Vegan Panko Fried Mushrooms
User Reviews
5
Vegan Panko Fried Mushrooms
Description
Vegan Panko Fried Mushrooms rely on a wet batter made with cashew milk, lemon juice, flour, cornstarch, and spices such as garlic powder and cayenne to create a thick coating enveloping sliced white mushrooms. After battering, the mushrooms are coated in panko breadcrumbs to achieve a crunchy exterior once fried in grapeseed oil. The creamy cashew dipping sauce uses soaked raw cashews blended with cashew milk, lemon juice, garlic powder, and fresh parsley, providing a cooling, dairy-free complement to the fried mushrooms.
The frying method ensures the mushrooms develop a crisp outer layer while maintaining a tender interior. The slight heat from cayenne and hot sauce in the batter balances the richness of the creamy dipping sauce. This combination makes for an enjoyable finger food or side dish.
To prepare, the mushrooms are first dipped in the prepared batter, then coated thoroughly with panko breadcrumbs, and fried in hot oil until golden and crisp. The dipping sauce is prepared by soaking cashews to soften and blending with other ingredients until smooth. This recipe requires basic tools such as mixing bowls, a skillet, and a blender for the sauce.
For frying, maintain medium heat to avoid burning the coating before the mushrooms are cooked through. The dipping sauce can be made ahead and stored chilled. This recipe offers a plant-based alternative to traditional fried mushrooms using accessible ingredients.
Ingredients
Crispy Panko Mushroom Ingredients
- 3/4 cup cashew milk Silk brand, unsweetened, or more if needed
- 1 tablespoon lemon juice
- 3/4 cup all-purpose flour
- 1/2 tablespoon cornstarch
- Heaping 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons hot sauce
- 3-3 1/2 cups panko breadcrumbs
- 8 ounces white mushroom sliced
- grapeseed oil for frying
Creamy Cashew Dipping Sauce Ingredients
- 3/4 cup cashew milk brand Silk; unsweetened
- 3/4 cup cashew raw, unsalted
- 2 teaspoons lemon juice
- 1 tablespoon parsley fresh; chopped; plus more for garnish if desired
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- In a mixing bowl or measuring cup, combine 3/4 cup cashews in 3/4 cup Silk Unsweetened Cashew Milk. Set aside to let the cashews soak while you prepare the other ingredients.
- In a measuring cup, combine 3/4 cup Silk Unsweetened Cashew Milk and lemon juice. Stir until well combined.
- In a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne.
- Stir in the hot sauce and Silk Unsweetened Cashew Milk/lemon juice mixture until a thick but pourable batter forms. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more cashew milk until mixture is thin enough for dipping.
- Pour the breadcrumbs onto a plate or sheet tray. Dip the mushroom slices into the batter...
- ...then into the panko to coat. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients.
- Heat ½ inch of grapeseed oil in a skillet over medium until hot but not smoking. Fry the mushroom slices in batches of 10 pieces for 1 1/2 - 2 1/2 minutes on each side until golden brown and crispy. You may need to add more oil midway through cooking. Drain on paper towels or a wire cooling rack.
- Once the mushrooms have been fried, combine the soaked cashews and cashew milk with the remaining creamy cashew dipping sauce ingredients in a blender. Blend until smooth and well combined.
- Sprinkle fried mushrooms with additional salt to taste, if desired. Serve hot with creamy cashew dipping sauce.
Notes
- Maintain medium heat on the skillet to crisp the coating without burning the mushrooms.
- Use one hand for wet batter and the other for dry panko to avoid clumping.
- Soaking raw cashews in cashew milk softens them for a smoother dipping sauce.
- The creamy cashew sauce can be prepared ahead and kept refrigerated until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 329mg | 14% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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