Laura Smith
Breaded mushrooms are a delicious snack, starter, or side dish. They are typically made by coating mushrooms in a batter, then dipping them in breadcrumbs, and frying them until golden and crispy. However, traditional breaded mushrooms are often made with eggs and dairy, making them unsuitable for vegans. Luckily, it is possible to make vegan breaded mushrooms by using plant-based milk and chickpea flour in the batter, and choosing vegan-friendly breadcrumbs. This article will explore the process of making vegan breaded mushrooms, including tips for achieving the perfect crispy texture and suggestions for flavorful dips and sauces.
| Characteristics | Values |
|---|---|
| Texture | Crispy on the outside, juicy and tender on the inside |
| Taste | Delicious, bursting with flavor |
| Type of mushroom | Any type of mushroom can be used, but chestnut mushrooms are preferred for their flavor. White cap, cremini, and brown button mushrooms are also good options. |
| Type of breadcrumbs | Panko breadcrumbs are preferred for frying and creating a crunchy texture. Fine-crumb varieties can also be used. Homemade breadcrumbs can be made by processing stale bread in a food processor. |
| Other ingredients | Cornstarch, flour (any type, including gluten-free), plant milk, garlic and onion powder, paprika, dried oregano, dried parsley, salt, pepper, and oil for frying. |
| Cooking methods | Frying, baking, or air frying |
| Dips | Lemon, chive, and vegan mayonnaise or garlic aioli |
| Storage | Can be stored in the refrigerator for up to 3 days and reheated in the oven, microwave, or air fryer |
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What You'll Learn
Breading ingredients
Flour
The first step in breading mushrooms is to coat them with a layer of flour. You can use plain all-purpose flour or opt for gluten-free alternatives. Some recipes suggest using chickpea flour, which is a great vegan option that adds a unique flavour and a crispy texture.
Cornstarch or Cornflour
Cornstarch or cornflour is often used as the second step in the breading process. It helps the wet batter adhere to the mushrooms, creating a thick layer that will result in a crunchy exterior. Arrowroot powder can be used as a substitute for cornstarch if needed.
Plant-Based Milk
Plant-based milk is a crucial ingredient in creating the wet batter. It is combined with flour and spices to form a smooth, creamy batter that coats the mushrooms. You can use any variety of plant milk, such as soy, oat, almond, or coconut milk, depending on your preference.
Breadcrumbs
The choice of breadcrumbs is essential for achieving the perfect crunch. Panko breadcrumbs, commonly used in Japanese cooking, are a popular option for vegan breaded mushrooms as they create an exceptionally crispy texture. You can find store-bought vegan panko breadcrumbs, but be sure to check the label as some blends may contain egg. Alternatively, you can make your own breadcrumbs by processing stale bread in a food processor.
Seasonings and Herbs
Seasonings and herbs elevate the flavour of your breaded mushrooms. Garlic powder, onion powder, smoked paprika, dried oregano, dried parsley, salt, and pepper are commonly used in the breading mixture. You can also add soy sauce, olive oil, or other spices and herbs of your choice to create a unique flavour profile.
Frying Oil
The choice of oil for frying your breaded mushrooms is important. Select an oil with a high smoke point that can withstand temperatures above 350°F (180°C). Options include olive oil, canola oil, vegetable oil, or any other frying oil with a high smoke point.
With these breading ingredients and techniques, you'll be well on your way to creating delicious, crispy, and flavourful vegan breaded mushrooms!
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Frying vs baking
Frying breaded mushrooms
To fry breaded mushrooms, you will need to coat the mushrooms in a batter and then fry them in oil. The oil should be heated to a temperature of between 325-450°F (165-230°C). The mushrooms should be fried for around 3 minutes, or until golden brown and crispy. After frying, transfer the mushrooms to a plate with a paper towel to absorb any excess oil.
Baking breaded mushrooms
To bake breaded mushrooms, you will need to coat the mushrooms in a batter and then place them on a lined baking tray. The mushrooms should be spaced apart, with around an inch between them. Spray the mushrooms with oil and then bake in the oven for 20-35 minutes, at a temperature of between 200-400°C (400-450°F or 220°C). The mushrooms are ready when they are golden brown and crispy.
Both frying and baking can be used to cook breaded mushrooms, but there are some differences between the two methods. Frying typically results in crispier mushrooms, while baking can be a healthier option as it uses less oil. Frying is generally faster, with frying times of around 3 minutes compared to baking times of 20-35 minutes. The temperature range for frying is also narrower than that for baking, with frying temperatures ranging from 325-450°F (165-230°C) and baking temperatures ranging from 400-450°F (200-220°C).
Another difference between frying and baking breaded mushrooms is the equipment needed. Frying requires a saucepan or skillet, while baking requires an oven and a baking tray. Frying also requires more oil, as the mushrooms are cooked in a shallow layer of oil, while baking only requires a light spray of oil on the mushrooms.
