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Crispy Baked Shiitake Mushrooms

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I made this recipe while testing out new ways to crisp my ‘crispy fried mushrooms’ (previously deep fried).
Servings 2.5 Cups

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!

Notes

Putting olive oil in a culinary/kitchen spray bottle allows you to get into those small cracks of foods 
Shaking on the dry batter in a container or stasher bag -works great. I prefer this over forking them from wet to dry batter, because the batter is sporadic on the mushroom  vs uniform 
I sprayed on a few spritz of olive oil to the parchment paper before layering on the mushrooms for baking 
I love to also spray olive oil on the mushrooms before baking, to encourage a nice crisp (i’ve done this oil free and it’s also wonderful)