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Firstly, grind the saffron until a fine powder. Add in 3 tbsp of boiling water and let it rest for 5 minutes.
Combine the wet ingredients, including the saffron water. If you have time, you should let the oyster mushrooms sit in the buttermilk for 30 minutes to absorb the flavours and soften (you can also skip this step if needed).
Meanwhile, combine the dry ingredients and mix well.
To make the dipping sauce, blitz all the ingredients together in a blender.
Heat up oil in a large pot to 375 (gas stove mark 5).
Remove your mushrooms from the wet mixture, let excess marinade drip, then add them to the dry batter and coat thoroughly. Then shake the excess off and repeat to double dredge.
Carefully add to your oil, flipping until golden on all sides.
Let them rest on a wire rack.
Dip and eat! You can enjoy this in a wrap, sandwich, burger, with a side or on its own.
Enjoy!