Vegan Zingy Crispy Baked Mushrooms
My non vegan other half can't get enough of these! They are a fantastic side dish, tapas or starter. Hot and crispy they go brilliantly well with garlic mayo or whatever your favourite creamy vegan dip may be
I don't season the batter just because there is so much flavour in the coating sauce, not to mention sugar and salt, that it's not needed. These Crispy Baked Vegan Mushrooms are great fresh out of the oven, but they are even better twice baked - allowed to cool slightly then reheated, they crisp up even better!
The bread crumbs are just bog standard leftover crusts and slices that have gone stale. I just whizz them up in the blender and keep an ongoing stash in the freezer to be wheeled out as and when necessary
The sauce you use is entirely up to you! We like Franks Red Hot Wings Buffalo Sauce - one of the few buffalo sauces not to have milk in it! You can use regular BBQ sauce, or even sweet chilli sauce to mix it up a bit!
The amount in this recipe makes enough as decent starter or a side for 2 people, so just tweak the amounts to suit the number of people or the appetite
300g even sized mushrooms
50g plain flour
100ml plant based milk, I used soy
100g white breadcrumbs
120ml sauce of your choice (see above)
40g dairy free spread, I used Flora Buttery
Preheat your oven to 200c, and line a baking sheet with greaseproof paper
In a shallow dish, mix the milk and flour until smooth and lump free. Roll the clean, dry mushrooms in the batter, making sure they are completely coated with the mix
Put the breadcrumbs in another shallow dish, and carefully place 2-3 mushrooms at a time into the breadcrumbs. Sprinkle and roll them in the breadcrumbs and gently pat them down to make sure you get a nice crust on each mushroom. Place them on the baking sheet and repeat until all the mushrooms are coated and on the tray
Place into the oven and bake for 25 minutes. They should be golden and starting to crisp up
Whilst the mushrooms are baking, in a small pan or in the microwave, heat the sauce and the dairy free spread until the sauce is runny and the spread has melted
After the first 25 minutes in the oven, using a pastry brush, carefully dab the sauce over the tops of the mushrooms, getting as far down the sides as you can, flip them over and repeat on the other side
Replace into the oven and bake for a further 20-25 minutes. The mushrooms should be a darker colour and just starting to go crunchy
The mushrooms can be enjoyed now, but if you get to this stage in advance and then rebake them in a hot oven for 10-12 minutes, you will find they go even crispier!