- 8 oz Hen of the Woods mushrooms
- 1 cup unsweetened plant milk soy or oat work best
- 1 tbsp apple cider vinegar
- 1 cup all-purpose flour or gluten-free blend
- 1/2 cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- Oil for frying grapeseed, avocado, or canola
Make vegan buttermilk: Combine plant milk and apple cider vinegar in a bowl. Let sit for 5 minutes.
Soak mushrooms: Add mushrooms to the mixture and soak for 10–15 minutes.
Prep dry mix: In another bowl, mix flour, cornstarch, and all seasonings.
Heat oil: Pour oil into a heavy-bottomed skillet and heat to 350°F.
Dredge: Remove mushrooms from the buttermilk, shake off excess, and coat them in the seasoned flour mix. Press to adhere well.
Fry: Place mushrooms in hot oil and fry for 3–4 minutes per side or until golden brown.
Drain: Set fried mushrooms on a wire rack or paper towel-lined plate.
Serve hot: Pair with ranch, hot sauce, or maple mustard dipping sauce.
