Vegan Panko Fried Mushrooms – Crispy Battered Mushrooms with a Creamy Cashew Dipping Sauce #MeatlessMondayNight
Sponsored by Silk
I love the concept of Meatless Monday, so when Silk challenged me to create a meat-free and dairy-free dish for Monday Night Football as part of their Sideline Meat campaign, I was really excited about the possibilities. We often think of watching football games while indulging in heavy snacks like buffalo wings and dips. While those are definitely tasty, it’s nice to change things up a bit. For people like me who are flexitarian, tasty meat-free and dairy-free recipes are a welcome addition to all celebrations.
I was excited to explore the Silk product line as I developed a creative new recipe. Many of us are familiar with Silk’s Soymilk, but they also carry lots of other dairy free products like Almondmilk, Coconutmilk, Cashewmilk and Dairy Free Yogurt Alternatives. There’s truly something for everyone.
One of my favorite game time recipes is Portobello Mushroom Schnitzel, made with a tasty panko-coated batter. They’re crispy, delicious and a huge hit whenever I serve them. I decided to revamp this recipe by creating a vegan “buttermilk” made with Silk Unsweetened Cashewmilk and lemon juice. Cashewmilk is one of my favorite non-dairy milks, but I rarely cook with it so I wanted to give it a try. I used bite-sized, sliced white mushrooms which fried up perfectly crisp. The results were fantastic and I am pleased to have a new recipe that my vegan friends and family can indulge in. When served with a smooth, flavorful cashew dipping sauce, they become seriously indulgent. It’s creamy, decadent, and much lighter than a sour cream or cheese-style dip.
If you’re interested in more meat and dairy free recipes for Monday Night Football and a chance to win a giveaway from Silk, click here. Feeling up to the challenge? I’d love for all of you to put a meatless twist on your favorite gametime dishes for Monday Night Football. Be sure to share them on Twitter, Pinterest and Instagram with the hashtag #MeatlessMondayNight so everyone has a chance to see what you’ve created. Click here to find where Silk products are sold near you.
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Vegan Panko Fried Mushrooms
DescriptionCrispy mushroom slices coated with vegan "buttermilk" batter, dipped in panko breadcrumbs and fried crisp with a creamy cashew dipping sauce.
Crispy Panko Mushroom Ingredients
- 3/4 cup Silk Unsweetened Cashew Milk, or more if needed
- 1 tbsp lemon juice
- 3/4 cup all purpose flour
- 1/2 tbsp cornstarch
- Heaping 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 2 tsp hot sauce
- 3-3 1/2 cups panko breadcrumbs
- 8 oz sliced white mushrooms
- grapeseed oil for frying
Creamy Cashew Dipping Sauce Ingredients
- 3/4 cup Silk Unsweetened Cashew Milk
- 3/4 cup raw, unsalted cashews
- 2 tsp lemon juice
- 1 tbsp fresh parsley, chopped (plus more for garnish if desired)
- 1/4 tsp garlic powder
- 1/4 tsp salt
You will also need: mixing bowls, skillet, sheet tray, paper towels or wire cooling rack, blender
- In a mixing bowl or measuring cup, combine 3/4 cup cashews in 3/4 cup Silk Unsweetened Cashew Milk. Set aside to let the cashews soak while you prepare the other ingredients.
- In a measuring cup, combine 3/4 cup Silk Unsweetened Cashew Milk and lemon juice. Stir until well combined.
- In a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne.
- Stir in the hot sauce and Silk Unsweetened Cashew Milk/lemon juice mixture until a thick but pourable batter forms. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more cashew milk until mixture is thin enough for dipping.
- Pour the breadcrumbs onto a plate or sheet tray. Dip the mushroom slices into the batter...
- ...then into the panko to coat. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients.
- Heat ½ inch of grapeseed oil in a skillet over medium until hot but not smoking. Fry the mushroom slices in batches of 10 pieces for 1 1/2 - 2 1/2 minutes on each side until golden brown and crispy. You may need to add more oil midway through cooking. Drain on paper towels or a wire cooling rack.
- Once the mushrooms have been fried, combine the soaked cashews and cashew milk with the remaining creamy cashew dipping sauce ingredients in a blender. Blend until smooth and well combined.
- Sprinkle fried mushrooms with additional salt to taste, if desired. Serve hot with creamy cashew dipping sauce.
This conversation is sponsored by Silk. The opinions and text are all mine.