These crispy mushrooms are easy to prep, super healthy, absolutely delicious to eat and the texture is awesome. As a vegan staple they’re delicious, and this recipe can be made vegan, soy-free, or with fish sauce for a classic Thai flavour.
Mushrooms are an all time favourite of mine, as you can probably tell if you’ve looked at many of my recipes. They soak up flavours brilliantly, and are hugely versatile – stews, soups, salads, curry… they can do it all!
Crispy mushrooms though, are they not the pinnacle! But so hard to achieve – until today.
Best of all, no need to fry, and only a little oil required. This recipe is great done alongside my baked crispy tofu recipe (see here) as it is essentially the same, though the mushrooms are quicker to do and superior on account of being mushrooms 😀
Preparation time – 10 minutes
Cooking time – 25-30 minutes
Serves – 2 people
Calories per serving – around 125 (without dips)
Ease – pretty easy!
- 6 chunky chestnut mushrooms, or whatever type you’d like to try!
- 1 tablespoon of oil
- 1 tablespoon of (choose one) either lime juice, fish sauce or soy sauce
- 5-6 tablespoons of flour (corn flour or wheat flour both work)
- Wash your mushrooms and thoroughly dry them.
- Slice into approximately 5mm thick slices
- Pat dry again
- Mix your oil and sauce choice
- Pop the slices in a bowl and pour over your oil and sauce mix, move the mushrooms around to get them nice and evenly coated
- Pop each mushroom into the flour briefly on each side
- Then lay them out onto a baking tray lined with baking paper leaving a little space between slices (see pic below)
- And finally, bake for 25-30 minutes at 180 degrees Celsius/gas mark 5-6
These guys go great with dipping sauces like satay or cocnut sauce! They would also be great to top off a salad, giving the salad a little extra crunch, or popped in a stir fry for the same reason.