Afternoon Vibes

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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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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