📝 Ingredients:
- 250g (8–9 oz) button or cremini mushrooms (cleaned and trimmed)
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened plant milk (soy/oat/almond)
- 1 tsp apple cider vinegar or lemon juice (to make vegan buttermilk)
- 3/4 cup breadcrumbs (panko works best for extra crispiness)
- 1/4 cup nutritional yeast (for cheesy, umami flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Oil for frying or baking spray if air-frying/oven baking
👩🍳 Instructions:
1. Prep the Vegan Buttermilk:
- Mix plant milk with apple cider vinegar or lemon juice. Let it sit for 5 mins to curdle slightly.
2. Set Up Breading Stations:
- Bowl 1: Flour with a pinch of salt & pepper
- Bowl 2: Vegan buttermilk
- Bowl 3: Breadcrumbs + nutritional yeast + garlic powder + onion powder + paprika + salt & pepper
3. Bread the Mushrooms:
- Dip each mushroom in flour → then into the buttermilk → then coat well in the breadcrumb mixture.
4. Cook:
Option A: Frying
- Heat oil in a pan over medium heat.
- Fry mushrooms in batches until golden brown and crispy (about 2–3 mins per side).
- Drain on paper towels.
Option B: Air-Frying
- Preheat air fryer to 375°F (190°C).
- Spray mushrooms lightly with oil.
- Air fry for 12–15 minutes, shaking halfway through, until golden and crispy.
Option C: Oven-Baking
- Preheat oven to 425°F (220°C).
- Place mushrooms on a baking tray lined with parchment, spray with oil.
- Bake for 20–25 minutes, flipping halfway.
🧄 Serving Suggestions:
- Serve hot with vegan garlic mayo, sriracha aioli, or ranch dip.
- Sprinkle chopped parsley and a squeeze of lemon juice for freshness.
