20-ounce can of chickpeas)
2 tablespoons Aleppo pepper
1 tablespoon ground kombu
1 tablespoon Urfa biber
1 tablespoon salt
4 quarts trumpet, oyster and portobello mushrooms
1 cup cornmeal
1/2 cup rice flour
Vegetable oil, for frying
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Aviv, Portland, OR
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