Vegan & Gluten-free Kentucky Fried Mushrooms
Photography by Simeon Crofts
DIETARY – Vegan/Vegetarian/Gluten-free/Nut-free
Deep-fried anything isn’t great for you, but sometimes it’s exactly what you need, especially on a weekend when calories don’t count! As a vegan or vegetarian, you may not get to enjoy some of the traditional ‘junk’ food treats when dining out as others, but that’s where Deliciously Free comes in. We are all about creating recipes for delicious food free from allergens and this recipe ticks the box for being vegan, gluten-free and nut-free all at once.
Taking inspiration from a certain fried chicken fast food chain, I’ve created a Kentucky spice mix that will bring bundles of flavour to the humble mushroom, which, when mixed with a crunchy batter and served with a cool, creamy dip, is a moreish match made in heaven. If you’re wondering what type of mushrooms to use, I chose a mix of white cup and button, but any mushroom will work thanks to their naturally meaty texture and flavour.
Don’t be put off by the long list of ingredients, a lot of these are store cupboard staples and all you’re doing is mixing them together with flour – no fancy chef skills needed! If you’ve never deep fried anything at home before, don’t worry. You don’t need a special deep fryer, just a large casserole dish or deep-bottomed pan to contain the oil. Make sure you keep an eye on it at all times and be careful as it may spit when adding the mushrooms. If you have a thermometer, it’s well worth using it to get the temperature just right, but if you don’t, you’ll know when the oil is hot enough by adding a crumb of your batter to the oil. If it fizzes and browns immediately, you’re good to go! When you’ve finished cooking, turn off the heat and remove the pan to a safe spot for it to cool down. Alternatively, you can oven bake these mushrooms after dipping in the buttermilk and flour mix for a healthier option, they will just come out a little softer. If you’d like to try this cooking method, bake the mushrooms for 15-20 minutes in an oven pre-heated to 200°C (180°C fan)/400°F/Gas Mark 6.
If you’re more of a spicy dip kind of person, a hot salsa or chipotle sauce goes just as well with these tangy fried mushrooms. I recommend serving the mushrooms as a starter or a nibble between friends. Happy frying!
Vegan & Gluten-free Kentucky Fried Mushrooms
Ingredients
- 2 cups gluten-free plain flour
- 2 tsp salt
- ½ tbsp dried thyme
- ½ tbsp dried basil
- 1/3 tbsp dried oregano
- 1 tbsp celery salt
- 1 tbsp ground black pepper
- 1 tbsp mustard powder
- 3 tbsp paprika
- 1.5 tbsp garlic powder
- 1 tbsp ground ginger
- 1 tbsp ground white pepper
- 1 cup vegan buttermilk (1 cup soy milk + 1 tbsp apple cider vinegar - recipe below)
- 500g mushrooms, cleaned
- 1 litre vegetable oil, for frying
- ½ cup vegan mayonnaise
- 1 tsp apple cider vinegar
- 2 tsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp salt
- Good grind of cracked black pepper
- ¼ tsp onion powder
- 1 tbsp fresh dill
- ½ tbsp dried parsley
Method
- First, prepare the ranch dip by adding all the ingredients to a bowl or food processor and mixing. Cover and keep in the fridge until you’re ready to serve.
- Next, prepare your vegan buttermilk in a bowl by combining 1 cup soy milk with 1 tbsp apple cider vinegar. Set aside for 10 minutes to thicken.
- Meanwhile, prepare your spice mix by adding the gluten-free flour, salt and all the herbs and spices to a clean bowl and mix well.
- Pour your vegetable oil into a deep-bottomed pan and heat to 190°C/375°F.
- Meanwhile, keeping the mushrooms whole, dredge each one in the buttermilk for a few seconds, then roll in the spice and flour mix until completely coated. Set aside on a clean plate or tray.
- When all your mushrooms are coated and ready, carefully lower a few at a time into the hot oil using a slotted spoon.
- Cook for 4-5 minutes, then remove on to paper towels to drain. Repeat until all mushrooms are cooked.
- Serve sprinkled with sea salt and a bowl of cool ranch dip.