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I went vegan for a few months needed a gluten-free, plant-based sub for one of my favorite comfort foods...and voila! 


This is also how I batter my chicken for frying: I guarantee you an amazing, savory cronnnnchhhhhh. 

Chef's Notes:

  • I don’t have a deep fryer, but my top choice for frying is a cast iron skillet. It has to be an inch deep at minimum. My next go to is a 4 Qt stainless steel pot (the kind most use for cooking rice in.) 

  • NEVER DEEP FRY WITH OLIVE OIL OR ANY OIL WITH A LOW SMOKE POINT. You’ll risk starting a fire, and getting an undercooked inside with a burnt breading 

  • The best oils with the cleanest taste and results are: Sunflower Oil, Avocado Oil, Vegetable Oil, Canola Oil. The first two are best for those that are conscious of their cholesterol, the latter are the most common/inexpensive.

  • The meatiest mushrooms that I recommend are King Trumpet, White Oyster, and Maitake

Yield: YOu can fry about 12oz of mushrooms with this breading recipe 




  • 2 "eggs"
    (For vegan options, use egg replacer powder or flax/chia egg)

  • 2Tbsp Milk
    (best nondairy option for this is coconut bc of the fats)

  • Drizzle of soy sauce 

  • 5-7 drops of hot sauce (I use Valentina)


  • 2 Cups All GF Purpose Flour 


  • 2/3 C of Tapioca Flour or starch

  • 2/3 c Oat Flour

  • 2/3  c White Rice Flour
    (these give the sexiest crunch and color without burning)


  • 2 cups chickpea flour
    (it's light, and has a lovely savory umami taste)

  • 1 Tsp Salt 

  • 1 Tbsp Black Pepper

  • Cayenne pepper
    (it’s spicy, so sprinkle to your taste)

  • 1 Tbsp Cumin

  • Dash of Smoked Paprika


Clean your mushrooms thoroughly.


Whisk eggs, milk, and sauces in a medium sized bowl until blended.


Soak the shroomies in the dredge for 1-2 minutes. It’s important to soak them in small batches so that they’re all coated nicely.

If you’re using King Trumpets, make a narrow slice down the length of the mushroom before soaking; this will allow for them to cook evenly from the inside while frying.


Combine flour and spices in either a large bowl, air tight container, or sturdy paper/plastic bag. If using a bowl, whisk the mixture until all the elements are well incorporated. If you’re using a bag (which I prefer)  or container, fold over the top and give it a good shake until its well mixed.


Pour your oil in your frying pan- if you’re using something shallow, between a quarter and half-inch depth of oil will do the trick. It’s shallow frying, but you still get a good taste. This is the method I use.

For the 4 QT Pan, an inch of oil is all you need. Any more than that, will make the shrooms too greasy.

Heat the oil at Medium-High to start.


Take the mushrooms that are in the dredge, and toss into your flour mixture. It will get clumpy- that’s what makes it crispy and pretty.

FOR EXTRA CRUNCH: dip your pieces in the dredge again, and give another toss in the flour.


Before frying your mushrooms, make sure the oil is hot enough by tossing a pinch of flour in the oil. If it bubbles/pops immediately, SHE READY. 


Begin frying mushrooms in small batches- no more than 4 in the pan at a time.

Give them 1 1/2 to 2 minutes before flipping. They should be fully cooked within 3-4 minutes total.


When they’re done, cool and drain them on a paper towel/bag/etc. BEFORE SERVING- especially if you’re using corn oil (it leaves a lot of residue). 


Serve warm!


SAVING/REHEATING- let them fully cool to room temperature.


Do not wrap or put in air tight containers.


This will lock in moisture and will make the coating soft and gummy. (EW- have you ever had crappy fried food leftovers?)


Storing on a plate, or in a bowl that’s loosely covered is fine the air will preserve the crunch. 


Reheat in the oven (this works for toaster and convection ovens too) at 450 degrees for about 10 minutes.

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