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Mushroom Not Chicken Nuggets
These mushroom nuggets are juicy in the middle and crunchy on the outside. Dip them with your favorite sauce and enjoy!
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Shopping List
Mushroom Nuggets
- 12-14oz oyster mushrooms
- 1/4 cup vital wheat gluten
- 2 tsp nutritional yeast
- 1 tsp minced garlic
- 1 tsp minced onion
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp rubbed sage
- 1 tsp paparika
- 3 Tbsp aquafaba (liquid from canned garbanzo beans)
- 1.5 tsp vegetable bouillon paste
- 1 Tbsp avocado oil
- grapeseed oil for frying
Wet Batter
- 1 + 1/4 cups creamy oat milk (or plant milk of choice)
- 1 cup flour
- 2 tsp paparika
- 2 tsp minced onion
- 2 tsp minced garlic
- 1 tsp chili powder
- to taste salt & pepper
Dry Batter
- 1.5 cups panko bread crumbs
- 1 cup flour
- 1 tsp paparika
- 2 tsp minced onion
- 2 tsp minced garlic
- to taste salt & pepper
Directions
- If needed, clean mushrooms with a small brush to remove any dirt
- 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
- Add mushrooms to a food processor and blend until you have small, finely chopped pieces
- 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
- In another bowl, mix aquafaba, vegetable bullion, and avocado oil
- 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
- 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
- Mix ingredients for wet batter
- Mix ingredients for dry batter
- Dip nuggets into wet batter and then dry batter
- Heat frying oil to 375 degrees Fahrenheit (I prefer to use grapeseed oil). Fry nuggets in small batches until golden & crispy on both sides
- Serve with sauce of choice and enjoy! I love these with my Smoked Anaheim Pepper Sauce.
Shopping List
Mushroom Nuggets
- 12-14oz oyster mushrooms
- 1/4 cup vital wheat gluten
- 2 tsp nutritional yeast
- 1 tsp minced garlic
- 1 tsp minced onion
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp rubbed sage
- 1 tsp paparika
- 3 Tbsp aquafaba (liquid from canned garbanzo beans)
- 1.5 tsp vegetable bouillon paste
- 1 Tbsp avocado oil
- grapeseed oil for frying
Wet Batter
- 1 + 1/4 cups creamy oat milk (or plant milk of choice)
- 1 cup flour
- 2 tsp paparika
- 2 tsp minced onion
- 2 tsp minced garlic
- 1 tsp chili powder
- to taste salt & pepper
Dry Batter
- 1.5 cups panko bread crumbs
- 1 cup flour
- 1 tsp paparika
- 2 tsp minced onion
- 2 tsp minced garlic
- to taste salt & pepper
Directions
- If needed, clean mushrooms with a small brush to remove any dirt
- 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
- Add mushrooms to a food processor and blend until you have small, finely chopped pieces
- 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
- In another bowl, mix aquafaba, vegetable bullion, and avocado oil
- 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
- 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
- Mix ingredients for wet batter
- Mix ingredients for dry batter
- Dip nuggets into wet batter and then dry batter
- Heat frying oil to 375 degrees Fahrenheit (I prefer to use grapeseed oil). Fry nuggets in small batches until golden & crispy on both sides
- Serve with sauce of choice and enjoy! I love these with my Smoked Anaheim Pepper Sauce.
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