5.0 from 15 votes
Vegan Panko Fried Mushrooms
Crispy mushroom slices coated with vegan "buttermilk" batter, dipped in panko breadcrumbs and fried crisp with a creamy cashew dipping sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 228 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
Crispy Panko Mushroom Ingredients
- 3/4 cup Silk Unsweetened Cashew Milk, 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
- 2 teaspoons hot sauce
- 3-3 1/2 cups panko breadcrumbs
- 8 ounces sliced white mushrooms
- grapeseed oil for frying
Creamy Cashew Dipping Sauce Ingredients
- 3/4 cup Silk Unsweetened Cashew Milk
- 3/4 cup raw, unsalted cashews
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley, 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.
Cup of Yum
Notes
- You will also need: mixing bowls, skillet, sheet tray, paper towels or wire cooling rack, blender
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
329mg
(14%)
Potassium
233mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
65IU
(1%)
Vitamin C
3.3mg
(4%)
Calcium
54mg
(5%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 228
% 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.