These delicious Vegan Breaded Mushrooms are crispy on the outside and bursting with flavor on the inside! Easily coat your favorite type of mushroom in a savory, herb-filled breading and fry them to golden perfection. This tasty appetizer is perfect as a snack, side dish, or potluck favorite!
These vegan fried mushrooms are coated in a nice crunchy outer layer that gives them a hearty bite rather than a thin tempura-type of batter.
There is no need to order breaded mushrooms at a restaurant when you can easily make them yourself! Not to mention that they are rarely ever vegan friendly.
We like to dip these homemade crispy garlic breaded mushrooms in vegan ranch, but other dips such as Cherry Tomato Sauce or my Spicy Tahini Sauce would be tasty!
I have tried to bake these in the oven and in the air fryer, but I find good old pan-frying to produce the best outcome! Although, I do have air fryer and oven instructions down below.
Be sure to try my Air Fryer Squash, Breaded Squash, Tofu Nuggets, Cheese Curds, or Cream Cheese Wontons, if you’re looking for more crispy finger food that everyone will love!
Reasons To Love This Recipe
- Easy to make
- Savory & flavorful
- Dairy-free, no eggs
- Just a handful of ingredients
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
Ingredients and Substitutions
- Mushrooms – I use baby bella/cremini mushrooms, but chestnut, oyster, or white/button mushrooms work too!
- Cornstarch – Helps adhere the wet batter to the mushrooms. Arrowroot powder can be used instead.
- Flour – I use all-purpose, but any type works including gluten-free.
- Plant Milk – This is what makes the wet batter wet. Feel free to use water instead.
- Garlic and Onion Powder – These go in the wet batter to create a hidden layer of savory flavor! I would stick to powdered form, if possible, here.
- Breadcrumbs – I like to use the fine-crumb variety for this dish. Make sure to check the label as some store-bought versions have dairy. Another alternative is to use Panko breadcrumbs, which is usually vegan. Or you can make your own.
- Seasoning – Paprika, dried oregano, dried parsley, salt, and pepper are added to the dry breading. Feel free to substitute or sprinkle in other favorites.
- Oil for Frying – Use an oil that can withstand a temperature of 350°F such as olive, canola, or vegetable.
How to Make Vegan Breaded Mushrooms
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Pour the oil into a medium pot so that it’s 2-3 inches deep. Place the pot over medium-high heat to start to bring the temperature to 325-350°F.
Rinse the mushrooms and pat them dry as much as possible.
Add the mushrooms and cornstarch to a bag or bowl with a lid. Shake the bowl around to coat the mushrooms with the cornstarch. It’s okay if they aren’t entirely covered.
Stir the wet batter ingredients into a thick slurry in a shallow bowl.
Combine the dry breading ingredients in a separate shallow bowl.
Dip each mushroom into the wet batter until it’s fully coated. I use a fork for this. Shake off some of the excess batter and then place it in the dry bowl.
Roll each mushroom into the dry breading until all of the wet batter is covered with it. I use a slotted spoon for this. Repeat these steps until all of the mushrooms are breaded.
*Note, the wet batter will thicken over time. Stir in 1-2 tablespoons of plant milk or water to loosen it up and thin it out, if needed.
Fry the mushrooms in small batches for 3-4 minutes, flipping them halfway through. Remove them from the hot oil with a skimmer when they are golden brown.
Place them on a wire rack to cool and for the excess oil to drip off. Make sure to let them cool for at least 5 minutes because the centers will be hot!
Garnish the breaded mushrooms with fresh herbs such as basil and enjoy!
Air Fryer or Oven-Baked Instructions
Do not coat the mushrooms in cornstarch, skip this step on the recipe card. Dredge them in the wet batter and then cover them in dry breading.
- Air Fryer: Heat the air fryer to 375°F. Spray the basket with a chemical-free cooking spray or oil from a spray bottle. Place the mushrooms in the tray with an inch between them. Give them another spray of oil and cook them for 10-12 minutes, flipping them in between. Remove them from the air fryer when they’re golden brown.
- Oven: Heat the oven to 400°F. Place the breaded mushrooms on a lined baking sheet with an inch between them. Bake them for 30-35 minutes, flipping them halfway through. The mushrooms are ready when they’re a golden brown color.
Storage & Reheating
These breaded mushrooms are crispiest when eaten fresh, but still just as delicious as leftovers. Store them in a covered dish and in the refrigerator for 3 days. Reheat them in the microwave, oven, or air fryer until heated through.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Breaded Mushrooms
Bonnie – Serene Trail
Ingredients
- 16 ounces cremini mushrooms (453g) ~20-22 mushrooms
- 1/4 cup cornstarch (30g)
- oil for frying such as olive or canola
Wet Batter
- 3/4 cup all-purpose flour (90g)
- 1 1/4 cup plant-based milk (300ml) add more if needed
- 1 tsp garlic powder
- 1 tsp onion powder
Dry Breading
- 1 cup breadcrumbs (60g)
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp pepper
Instructions
- Pour the oil into a medium pot so that it’s 2-3 inches deep. Place the pot over medium-high heat and start to bring the temperature to 325-350°F (165°C).
- Rinse the mushrooms and pat them dry as much as possible. Add the mushrooms and cornstarch to a bag or bowl with a lid. Shake the bowl around to coat the mushrooms with the cornstarch. It’s okay if they aren’t entirely covered.
- Stir the wet batter ingredients into a thick slurry in a shallow bowl. Combine the dry breading ingredients in a separate shallow bowl.
- Dip each mushroom into the wet batter until it’s fully coated. I use a fork for this. Give it a gentle shake to shake off some of the excess batter and then place it in the dry bowl.
- Roll each mushroom into the dry breading until all of the wet batter is covered with it. I use a slotted spoon for this. Repeat these steps until all of the mushrooms are breaded. Note, the wet batter will thicken over time. Stir in 1-2 tablespoons of water or plant milk to loosen it up and thin it out, if needed.
- Fry the mushrooms in small batches for 3-4 minutes, flipping them halfway through. Remove them from the hot oil with a skimmer when they are golden brown.
- Place them on a wire rack to cool and for the excess oil to drip off. Make sure to let them cool for at least 5 minutes because the center will be hot! Garnish the breaded mushrooms with fresh herbs such as basil and enjoy!
Video
Notes
- Air Fryer: Heat the air fryer to 375°F. Spray the basket with a chemical-free cooking spray or oil from a spray bottle. Place the mushrooms in the tray with an inch between them. Give them another spray of oil and cook them for 10-12 minutes, flipping them in between. Remove them when they’re golden brown.
- Oven: Heat the oven to 400°F. Place the breaded mushrooms on a lined baking sheet with an inch between them. Bake them for 30-35 minutes, flipping them halfway through. The mushrooms are ready when they’re a golden brown color.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
