We are using plant-based cookies to give you the best experience on our website. A great plant based- chicken alternative. Made with oyster mushrooms marinated in a garlic marinade, baked until golden brown, and topped off with homemade gravy. It’s now ready for frying. This 'Fried' Chicken with Oyster Mushrooms recipe is featured in the Vegan feed along with many more. In a medium bowl mix together the soy milk and the apple cider vinegar. Learn more about Richard Makin (School Night Vegan). This recipe is absolutely delicious and totally naughty, so it’s not for every day. You then need to bring to a boil over medium heat to really infuse that chili kick. Working with one strip at a time, coat the mushrooms in the flour mixture, followed by the soy milk mixture and back to the flour mixture. Repeat with all the mushrooms. Cook the mushrooms for approximately 8-10 minutes, using tongs to turn regularly. Rich, flavorful, and crispy! Repeat with all of the mushrooms. This field is for validation purposes and should be left unchanged. Be sure to fry in batches of no more than three as you’ll reduce the temperature of the oil too much and your strips won’t brown. Repeat with all. Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. Sprinkle with some fresh thyme and a little flaky sea salt. Score a cross into the bottom of each mushroom stem and use it to pull the mushroom apart into four lengths. Rich, flavorful, and crispy! Made with oyster mushrooms marinated in a garlic marinade, baked until golden brown, and topped off with homemade gravy. Vegan Chicken Fried Mushrooms are based on the traditional "chicken fried chicken" I had as a kid. Fry the mushrooms in batches of no more than three. Set aside to thicken. Once well coated, carefully place the mushroom into the hot oil. 1 tsp each salt, pepper, garlic powder, onion … You can find out more about which cookies we are using or switch them off in settings. The house sauce couldn’t be easier – just mix together the vegan mayo, sriracha, gherkin juice, and liquid smoke. First, you mix the water and agave together in a saucepan, before adding the chillis. Test the oil is hot enough by placing a cube of bread in the oil, it should brown quickly. Coat each mushroom in the batter, then place it in the dry ingredients, and shake the bowl, or lightly roll the mushroom around until it is completely coated. One will contain your “buttermilk” mixture (made from soy milk and apple cider vinegar) and the other will contain your dry flour mixture. Once you’ve broken all your mushrooms into strips, set them aside. It’s that old faithful king oyster mushroom. This means that every time you visit this website you will need to enable or disable cookies again. Combine the cashew milk, yoghurt, lemon juice and salt, whisk well to incorporate. The steam which comes off will have a bit of chili heat to it as well, so be sure to have your extractor on for this one. But if you miss that meaty texture then this recipe is for you. Place the bread in the cup of a high-speed blender or food processor and blitz to fine crumbs. Once reduced, remove from the heat and sieve out the chillis and any loose seeds. Best served with a cold beer and a big bunch of napkins! These plant-based Fried Chick’n Sandwiches are made with crispy oyster mushrooms and are vegan-friendly! Okay, you GUYS I am so excited to be sharing this recipe with you guys! Vegan Chicken Fried Mushrooms are based on the traditional “chicken fried chicken” I had as a kid. Allow to rest in the fridge for 2-3 hours. We won’t be using the top or tough bottom of the king oyster mushrooms, so you can slice these off and reserve them for another recipe. Vegan chicken heaven. Roll the mushroom strips in the “buttermilk” mixture first, then in the bread crumbs before placing on the wire rack of a grill tray. Renowned Chefs Chad Sarno and Derek Sarno. Score a cross into the bottom of each mushroom stem and use it to pull the mushroom apart into four lengths. We found a lot of great options that revolved around seitan (and they were damn good) but we wondered what would happen if we used mushrooms instead. Bake at 180c for 30-40 minutes or until crispy and golden brown. They’re then battered and fried before being glazed with chilli-spiked agave syrup makes for a really tasty vegan chicken sandwich. Once the mixture is nice and reduced, sieve out the chillis and leave to cool. Place over a medium heat and bring to the boil. You can serve these guys however you’d like – on a platter with some gherkins and plenty of hot sauce, or in a soft white bun with some house sauce. Combine the cashew milk, yoghurt, lemon juice and salt, whisk well to incorporate. NOM. If the batter sizzles immediately when it hits the oil, then you’re ready to fry. This is a two-part batter, so you’ll need two medium bowls. If you disable this cookie, we will not be able to save your preferences. This website places cookies on your computer to improve your experience. If you don’t have a probe thermometer, just test with a small amount of batter. Place the mushroom in the hot oil. The last time we visited LA (land of SoulCycle and the juicing cleanse), we decided to try and find the best vegan fried chicken in all the land. