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Vegan Fried Chick’n Mushrooms
2 Portabella mushrooms
Flour
Vegetable oil
Earth Island Vegg (vegan egg) (alternative below)
Non-dairy milk
Celtic sea salt (my personal fav, any salt will work)
Pepper
Garlic powder (try organic!)
Bread crumbs (I used “panko” bread crumbs)
Instructions
slice portabella mushrooms into desired shapes (e.g. slices) and coat with flour by shaking them in a ziplock bag and set aside
Mix Vegg with non dairy milk until smooth and dip floured mushrooms in the mixture and set aside
In the meantime, heat a pan with vegetable oil (use a wooden spoon to check the temperature – method shown in video)
Pour breadcrumbs, salt, pepper and garlic powder into a clean ziplock and shake to mix
add 3-4 battered mushrooms to the breadcrumbs
Place breaded mushrooms into fryer and let sit until golden brown, turning them over once before removing from the oil
Vegan “egg” batter alternative:
3/4 cup non dairy milk
3/4 cup all purpose flour
1/2 tsp cornstarch
1/2 tsp salt
1/2 tsp garlic powder
2 tsp hot sauce (optional and delicious)
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