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Chicken-Fried Mushrooms & Gravy

Crispy Chicken-Fried Mushrooms & Gravy You'll Crave Every Time

Enjoy this delightful vegan twist on classic Chicken-Fried Mushrooms & Gravy, a quick and satisfying comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 1 pound Oyster Mushrooms Main ingredient that provides a meaty texture mimicking fried chicken.
  • 1 cup All-Purpose Flour Essential for creating a crispy coating; swap for gluten-free flour if needed.
  • 1/4 cup Cornstarch Key ingredient for achieving extra crispiness in the batter.
  • 1 teaspoon Sweet Paprika Adds vibrant color and a mild flavor to the mushrooms.
  • 1 teaspoon Garlic Powder Enhances the savory profile of the dish.
  • 1 teaspoon Onion Powder Infuses depth and richness in flavor.
  • 1/4 teaspoon Turmeric Adds a beautiful color and very subtle earthiness.
  • 1 teaspoon Kosher Salt Vital for seasoning; adjust according to your taste preferences.
  • 1/2 teaspoon Black Pepper Freshly ground offers a mild kick for added flavor.
For the Buttermilk Mixture
  • 1 cup Unsweetened Almond Milk Can substitute with any plant-based milk.
  • 1 tablespoon Apple Cider Vinegar Works to curdle the almond milk, creating a buttermilk effect.
For the Gravy
  • 2 tablespoons Vegetable Oil Use a high smoke point oil for frying.
  • 2 tablespoons Vegan Butter Provides richness and creaminess to the gravy.
  • 1 cup Cremini Mushrooms Chopped for an extra burst of umami flavor.
  • 2 cloves Garlic Freshly minced for a robust flavor component.
  • 2 tablespoons Chopped Chives A lovely garnish that adds color and a hint of onion flavor.
For Serving
  • to taste Flaky Sea Salt A finishing touch to enhance the flavor.

Equipment

  • Deep Pan
  • Whisk
  • Bowls
  • Slotted spoon

Method
 

Preparation Steps
  1. Prepare the Buttermilk: In a small bowl, whisk together almond milk with apple cider vinegar. Allow it to sit for about 5-10 minutes until it thickens.
  2. Mix the Dry Ingredients: In a large bowl, combine flour, cornstarch, sweet paprika, garlic powder, onion powder, turmeric, salt, and pepper. Whisk until well-blended.
  3. Coat the Mushrooms: Dip each oyster mushroom in the buttermilk, coat with the flour mixture, ensuring it sticks well.
  4. Fry the Mushrooms: Heat vegetable oil in a deep pan over medium heat. Fry the coated mushroom for 3-5 minutes until golden brown and crispy.
  5. Sauté for Gravy: Melt vegan butter in another saucepan, add chopped cremini mushrooms and minced garlic, and sauté for 5-7 minutes.
  6. Make the Gravy: Sprinkle flour over the sautéed mushrooms, stir, then add almond milk while whisking. Simmer until thick, around 5-7 minutes.
  7. Serve and Garnish: Serve the fried mushrooms and ladle the gravy over top. Finish with flaky salt and chives.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 600mgPotassium: 350mgFiber: 3gSugar: 1gVitamin C: 3mgCalcium: 100mgIron: 2mg

Notes

Store leftover fried mushrooms in an airtight container for up to 2 days; reheat in an air fryer for the best crispiness.

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