Battered and deep fried foods are a Southern tradition and have a depth of deliciousness that can be appreciated the world over.
Today's recipe for Chicken Fried Mushrooms comes as a dual request. First, from my siblings-in-law, Chris and Sarah, for their wedding I cooked for and coordinated in June, 2021. As well as from my husband's Grammy who loved the mushrooms so much at the wedding that she wanted to make them at home.
There's just something comforting about anything deep fried and covered in gravy, and these mushrooms are no exception!
As always, please think of this recipe as more of a guideline then a strict set of rules. I used spelt flour on the day of the wedding, but all-purpose and whole wheat flour also work. Speaking of flour... I used chickpea flour for the egg, but you can just as easily use Just Egg, or even flour and unsweetened plant milk. I also used Italian herb panko for the crunchy exterior, where as traditional chicken friend anything would call for this layer to be seasoned flour. Live Your Best Life And cook in whatever fashion makes you happiest. On the day of the wedding I deep fried these tasty mushroom morsels after cutting them into strips, but you can leave the caps whole or shallow fry them. I've also tossed these into the air fryer with zero regrets. This recipe is for the strips, like on the day of Chris and Sarah's wedding, and serves two hungry vegans, or easily 4-6 people depending on your appetites. If you want a recipe for portobello mushroom steaks, please let us know in the comments below. Some notes about this recipe: First, chickpea flour works best if you sift it into a bowl, removing all the lumps, add unsweetened coconut milk (or water and oil) and let it sit for 5-10 minutes. Second, you can add "buttermilk" to the egg mixture by combining 1 cup of unsweetened milk with 1-2Tbsp of ACV (let it sit for 5 minutes to curdle) for a truly Southern taste. Lastly, a wire rack really helps make these mushrooms delicious. Portobello mushrooms absorb the marinade better if they aren't too wet at the start, which is why they are put on the rack while working with them. The top coating also gets and stays extra crunchy when the mushrooms sit on a rack in a warm oven after frying. Do you have to do all this waiting?? Absolutely not! This is just the best and most traditional method. I have cooked it this way, and did so at my siblings wedding, but I often don't wait for everything. I cook because I'm hungry! And my stomach doesn't always have the patience required for the "best" recipe, but this recipe is always delicious if you choose to wait at each step or not. So, again, Live Your Best Life! If you want to get that Alton Brown/Food Network level of perfection, or ... If you just want to eat... This recipe will be delicious either way! Ingredients 4 Portobello Mushrooms 1 cup Italian herb panko Salt & pepper to taste Oil for frying Marinade 1/4 cup soy sauce 1 tsp liquid smoke 1 Tbsp vegan Worcestershire 1-2 Tbsp hot sauce or sambal 1.5 Tbsp olive or flaxseed oil 1 Tbsp Nooch (nutritional yeast) 1 Tbsp Costco salt-free seasoning 1 tsp herbes de Provence (or Italian seasoning) 1/2 tsp paprika Flour dredge 1 cup spelt flour 2 tsp Costco salt-free seasoning Chickpea egg 4 Tbsp chickpea flour 4 Tbsp unsweetened coconut milk (or 3 Tbsp water 1 Tbsp oil) 1 tsp onion granules 1 tsp garlic granules (1/8 tsp ginger - optional) Steps Clean mushrooms, cut into strips, and dry thoroughly. While mushrooms are drying, combine all marinade ingredients into a container with a lid. Taste marinade and add salt and pepper as needed. [I may add more Nooch or onion granules, depending on my mood.] Once mushrooms are dry add to marinade container, seal, and politely toss to completely cover. Marinate for 5-30 minutes (depending on how hungry you are). Sift chickpea egg into bowl, combine with liquid, and let sit 5-10 minutes. After marinating, remove mushrooms from container, reserving excess liquid. Batter by lightly dredging in flour, then egg, then panko. Placing mushrooms onto a wire rack to sit for 5-10 minutes. While dredge sets, heat up enough oil for preferred frying method. Test if oil is hot by sprinkling in a bit of the seasoned flour, if it bubbles up immediately it's time to fry. Fry the mushrooms, being careful not to over crowd the pain, for 2-4 minutes per side until golden brown and delicious. After frying, place mushrooms on a wire rack and serve hot. If gravy is your game, you can cook the leftover marinade with a bit of flour or arrowroot powder and make a tasty gravy to go with your mushrooms. Let us know what you think about this recipe in the comments below and if you would like to see how to make the gravy! Please tag us on Instagram @TheHippieHaus when you make these crunchy bites of happiness so we can creep on your tasty looking noms!
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