Ras El Hanout Oyster Mushrooms with a Lemony Harissa Dip

This is our vegetarian take on a Moroccan classic of pan-fried fish served with red chermoula sauce, made with harissa and enhanced with extra lemon, garlic and cilantro. Our version swaps in oyster mushrooms for the fish, and the mushroom flavor and texture really shine through.

We season them with Ras El Hanout, the quintessential Moroccan spice blend, which provides a boost of warm flavors that complement the mushrooms really well. Serve as an appetizer with the Lemony Harissa sauce for dipping, or over a bowl of steamed rice with a dollop of the sauce for a main dish.

To prepare the lemony harissa sauce, in a small bowl, stir together the Harissa with Preserved Lemon, Preserved Lemon Paste (if using), cilantro, garlic and olive oil. Set aside until ready to serve.
To prepare the mushrooms, in a large, deep sauté pan over medium-high heat, pour in neutral oil to a depth of 1 inch and heat until hot. When you add the mushrooms, the oil should lightly bubble around them.
Meanwhile, cut the mushrooms into a few pieces, keeping some of the clusters attached at the stem.
In a medium bowl, beat together the eggs, cilantro and ½ teaspoon of the salt. In another medium bowl, stir together the flour, Ras el Hanout and the remaining ½ teaspoon salt.
Dip the mushrooms into the flour mixture, coating them completely, then tap them a bit to get rid of the excess flour. Dip the floured mushrooms into the egg mixture, coating them completely. Let the excess egg drip back into the bowl.
Gently place the mushrooms in the hot oil and fry until lightly golden brown. Flip the mushrooms and fry until lightly golden brown on the other side. Transfer the fried mushrooms to a paper towel-lined plate and let cool briefly. Serve with the lemony harissa sauce.