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply. Instead of the flour in your batter mixture, use 200g of very stale bread (ideally sourdough). By continuing to browse the site, you are agreeing to our use of cookies. … Combine the flour, black pepper, cayenne, paprika and garlic powder in a bowl and mix well. While still hot, use a pastry brush to glaze each chick’n strip with the hot agave. You can eat these bad boys on their own or packed inside my dream sandwich, filled with sliced gherkins and drizzled with a tangy, smoky house sauce. 1 cup buttermilk 240 mL, see notes for vegan substitute ▢ Dip the mushroom pieces in the milk, then breading, then milk again, and then breading again. Reserve for another recipe. Fill a medium, high-sided saucepan about 2-3 inches full with the vegetable oil. Once your oil is hot, roll a strip of mushroom in the flour mixture before dropping in the “buttermilk” and then back into the flour. Set aside. It makes life easier when pulling the mushrooms apart to score a cross into one end of the mushroom. Remove the tops and bottoms of the king oyster mushrooms. Repeat with all the mushrooms. Place over a medium heat and, using a probe thermometer, bring the oil to around 170c. Repeat with all the remaining mushrooms. For more details, see our, 100ml of vegan yoghurt (ideally cashew based, needs to be thick). These fried mushrooms are the vegan, plant-based equivalent to fried chicken. Stir in the salt and spices. Allow to rest for 5 minutes. Place approximately 2cm of vegetable oil in a wide heavy-based pan and place over a medium heat. In a medium bowl mix together the soy milk and the apple cider vinegar. Fill each bread roll with fried chick’n strips and sliced gherkins, before sprinkling with salt and fresh thyme. If you have a probe thermometer, you’re aiming for 170c. They should be golden brown on the outside. If the oil is getting too hot and starting to smoke decrease the temperature. Prepare an assembly line with the bowl of milk, bowl of breading, and a plate or pan lined with wax paper at the end to place the prepared mushrooms. Place the mushrooms in one layer in the pan (this may need to be done in batches), be careful not to crowd the pan. 1 1/2 cups all-purpose flour 200 g ▢ Set aside to thicken. In a small bowl, mix together the ingredients for the House Sauce. There are a fair few steps to the process, so here’s a quick break down with pics to help you out. Heat up some neutral oil in a saucepan or deep fryer. The king oyster mushrooms have a mild flavor and a juicy meaty texture, which make them a delicious vessel for crispy seasoned goodness. Once browned and crispy (around 3 minutes) remove the mushrooms from the oil using a spider or slotted spoon and place on a plate lined with kitchen towel. INGREDIENTS ▢ Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. You can't get much more indulgent than this! Place each mushroom in the flour mixture and toss well until very well coated with oil. © 2020 Wicked Healthy – All Rights Reserved –, Vegan Buckwheat Pancakes with Almond Butter. Would you like delicious recipes and other goodness delivered to your inbox every Friday? Using a pastry brush, glaze each of the strips with a little of the hot agave. In a medium saucepan, combine the water and agave. These guys also work really well baked, with just a few tweaks. Nope – it’s not really chicken! Remove the mushrooms from the fridge. Split open the bread rolls and spread a little house sauce on each side. Let the mushroom cook for about 2 minutes or until golden brown, then flip and fry the other side for an additional 2 minutes - or until golden brown and crispy. Place the mushrooms in a bowl and cover with the buttermilk marinade. Seitan recipes are often to mimic chicken, it creates a lovely 'shredded' effect which works amazingly when fried and tastes, just as good, if not better than the real thing!