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There are few things that don’t work deep-fried, slathered in buffalo sauce, and dunked in a vegan blue cheese dip. But these mushrooms are especially delightful, perfectly bite-sized and tender in the middle!

You will need

Serves 2

  • 300 grams button mushrooms
  • 100 ml oat milk
  • 100 ml coconut cream
  • 1/2 lemon, juice only
  • 500 ml veg oil for frying

For the spice polenta crust:

  • 400 grams polenta
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon white pepper
  • 1 teaspoon salt

For the sauce:

  • 200 grams margarine
  • 3 teaspoons smoked paprika
  • 3 tablespoons apple cider vinegar
  • 150ml vinegar-based hot sauce

For the dipping sauce:

  • 2 tablespoons plant-based yoghurt
  • 2 scoops plant-based blue cheese

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15 mins to prep

10 mins to cook

  1. Step 1

    Mix the oat milk, coconut cream and lemon juice until combined. Add in the mushrooms and stir in the mixture to coat.

  2. Step 2

    In a separate bowl, combine all ingredients for the polenta crust before adding in your mushrooms, tossing thoroughly until well coated.

  3. Step 3

    In a pan, add the oil and heat to 180°C.

  4. Step 4

    Add in your mushrooms to fry until golden brown. This should take approximately 3 minutes per batch. (Don’t overcrowd the pan, or the mushrooms will make the oil temp drop too low! ~4-5 at a time.)

  5. Step 5

    Remove the mushrooms from the oil and set aside on paper towel, to allow the oil to drain.

  6. Step 6

    For the sauce, mix together all ingredients in a fry pan on low heat, stirring to combine.

  7. Step 7

    For the dipping sauce, mix together the yoghurt and cheese in a ramekin to serve alongside mushrooms.

  8. Step 8

    Serve the mushrooms in a bowl, drizzling over the sauce to taste. You can plate up with fresh lettuce leaves for a fun serving option too!

Recipe: Simon Toohey

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