Egg-Free Crumbed Mushrooms
I have tried to get these Egg-Free Crumbed Mushrooms right, a few times before. However, it never quite turned out the way I wanted it to. This time however, it turned out perfect.
Egg-Free Crumbed Mushrooms
These mushrooms are my favorite and could eat them everyday, if only they weren’t deep fried. They do work in the air fryer but you just don’t get that golden brown colour
There was a recipe that I stumbled upon. That recipe used a batter but somehow it didn’t quite appeal to me.
The batter didn’t have any herbs or spices, it was just a plain batter.
I don’t think a batter will give mushrooms that crunch I was looking for. So I decided to pimp up my batter and dip them in Panko breadcrumbs.
Panko breadcrumbs is a Japanese breadcrumb found in most major supermarkets. It is made from white bread without the crusts.
It is a lighter, airier breadcrumb that doesn’t absorb a whole lot of grease and it stays crispy for longer. It gives the mushrooms a perfect crunch too.
These Egg-Free mushrooms are absolutely to die for. I promise it is addictive. I could not stop eating them.
They are crispy on the outside, soft on the inside with a hint of lemon.
Although I don’t do deep fried often this recipe is a keeper. I will definitely make it again and again, that’s how much I love them.
I made a little dip too and that just took those mushrooms to another level. You have got to try them.
The batter for these mushrooms should be a runny consistency. You then dip the mushroom into the batter and allow the excess batter to drip off.
Roll them into the Panko crumbs and deep fry them. Ensure they are fried until golden brown and crisp.
It is best if you start by using half the quantity of breadcrumbs because you don’t want all the crumbs becoming soggy.
These mushrooms turn out so perfect, you won’t even miss the eggs.
I am never using eggs to make these mushrooms again. I am a little old-fashioned so I don’t use any fancy gadgets to the test the oil.
You merely drop a crumb in and if bubbles forms around it and the crumb rises I know my oil is hot enough.
I hope you love these mushrooms as much as we do. Please drop a comment and a star rating, it is always appreciated.
More Mushroom Recipes to try:
First Published: February 13, 2020 Updated: April 11, 2024
Egg-Free Crumbed Mushrooms
Ingredients
- 250 gram button mushrooms
- 1/2 cup cake wheat flour
- 1/2 tspn baking powder
- 1/2 tspn salt
- 1/2 tspn dried thyme
- 1/2 tspn paprika
- 1 tspn garlic and herb seasoning
- 2 tbsp grated Parmesan
- 1 tbsp fresh lemon juice
- 150 ml ice cold water
- 3/4 cup panko breadcrumbs
- 1 cup vegetable oil or peanut oil
Dip
- 1/4 cup mayonnaise
- 2 teaspoon chilli sauce
Instructions
- Use a damp paper towel or a soft brush to remove any dirt from the mushrooms. Set aside
- Add the Panko Breadcrumbs to one bowl. In another bowl mix the flour, baking powder, parmesan, salt, thyme, paprika, garlic and herb seasoning and lemon juice. Add the water a little at a time until you form a batter, should be a runny consistency
- Heat the oil in a pan on medium heat
- Dip the mushroom in the batter, let the excess batter drip off the mushroom. Roll the mushroom in the panko breadcrumbs
- Fry in hot oil on medium heat until mushrooms are golden brown and crisp
Dip
- Mix all the ingredients for the dip in a small bowl and refrigerate until serving time
Notes
- I test the oil by dropping a crumb in the oil. If it creates bubbles around the crumb and the crumb rises, it's how I know my oil is ready
- You can give the mushroom a light rinse if you wish but do not soak the mushrooms in water, it soaks water like a sponge
- If you do not have the garlic and herb seasoning you can add 1/2 teaspoon garlic powder and 1/2 teaspoon lemon pepper to the mixture instead
Hi there, Love this recipe. Just wanted to know if we can use an airfryer instead of deep frying in oil? Would it make a big difference?
Thank you 🙂
Hi Carmen! Thank you, glad you’re enjoying the recipe. I have not tried it in the airfryer so I cannot give you a honest opinion. It probably could work but the results may not be exactly the same. However, I will try it in the airfryer and if it works well will post the recipe. Take Care:-)
I’ve been looking for a good egg free crumbed mushroom recipe. Going to try this today!
Good luck Reshma:-)
Fantastic recipe… Mom is vegetarian and this works beautifully.. Thank you!!!
Crispy, well seasoned and what’s best, I used the same batter and crumb on orkra/sticky fingers/bindi… Wow awesome!!
Tried it..it was superb..thnk u
Love all your recipes!!
Thanks! I can spend hours scrolling your account ❤️
Thank you for all your simple recipes. It helps me so much. can’t wait 2 try this.
Thank you for sharing such delicious recipes. I have just tried this one and it’s absolutely Devine. It doesn’t soak any oil like other recipes I’ve tried. These mushrooms stay crispy even once completely cooled.
Thank you again for always sharing. Your website is always a go to when looking for simple yet delicious meals. We appreciate you ❤️❤️❤️