Ingredients
For the mushroom bites
- 400 g (about 14 oz) button or cremini mushrooms, cleaned and dried
- 1 cup plant-based milk (soy, almond, or oat)
- 1 tbsp apple cider vinegar or lemon juice (to make vegan buttermilk)
- 1 cup all-purpose flour
- 2 tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 1½ cups breadcrumbs (panko or regular)
- 2 tbsp nutritional yeast (optional, for extra flavor)
- Oil for frying (or baking spray if baking)
For the cool herby dip
- ½ cup vegan mayonnaise or plain unsweetened vegan yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (or cilantro)
- Salt & pepper to taste
Instructions
- Prep the vegan “buttermilk.” In a small bowl, mix plant milk with vinegar or lemon juice and let sit for 5 minutes.
- Set up breading stations. In one shallow bowl, whisk flour, garlic powder, paprika, salt and pepper. In a second bowl, pour the vegan buttermilk. In a third bowl, mix breadcrumbs with nutritional yeast.
- Coat the mushrooms. Dip each mushroom in flour (shake off excess), then into vegan buttermilk, then roll in breadcrumbs until fully coated.
- Fry or bake.
- To fry: Heat oil in a skillet over medium heat. Fry mushrooms in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- To bake: Preheat oven to 200 °C (400 °F). Place mushrooms on a lined baking tray, lightly spray with oil, and bake 20–25 minutes until crispy, turning once halfway.
- Make the dip. In a small bowl, combine vegan mayo or yogurt, lemon juice, garlic, herbs, salt and pepper. Mix well and chill until ready to serve.
- Serve. Arrange crispy mushroom bites on a platter and serve hot with the cool herby dip.
Would you like me to make a baked-only version (no frying at all) for an even lighter snack?