Name: Freestyle Mushroom Pani Puri with 1971 Hook
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 24 chickpea crackers; 1 lb oyster mushrooms, sliced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 3 tbsp unsalted butter; 2 tbsp 1971 Hook hot sauce; 1 tbsp fresh chives, chopped; 2 tbsp sunflower seeds; 2 tbsp edible flowers; 1 cup sour cream; 3 tbsp 1971 Hook hot sauce; 1 tbsp lime juice

Chef Rob's Freestyle Mushroom Pani Puri is a vibrant fusion dish that combines the beloved Indian street food with a bold, Argentine-inspired twist. By using chickpea crackers as a base, this dish is elevated with the earthy richness of oyster mushrooms, perfectly sautéed with aromatic garlic and onions in a hot sauce compound butter. The pièce de résistance is the hot sauce crema, which highlights the complex flavors of the 1971 Hook hot sauce. This dish is a testament to Chef Rob’s creativity, bringing together diverse culinary traditions to create a spicy, flavorful experience that food lovers can't get enough of.

Instructions

1
In a cast iron skillet, melt the butter over medium heat. Add garlic and onion, sautéing until translucent.
Pro tip: Ensure the onions are finely chopped for even cooking.
2
Add the oyster mushrooms to the skillet and cook until golden brown, about 5 minutes.
3
Stir in 2 tbsp of 1971 Hook hot sauce, mixing well to coat the mushrooms evenly.
4
In a small bowl, combine sour cream, 3 tbsp of 1971 Hook hot sauce, and lime juice to make the hot sauce crema.
5
Fill each chickpea cracker with the mushroom mixture, then drizzle with hot sauce crema.
6
Garnish with chopped chives, sunflower seeds, and edible flowers for a pop of color and texture.

Chef Tips

•Serve immediately for the best texture.
•Store leftover crema in an airtight container in the fridge for up to 3 days.
•Adjust the amount of 1971 Hook hot sauce to taste.