Go Back
–+ servings
Chicken-Fried Mushrooms & Gravy

Savory Chicken-Fried Mushrooms & Gravy for Cozy Nights

A quick, delightful recipe for Chicken-Fried Mushrooms & Gravy that's vegetarian-friendly and perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 12 ounces Oyster mushrooms Best when large and meaty
  • 2 cups All-purpose flour Swap with gluten-free flour if needed
  • 2 Tbsp Cornstarch Adds an extra layer of crunch
  • 2 tsp Sweet paprika Try using smoked paprika for deeper taste
  • 1 tsp Garlic powder Fresh garlic can be used for a punchier profile
  • 1 tsp Onion powder Feel free to leave out if avoiding onions
  • 1/2 tsp Turmeric Optional for those sensitive to its flavor
  • Kosher salt Enhances overall taste; adjust according to preference
  • Freshly ground black pepper Freshly ground offers the best flavor
  • 1 cup Unsweetened almond milk Any plant-based milk works well
  • 1 Tbsp Apple cider vinegar Crucial for creating the buttermilk
  • Vegetable oil Choose oils like canola or peanut for frying
  • Flaky sea salt Optional but highly recommended
For the Gravy
  • 2 Tbsp Vegan butter Regular butter can be used for non-vegan options
  • 3 large Cremini mushrooms Chopped
  • 1 Clove of garlic Minced
  • Chopped chives For garnish; optional

Equipment

  • Mixing bowl
  • Skillet
  • Whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Prepare the Buttermilk: In a mixing bowl, combine 1 cup of unsweetened almond milk with 1 tablespoon of apple cider vinegar. Whisk well and let it sit for about 5-10 minutes until it thickens and curdles slightly.
  2. Bread the Mushrooms: In another bowl, mix together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, 2 teaspoons of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of turmeric, kosher salt, and black pepper. Dip each oyster mushroom into the prepared buttermilk and coat in the dry mixture.
  3. Heat the Oil: In a large skillet, pour in vegetable oil to reach 1 inch deep. Heat over medium-high until it reaches 350°F, testing with a small piece of batter.
  4. Fry the Mushrooms: Carefully place coated mushrooms into the hot oil, frying in batches for about 3-4 minutes on each side until golden brown and crispy. Drain on a paper towel.
  5. Make the Gravy: In another pan, melt 2 tablespoons of vegan butter over medium heat. Add 3 large chopped cremini mushrooms and 1 minced clove of garlic, sautéing for 4-5 minutes.
  6. Thicken the Gravy: Sprinkle 2 tablespoons of flour over the sautéed mushrooms and stir. Gradually whisk in 1 cup of almond milk until thickened.
  7. Serve the Dish: Place crispy Chicken-Fried Mushrooms on a plate and drizzle with the creamy gravy. Sprinkle with chopped chives.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Choose large, meaty oyster mushrooms for the best texture. Ensure thorough coating in the dry mix for crispiness. Maintain oil temperature while frying, and avoid overcrowding the pan for better results.

Tried this recipe?

Let us know how it was!