Plant-Based Buffalo Fried Mushrooms
Juicy, succulent ‘shrooms are fried and slathered in a red-hot sauce for a meaty, mustn’t-miss appetizer.
Ingredients
- 2 cup frank’s redhot sauce
- ½ cup agave nectar
- ½ stick vegan butter
- 5 cup panko breadcrumbs
- 1 ¼ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp salt
- 1 tsp black pepper
- 13 oz seltzer water
- 4 -ounce packages hen of the woods mushrooms cut into ⅛ pieces
- 4 cup canola oil for frying
Nutrition
4 servingsInstructions (click to mark complete)
For the Buffalo glaze, into a small saucepan over medium heat, simmer hot sauce and agave
For the Buffalo glaze, into a small saucepan over medium heat, simmer hot sauce and agave. Add butter and stir continuously until butter is fully melted. Pour glaze into a large mixing bowl and set aside.
For the mushrooms, into a large mixing bowl, place panko breadcrumbs and set aside
For the mushrooms, into a large mixing bowl, place panko breadcrumbs and set aside. Into a medium bowl, mix together flour, cornstarch, salt, and pepper. Slowly whisk in water until well-combined and clump-free.
In batches, dredge mushrooms in flour mixture, and toss with breadcrumbs until completely coated
In batches, dredge mushrooms in flour mixture, and toss with breadcrumbs until completely coated. Remove mushrooms from bowl and place in a single layer on a baking tray.
Into a two-quart pot, warm oil to 350 degrees
Into a two-quart pot, warm oil to 350 degrees. Once hot, carefully drop in mushrooms and fry until golden brown. Remove mushrooms from oil, drain on a paper towel-lined baking sheet. Once all mushrooms are fried, place into bowl with Buffalo glaze and toss to coat thoroughly. Serve immediately.
Original source: https://vegnews.com/recipes/vegan-buffalo-fried...