Kentucky Fried Mushroom (Vegan)

You are here:

Print to PDF

[X]

Print recipe

Kentucky Fried Mushroom (Vegan)

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

4 portion(s)

Kentucky Fried Mushroom

1 tsp salt
1/2 tsp dried basil
1/2 tsp dried thyme
1/3 tsp dried oregano
1 tsp celery salt
1 tsp Black Peppercorn
1 tsp mustard seed
4 tsp paprika
2 tsp dried garlic
1 tsp ground ginger
3 tsp white pepper
240 g flour
600 g oyster mushroom, fresh
60g g soy milk
A dose oil

Add to shopping list

6

30min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Egg free Non-dairy Vegetarian Take away food

Recipe's preparation

Add in mixing bowl all herbs and spices. 2/3 teaspoon salt 1/2 teaspoon thyme 1/2 teaspoon basil 1/3 teaspoon oregano 1 teaspoon celery salt 1 teaspoon black pepper 1 teaspoon dried mustard 4 teaspoons paprika 2 teaspoons garlic salt 1 teaspoon ground ginger and 2 teaspoons white pepper

Place lid and measuring cap on. Turn to speed 10 for 30seconds

If needs further blending, scrape down sides, place lid and measuring cap on. Turn to speed 10 for 10seconds

Scrape down sides. Add 240g flour. Turn to speed 1 for 15 seconds

Place ingredients in a separate bowl

Place a bowl on mixing bowl lid and weigh 60g of plant based milk. Assess later if you need to add more.

Place oil in frying pan on medium heat

Seperate mushrooms to your liking and dip in milk. Add to flour mixture. Quickly dip in milk again (try not to remove flour mixture). Add to flour mixture, double coating the mushrooms. Using your hands press into coating to hold it in place

Place directly to frying pan. Continue previous step for the remaining mushrooms. Turning until golden brown.

When mushrooms are golden brown on all sides, transfer to a thermoserver to remain warm.

Accessories you need

Spatula TM5/TM6
buy now

Tip

Any dairy free milk will be suitable

Can add fresh herbs and spices instead of dry if you have it available. I recommend placing fresh ingredients in first, turn to speed 10, then add dry herbs and spices. May need to be further mixed in with flour using your hands

If oyster mushrooms are not accessible, Portobello mushrooms broken in large pieces also work well.

Cookidoo Coleslaw is great for a side, use Dairy Free mayonnaise

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.