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Chicken-Fried Mushrooms & Gravy

Crispy Chicken-Fried Mushrooms & Gravy: A Vegan Delight

Experience the savory crunch of Chicken-Fried Mushrooms & Gravy, a vegan twist on a classic comfort food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 1 cup Unsweetened Almond Milk A dairy-free alternative to buttermilk.
  • 1 tbsp Apple Cider Vinegar Helps curdle the almond milk.
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1/4 cup Cornstarch Enhances the crunchiness of the coating.
  • 1 tbsp Sweet Paprika For flavor and color.
  • 1 tsp Garlic Powder Provides depth.
  • 1 tsp Onion Powder Can omit if not available.
  • 1/2 tsp Turmeric For hue and mild taste.
  • 1 tsp Kosher Salt Essential for flavor.
  • 1/2 tsp Freshly Ground Black Pepper Boosts flavor.
  • Vegetable Oil for frying Creates crispy perfection.
  • Flaky Sea Salt for garnish Elevates taste.
  • Oyster Mushrooms as desired The star of the dish.
For the Gravy
  • 2 tbsp Vegan Butter Adds richness.
  • 1 cup Cremini Mushrooms Boost umami flavor.
  • 2 cloves Garlic Minced for taste.
  • 1/4 cup All-Purpose Flour Thickens the gravy.

Equipment

  • Medium Bowl
  • Large mixing bowl
  • Large skillet
  • Medium saucepan

Method
 

Preparation
  1. In a medium bowl, whisk together almond milk and apple cider vinegar. Allow to sit for 10 minutes.
  2. In a large mixing bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, turmeric, salt, and pepper.
  3. Dredge each oyster mushroom in the seasoned flour, dip in the buttermilk, and coat again.
  4. Heat ½ inch of vegetable oil over medium-high heat, aiming for 350°F.
  5. Fry mushrooms for 3-4 minutes per side until golden brown, then drain on paper towels.
  6. Melt vegan butter in a saucepan, add chopped cremini mushrooms, and sauté for 5-6 minutes.
  7. Add minced garlic to the softened mushrooms and cook for 1 minute.
  8. Sprinkle in flour while stirring, cooking until lightly browned.
  9. Gradually whisk in almond milk, simmer for 5 minutes until thickened.
  10. Plate the mushrooms and drizzle with gravy. Garnish with chives or parsley.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 200mgFiber: 4gSugar: 2gIron: 6mg

Notes

Store leftover mushrooms in an airtight container for 3 days. For longer storage, freeze scraps on a baking sheet.

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