Vegan Breaded Mushrooms
These Vegan Breaded Mushrooms are so crispy on the outside and bursting with delicious flavor on the insides! Easily coat your mushrooms in a savory breading and then fry them to golden perfection for all to enjoy!
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Bonnie - Serene Trail
Servings: 5
Calories: 282kcal
Ingredients
- 16 ounces cremini mushrooms, ~20-22 mushrooms, (453g)
- 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, add more if needed, (300ml)
- 1 tsp garlic powder
- 1 tsp onion powder
Dry Breading
- 1 cup breadcrumbs, (150g)
- 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
Any favorite type of mushroom can be used in place of cremini. If your mushrooms are a larger variety, simply cut them into bite-sized pieces.
Air Fryer or Oven-Baked Instructions
Do not coat the mushrooms in cornstarch, skip this step on the recipe card. Just 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 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
Serving: 4 mushrooms~ | Calories: 282kcal | Carbohydrates: 36.5g | Protein: 6.8g | Fat: 12.9g | Saturated Fat: 1.7g | Sodium: 559mg | Potassium: 538mg | Fiber: 3.3g | Sugar: 8.2g | Calcium: 141mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.