Ultimately, the choice between frying and baking breaded mushrooms comes down to personal preference. Both methods can produce delicious, crispy mushrooms, but frying may result in a crispier texture. However, baking can be a healthier and more convenient option, as it uses less oil and does not require a saucepan or skillet.
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Vegan dips
Breaded mushrooms can be made vegan by using a plant-based milk and ensuring that the breadcrumbs are dairy-free. They can be fried, baked, or air-fried, and are best served immediately to retain their crispy texture.
French Onion Dip
A classic dip with a vegan twist, this dip uses silken tofu as a base, blended with caramelized onions, fresh thyme, chives, garlic, and mustard. It's a savory and creamy dip that's perfect for dipping pita bread triangles.
Roasted Red Pepper and Walnut Dip
This dip comes together quickly and offers a unique blend of sweet, smoky, tangy, and nutty flavors. It's a great option to serve with warm pita bread or as part of a mezze platter.
Green Pea Guacamole
A creative take on traditional guacamole, this dip combines green peas with tomatillos, jalapenos, avocados, cilantro, and lime juice. It's a vibrant and healthy option that goes well with tortilla chips and tacos.
Spinach and Artichoke Dip
This dip uses oat flour and plant milk to achieve a creamy texture, while chopped spinach and artichoke hearts add flavor and texture. It's a crowd-pleaser that's perfect for dipping pita bread, crackers, or crudités.
Other vegan dip ideas include a 7-layer taco dip, vegan aioli, guacamole salsa, beet dip, and harissa hummus.
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Mushroom varieties
There are a variety of mushrooms that can be breaded and baked or fried to create a vegan dish. Some common types of mushrooms include:
- Portobellos: Portobello mushrooms are a mature form of crimini mushrooms, which are themselves a more mature version of white button mushrooms. They have a dark brown cap, a chewy, meaty texture, and a smoky, earthy flavour. They are excellent grilled or stuffed and can be used as a meat substitute.
- Crimini: Crimini mushrooms are darker, firmer, and more mature than white button mushrooms but are not as large as portobellos. They can be sautéed in a skillet to add a crunchy texture to dishes such as mushroom soup or grain bowls.
- White button: White button mushrooms are the most common type of mushroom found in grocery stores. They have a mild flavour and can be eaten raw or cooked. They work well in soups, salads, pizzas, stuffed or sautéed.
- Shiitake: Shiitake mushrooms are native to Japan, where they grow on the decaying wood of chinquapin trees. They are now mostly cultivated rather than foraged and are identified by their umbrella-shaped brown caps. They have a dense, chewy texture that holds up well in long-simmering liquids, making them a good choice for risotto, ragout, or soup.
- Chanterelle: Chanterelles are golden-hued, fleshy, and firm, with a trumpet-like shape and a depression in the centre of their cap. They have a subtle apricot aroma and a nutty flavour that shines in roasted dishes. They are commonly used in European cuisines, including French and Austrian, and are also native to North America.
These mushroom varieties can be prepared in a variety of ways to create delicious vegan breaded mushrooms. The mushrooms are typically coated in a batter made from plant milk, flour, cornstarch or cornflour, and spices, then dipped in breadcrumbs before being fried or baked. The breadcrumbs can be store-bought or made from stale bread, but it's important to check the label to ensure they are vegan-friendly. The mushrooms can be served as an appetizer, side dish, or snack and can be paired with dips such as vegan ranch, cherry tomato sauce, or spicy tahini sauce.
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Storage and reheating
While breaded mushrooms are best enjoyed fresh, they can be stored and reheated later. Here are some tips for storing and reheating breaded mushrooms:
Storage
To store breaded mushrooms, place them in a covered dish and keep them in the refrigerator for about three days. It is not advisable to store them for longer periods, as they may lose their crispiness and freshness.
Reheating
When reheating breaded mushrooms, you have several options:
- Oven: Place the mushrooms on a lined baking sheet, leaving some space between them. Heat them in a preheated oven at 200°C for 5-10 minutes until they regain their crispiness.
- Microwave: Reheat the mushrooms in the microwave at low power. Avoid using high power, as it may affect their texture.
- Air fryer: You can also use an air fryer to reheat the mushrooms until they are heated through.
It is worth noting that some sources advise against reheating mushrooms, especially wild mushrooms, due to potential food safety concerns. However, these concerns seem to be unfounded, and it is generally considered safe to reheat mushrooms, including breaded mushrooms, using various methods.
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Frequently asked questions
Yes, it is possible to make vegan breaded mushrooms. The mushrooms are coated in a savoury breading and fried to golden perfection.
You will need mushrooms, cornflour/cornstarch, breadcrumbs, plant-based milk, flour, garlic powder, onion powder, oil for frying, and any desired seasonings.
A simple dip to serve with the breaded mushrooms is a combination of lemon juice, chives, and vegan mayonnaise. Other dips that go well include vegan garlic butter, vegan ranch, cherry tomato sauce, or spicy tahini sauce.
