Crispy Mushroom Nuggets
These morsels of delightful fried oyster mushrooms are crazy crispy, without having to deep fry them! Served with a side of homemade vegan ranch dip, this is a snack that you'll be making over and over and taking to parties.
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Makes 3-4 servings
Prep time: 35 min
Cook time: 30 min
What you’ll need
For the mushroom nuggets
1 pound oyster or maitake mushrooms
1 1/2 cups unsweetened plant milk
Squeeze of fresh lemon
1.5 cup all purpose flour
1 cup panko
1 tbsp garlic powder
2 tsp onion powder
Salt and pepper
Neutral sprayable oil (recommend avocado oil)
For the vegan ranch dip
3/4 cup vegan mayo
Squeeze of fresh lemon
2 cloves finely grated fresh garlic
Fresh or dried parsley
Fresh or dried dill
1 tsp onion powder
Black pepper
Salt to taste
Nuggets
In a large bowl, combine plant milk, lemon juice, and a pinch of salt to create a vegan buttermilk. Take your washed mushrooms and break them into bite size pieces, and let marinate for at least 15 minutes.
In a separate bowl, combine flour, salt, garlic powder, onion powder, and pepper.
Measure out the panko into a third bowl.
Preheat oven or air fryer to 400 F.
Dredge the mushrooms, removing each piece from the buttermilk marinade, coating it with flour, dipping it into the buttermilk again, and lastly coating with panko. Repeat with all the bite size pieces, placing the nuggets on a greased or lined tray.
Spray the nuggets with your neutral oil of choice. This helps them get golden brown all over - without spraying oil, the nuggets may tasty slightly dry.
Bake for 15-20 minutes, or until golden brown. Sprinkle flaky salt right out of the oven while it's still hot.
Ranch dip
Finely grate fresh garlic. In a jar with the grated garlic, microwave for 30 seconds to slightly cook the garlic so it isn't quite so raw in flavor. Add vegan mayo, herbs, squeeze of lemon, and salt and pepper to taste. If you'd like a thinner dip, add a splash of plant milk.
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