These mushroom nuggets are juicy in the middle and crunchy on the outside. Dip them with your favorite sauce and enjoy!
Mushroom Nugget Ingredients
12-14oz oyster mushrooms
1/4 cup vital wheat gluten
2 tsp nutrition yeast
1 tsp minced garlic
1 tsp minced onion
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp rubbed sage
1 tsp paprika
3 Tbsp aquafaba (liquid from canned chickpeas)
1.5 tsp vegetable bouillon paste
1 Tbsp avocado oil
grapeseed oil (or preferred frying oil)
Wet Batter Ingredients
1 & 1/4 cups creamy oat milk (or plant milk of choice)
1 cup flour
2 tsp paprika
2 tsp minced onion
2 tsp minced garlic
1 tsp chili powder
salt & pepper to taste
Dry Batter
1 & 1/2 cups panko bread crumbs
1 cup flour
1 tsp paprika powder
2 tsp minced onion
2 tsp minced garlic
salt & pepper to taste
Directions
Step 1: If needed, clean mushrooms with a small brush to remove any dirt
Step 2: Cook mushrooms in a cast iron pan for 5 minutes, flip, and cook until all the water is gone. Take your time. Pressing down on them while cooking will help release the water
Step 3: Add mushrooms to a food processor and blend until you have small, finely chopped pieces
Step 4: In a mixing bowl, combine vital wheat gluten, nutritional yeast, garlic, onion, rosemary, thyme, sage, and paprika. Stir until well incorporated. Then mix in the mushrooms
Step 5: In another bowl, mix aquafaba, vegetable bullion, and avocado oil
Step 6: Slowly add the liquid into the dry mushroom mix. Continue to stir the mixture for 4-5 minutes with your hands. Place in refrigerator for 15-20 minutes
Step 7: Form nuggets with mushroom mixture.
TIP: If the mix is too wet and does not stick, add vital wheat gluten, a small amount at a time
Step 8: Mix ingredients for wet batter
Step 9: Mix ingredients for dry batter
Step 10: Dip nuggets into wet batter and then dry batter
Step 11: Heat frying oil to 375 degrees Fahrenheit (I prefer to use grapeseed oil). Fry nuggets in small batches until golden & crispy on both sides.
Step 12: Serve with sauce of choice and enjoy! I love these with my Smoked Anaheim Pepper Sauce - recipe will be exclusive to Turnip Vegan Recipe Club members. More details to come.