Crispy Baked Shiitake Mushrooms
Packing big flavor in the batter; they are semi crispy on the outside and soft + tender on the inside.
Ooooh my goodness. Mushrooms, they’re like no other.
I made this recipe while testing out new ways to crisp my ‘crispy fried mushrooms’ (previously deep fried). I wanted to create a lighter version of my old recipe; so I could enjoy them more often. These mushrooms are delicious!
Packing big flavor in the batter; they are semi crispy on the outside and soft + tender on the inside. Straight out of the oven dipped in a creamy aioli, tossed in buffalo sauce or even agave and salt – these shrooms do not disappoint.
I chose shiitake because this mushroom has a lot of flavor, as it is. I’ve tried this recipe with oyster mushrooms and it was also delicious. I prefer shiitake because of its shape and structure; but feel free to get creative! Infused into the batter is more mushroom, through Earth Broth. With roots, seeds, dry broth mix and adaptogenic mushrooms – this blend is diverse and abundant.
I love to find places to add in this special broth! I hope you enjoy
Crispy Baked Shiitake Mushrooms
Ingredients
- 335 g shiitake mushrooms (about 18-19 medium sized) cut into 3-4 slices, longways
- 2 tbsp ground flax
- 6 tbsp water
- 1 c plant milk (i’m using soy)
- 1 tbsp lemon juice
- ¾ c garbanzo bean flour
- ½ tsp ground mustard
- ¾ tsp smoked paprika
- ¾ tsp pepper
- ¾ tsp turmeric powder
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- 1 tbsp Earth Broth
- Sprays of olive oil *
Instructions
- Preheat oven to 410 degrees
- In a large, deep mixing-bowl create buttermilk by combining plant milk and lemon juice – allow to sit for at least 5 minutes until it curdles
- In a small bowl make a flax egg by combining ground flax and water – stir and allow to sit for 5 minutes, until it becomes gelatinous
- In a large mixing bowl combine dry ingredients (garbanzo bean flour, ground mustard, smoked paprika, pepper, turmeric powder, garlic powder, onion powder, earth broth and salt) – mix thoroughly
- Pour the flax egg into the buttermilk, mix to combine
- You should now have a dry ingredients bowl, wet ingredients bowl and your sliced mushrooms
- Add half the sliced mushrooms into the wet bowl
- Shake the bowl around and mix the mushrooms to coat thoroughly
- Then, add your wet mushrooms into a lidded storage container or stasher bag*
- Sprinkle with half of the dry flour batter, close lid and shake to coat all mushrooms in the spiced flour
- Layer the floured mushrooms on lightly oiled parchment paper, spaced apart *
- Repeat tossing the rest of your mushrooms in wet batter, dry batter and then layering them on oiled parchment paper
- When all the mushrooms are placed, lightly spray them with olive oil *
- Bake for 20-30 minutes (until they are golden and crispy), flipping them halfway
- Serve warm straight out of the oven!
