VEGAN FRIED MUSHROOMS RECIPES

Steps:

• On a plate, combine the flour, all-purpose seasoning, cayenne and black pepper. In a separate bowl, add the plant based milk.
• Working in batches, dip ¼ of the mushrooms in the plant milk with one hand. Shake off the excess and add them to the gluten-free flour. Use the other hand to coat them in the flour.
• Dip the pieces once more in the milk and flour then set aside on a plate or tray lined with parchment paper. Repeat the steps with the remaining mushroom pieces.
• Heat the oil in a deep pan on medium-heat. The pan should be half full. The oil temperature should be about 360-375°F (182-190°C).
• Drop in a small piece of mushroom to test if you don't have a thermometer. If it bubbles too vigorously and gets dark brown in less than 60 seconds, the oil is too hot. Cool things down a little. If you see no bubbles, let it heat up some more.
• Cook the mushroom pieces in small batches until they are golden brown. It should only take about 4-5 minutes. Move them around slightly to prevent clumping.
• Remove and place on a plate lined with paper towels to absorb any extra oil.
• Serve as is or with your favourite dipping sauce.