Back for another bite of Dying Light culinary experience in Dying2Cook series? Dwellers of Villedor are surrounded by relics of the past, like those nostalgic posters of Mr. Chicken Pie’s burgers. A bittersweet reminder of Old World cravings. True, you might hear the occasional cluck from the rooftop pens, but in this new world, chicken meat is a luxury few can afford.
But when there’s a will, there’s a way! As the streets of Villedor, though teeming with danger, are also rich with mushrooms.
So we’re swapping out the poultry for “fungal bits” – crunchy deep-fried mushrooms, topped with fresh greens from the Bazaar, a spicy sauce, enclosed in buns (hopefully made from non-heist flour) – we’re about to serve up Old World delicacy!
Sponsored post in collaboration with Techland
VIDEO RECIPE
OLD WORLD STYLE SHROOM BURGER
Dying Light 2
PREPARATION TIME: 1 hour
PRICE: average
SERVINGS: 2 servings
DIFFICULTY: medium
YOU’LL NEED
knife
small pot
pan
bowls
INGREDIENTS:
200g oyster mushrooms
vegetable oil (such as canola) for frying
2 burger buns
a handful of shredded iceberg lettuce
1 small red onion, thickly sliced
BATTER
1/2 cup / 70g all-purpose flour, or as needed
1/2 cup / 120ml water or oat milk, or as needed
1/2 tsp smoked ground paprika
1 tsp ground sweet paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
2 pinches freshly ground pepper
DRY MIX
5 Tbsp all-purpose flour
5 Tbsp corn flour
1 tsp curry powder
a pinch of salt
SAUCE
1 medium pickled cucumber
4 Tbsp mayonnaise
1 Tbsp ketchup
1 tsp yellow mustard
1 tsp dried parsley flakes
1/4 tsp prepared horseradish
a pinch of pepper and salt
PREPARATION
SAUCE
- in a bowl thoroughly combine diced pickled cucumber, mayo, ketchup, horseradish, parsley, and a pinch of salt, then set aside
BATTER
- in one bowl, add all-purpose flour and spices: ground smoked paprika, sweet ground paprika, onion powder, garlic powder, salt and pepper – and mix thoroughly
- then add water or oat milk and whisk thoroughly with a fork to obtain a thick batter
- add more water or flour if needed to get the right consistency
DRY MIX
- in a second bowl, add corn flour, all-purpose flour, curry powder, and a pinch of salt – and mix thoroughly
DEEP FRIED MUSHROOMS
- clean mushrooms with a damp towel, then cut off hard stem tips
- dip mushrooms in batter, then transfer into a second bowl and coat mushrooms in dry flour mix
- heat the oil in a saucepan – test oil by dipping a little bit of flour, if it sizzles immediately, it’s ready
- fry mushrooms until golden for about 4-5 mins, flip twice while frying
- transfer fried mushrooms to a paper towel to get rid of the excess oil
FRIED ONIONS
- warm a little oil on a pan
- place onion on a pan, sprinkle with a pinch of salt, and fry slices for 2-3 minutes on each side until nicely browned
ASSEMBLY
- cut buns in half and toast for about 1 min
- spread sauce on the lower half, add a few fried mushrooms, shredded lettuce, then more fried mushrooms, top with more sauce
- close with the second half of a bun and serve immediately