Vegan Fried Mushrooms Recipe - Carlo Cao (2024)

FAQs

Why are my fried mushrooms soggy? ›

Not Washing Them Properly. Not washing mushrooms the right way can make them soggy, says Schmuck. "Certain kinds of mushrooms require washing but mushrooms soak up water quickly and become soggy," he says. "Always wash your mushrooms whole, never after cutting them.

Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through. Once the mushrooms are removed from the oven, toss them with the chopped garlic, lemon zest and juice, capers, and parsley.

If you are craving something meaty and crunchy that tastes like fast food but is actually pretty healthy for you, then you are in the right place! These crispy oyster mushrooms taste just like fried chicken but are completely vegan and are so much easier to make.

Use a dry pan: Heat up a non-stick frying pan over medium-high heat without any oil or butter. Once the pan is hot, add the sliced mushrooms and stir occasionally. This will help release the moisture from the mushrooms and prevent them from becoming too watery.

Choose a pan that is wide enough to hold the mushrooms in a single layer. Once the pan is hot, add just enough oil to coat the bottom. Add the mushrooms to the hot pan and cook, keeping the heat high and stirring frequently to help quickly evaporate any liquid the mushrooms give off.

Once you begin to see golden edges and no more liquid, give the mushrooms a quick stir. The mushrooms will begin to turn a dark reddish-brown with golden spots. Add your seasoning at this stage. This can include salt, pepper, garlic, fresh herbs, or even a little more butter if you're feeling indulgent.

Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy.

Sautéing them in oil first is a crucial mistake when cooking with mushrooms, as the oil will disappear, so you'll add more but then be left with soggy, oil-logged mushrooms. Cooking the mushrooms in water -- although counterintuitive and unconventional -- solves the problem of soggy mushrooms.

After washing them, Lucas puts the mushrooms in a wok (a skillet works, too) and adds enough water to cover them. Then, he simply turns on the heat, brings them to a boil, seasons them with salt, and cooks them for about 15 minutes.

It's often served as an alternative to meat as it retains its firmness even when cooked. For a tasty treat, cut king oyster mushroom stems into medallions and saute them until golden brown. They also work well in stir-fries, and you can roast, grill and barbecue them.

Why do vegans eat so many mushrooms? ›

Fungi contain healthy doses of the Vitamin B group. Foods fortified with vitamin B often use yeast to do this. For vegans, mushrooms are one of the only sources of dietary vitamin D. If fungi form part of a well-managed vegan diet you should be able to cut back on many supplements.

Some vegans may not want to eat mushrooms since they could potentially be grown using animal products. For example, some mushrooms may be grown on animal manure. Some mushroom growing operations may also start their spawn by growing it in gelatin.

If the mushrooms have bruises or dark spots, look slimy and wet, or are slightly darker in color than usual, they are starting to go bad. The surfaces of the mushroom should be dry and appear plump.

Mushrooms are mostly water. You have to drive that water out to concentrate their flavor and prevent them from being mushy. Sautéing them in hot oil, getting them nicely browned and cooking them until they are dry will give you the best results. Once you've done that, you can use them however you like.

Fry at the right temperature.

If the oil is too cold, the food will absorb too much oil and become soggy. The ideal frying temperature is between 350°F and 375°F.

If your fried food comes out soggy & greasy — your oil was not hot enough. If your fried food comes out crispy, but greasy — you let the food cook for too long.