Go Back
–+ servings
Chicken-Fried Mushrooms & Gravy

Crispy Chicken-Fried Mushrooms & Gravy to Satisfy Cravings

Experience the indulgent flavors of Chicken-Fried Mushrooms & Gravy, a vegetarian twist on a Southern classic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 12 oz Oyster Mushrooms Substitute with portobello for a meatier experience.
  • 8 oz Cremini Mushrooms Boosts the gravy's flavor profile.
For the Coating
  • 1 cup All-Purpose Flour Gluten-free flour works well for a gluten-free option.
  • 1/4 cup Cornstarch Helps achieve extra crunch.
  • 1 tbsp Sweet Paprika Switch to smoked paprika for a deeper flavor.
  • 1 tsp Garlic Powder Fresh garlic can be a lovely substitute.
  • 1 tsp Onion Powder Optional if preferred.
  • 1/2 tsp Turmeric Curry powder can be an alternative.
  • 1 tsp Kosher Salt Use regular salt with adjusted quantity.
  • Freshly Ground Black Pepper To taste.
For the Buttermilk Mixture
  • 1 cup Unsweetened Almond Milk Other non-dairy milks can also be used.
  • 1 tbsp Apple Cider Vinegar Lemon juice is a good substitute.
For Frying and Garnishing
  • 1 cup Vegetable Oil Choose any neutral oil.
  • Flaky Sea Salt Sprinkle over just before serving.
  • 2 tbsp Vegan Butter Can be replaced with regular butter.
  • 2 cloves Clove Garlic Minced.
  • 2 tbsp Chopped Chives For garnishing.

Equipment

  • Frying pan
  • Mixing Bowls
  • Slotted spoon
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 1 cup of unsweetened almond milk with 1 tablespoon of apple cider vinegar. Stir well and let it sit for about 5-10 minutes until it curdles and thickens.
  2. In a separate large bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 tablespoon of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of turmeric, 1 teaspoon of kosher salt, and freshly ground black pepper to taste.
  3. Take the oyster mushrooms, dipping each piece first in the buttermilk mixture, then dredge the mushrooms in the prepared flour mixture, pressing lightly to coat them thoroughly.
  4. In a large frying pan, heat about 1 cup of vegetable oil over medium-high heat. Allow the oil to reach a shimmering point.
  5. Carefully add the coated oyster mushrooms in batches to the hot oil, frying each side for about 5-7 minutes until golden brown and crispy.
  6. In the same frying pan, reduce the heat to medium and add 2 tablespoons of vegan butter. Once melted, add 1 cup of chopped cremini mushrooms and 2 cloves of minced garlic. Cook until the mushrooms are softened.
  7. Slowly whisk in 1/4 cup of flour, cooking for about 1 minute, then gradually add 1 cup of almond milk, stirring continuously until the gravy thickens.
  8. Arrange the crispy Chicken-Fried Mushrooms on a serving platter and drizzle over the rich gravy. Garnish with chopped chives.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze individually and reheat in the oven for maximum crispiness.

Tried this recipe?

Let us know how it was!