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Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegan, Vegetables, Vegetarian · March 28, 2022

Cornmeal-Crusted Popcorn ‘Shrooms

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finished Cornmeal Crusted Popcorn 'Shrooms

In a world where oyster mushrooms have been turned into practically everything, I present to you: Cornmeal-Crusted Popcorn ‘Shroomss, AKA cornmeal fried mushrooms, AKA hot dilly ‘shrooms! Crispy, spicy, easy and delicious, these mushrooms are basically vegan and gluten-free popcorn shrimp! But to be fair, there is probably an oyster mushroom popcorn shrimp recipe already out there. But these fried mushrooms go way beyond that because they’re spicy and dilly, too. They’re universal ‘shrooms.

But seriously, this dish is just so good. The mushrooms remind me of fried catfish in the best way, but they’re completely vegan and naturally gluten-free. Cornmeal and rice flour for the win. I’ll list everything below for these ‘shrooms, and I hope you’ll love the recipe.

mushrooms with olive oil

Table of contents

  • Why cornmeal-crusted fried mushrooms?
  • Ingredients you will need for these fried popcorn mushrooms
  • How to make these cornmeal-crusted mushrooms
  • Looking for other fun vegetarian recipes?
cornmeal on plate

Why cornmeal-crusted fried mushrooms?

Cornmeal crust does two things that normal breadcrumbs can’t – it’s simultaneously lighter, but also crispier. Sure, you get a bigger, thicker layer when you dredge in all-purpose flour, but I’ve always found a cornmeal crust to be so insanely crispy and just irresistible.

It’s like a tempura batter, but it also evades getting soggy when it sits out for too long. It’s truly a magic breading technique and I don’t know why we don’t use it more often.

I’ve always had a nostalgic place in my heart for cornmeal-crusted fried food (mostly because I loved fried catfish when I was a kid). But even now I see that cornmeal frying has its place, and it’s not worth turning your nose up at it. Just try it once and you’ll see what I mean!

mushrooms tossed in cornmeal and milk with hot sauce on the side

Ingredients you will need for these fried popcorn mushrooms

If you can’t find oyster mushrooms at the grocery store, I suggest checking Whole Foods and Trader Joe’s specifically. But if you can’t find them there, check your local natural market or farmers’ market! Here’s everything you’ll need for these fried mushrooms:

  • 1 pound oyster mushrooms, about 1 large head
  • 1 teaspoon olive oil
  • 2 tablespoons rice flour
  • 2/3 cup cornmeal
  • 1/2 teaspoon each of smoked paprika, garlic powder and onion powder
  • salt and pepper to taste
  • 1 1/2 cups plant-based milk, or any milk of choice
  • 1-2 tablespoons hot sauce
  • 1 cup sunflower oil, for pan frying
mushrooms in cornmeal

How to make these cornmeal-crusted mushrooms

This dish is a great option for an appetizer or an afternoon snack.

  • Pull apart the oyster mushroom into pieces, each about 1″ long. They should naturally separate but cut off the ends if that helps the process.
  • Add the mushrooms to a large bowl and drizzle with the olive oil. Add in the rice flour and toss to evenly coat all the mushrooms.
  • In another large bowl or plate, add the cornmeal, paprika, garlic powder and onion powder. Whisk together and season with salt and pepper.
  • In a smaller bowl, add the plant-based milk and hot sauce and mix.
  • Using one hand for wet and one for dry, dip the mushrooms in the plant-based milk mixture, and then toss them in the cornmeal mixture. Make sure they are evenly coated and that the cornmeal gets in all the crevices.
  • Set a skillet on medium heat and add the sunflower oil. You want it to come up the sides just a bit, but not too much.
  • Let the oil come to temperature, around 300°F-340°F, and then pan fry the mushrooms in batches, cooking for 2 minutes on each side or until they are golden brown.
  • Transfer the fried mushrooms to a bed of paper towels to drain any excess oil. Then serve!
crispy cornmeal mushrooms

Looking for other fun vegetarian recipes?

Here are a few of my more creative, fully veg recipes!

Gochujang Basil Chickpeas
This recipe doesn't cook anything, but it leaves you with a ton of flavor. It's a mix of chickpeas, gochujang, coconut milk and fresh herbs, with a touch of syrup and vinegar for acid and sweetness. Make it once and it will be in your repertoire forever.
Check out this recipe
Crispy Crunchy Tofu Fries
These tofu fries are everything you want in a snack or even a full meal. They taste like Burger King chicken fries and require almost no effort. A perfect protein to meal prep or make for a fun weeknight dinner!
Check out this recipe
Pastrami-style Peal Onions
These onions are buttery, sweet, twice-cooked and coated in a spicy, crispy pastrami blend. If you're craving classic pastrami flavors in a plant-based way, this might be your next best bet.
Check out this recipe
finished Cornmeal Crusted Popcorn 'Shrooms

And that’s it for these Cornmeal-Crusted Popcorn ‘Shrooms!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Cornmeal-Crusted Popcorn ‘Shrooms

5 from 1 vote
Take popcorn shrimp, but make it mushroom! This fun play on fried shrimp is subtly spicy, extra crispy, naturally gluten-free and packed with flavor. Plus, they're vegan and better than their shrimp counterpart.
Print Recipe Pin Recipe
Prep Time:11 minutes mins
Cook Time:20 minutes mins
Total Time:30 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: cornmeal, mushrooms, oyster mushrooms
Servings: 1 platter

Ingredients

  • 1 pound oyster mushrooms about 1 large head
  • 1 teaspoon olive oil
  • 2 tablespoons rice flour
  • 2/3 cup cornmeal
  • 1/2 teaspoon each of smoked paprika, garlic powder and onion powder
  • salt and pepper to taste
  • 1 1/2 cups plant-based milk or any milk of choice
  • 1 tablespoon hot sauce
  • 1 cup sunflower oil for pan frying
  • 1 large handful of dill for topping

For the creamy hot sauce

  • 2 tablespoons very drizzly cashew butter or tahini if you are nut free!
  • 2 tablespoons cayenne pepper-based hot sauce I like Frank's Red Hot, but any generic hot sauce will do!
  • 1 tablespoon avocado oil
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic minced finely

Instructions

  • Pull apart the oyster mushroom into pieces, each about 1" long. They should naturally separate but cut off the ends if that helps the process.
  • Add the mushrooms to a large bowl and drizzle with the olive oil. Add in the rice flour and toss to evenly coat all the mushrooms.
  • In another large bowl or plate, add the cornmeal, paprika, garlic powder and onion powder. Whisk together and season with salt and pepper.
  • In a smaller bowl, add the plant-based milk and hot sauce and mix.
  • Using one hand for wet and one for dry, dip the mushrooms in the plant-based milk mixture, and then toss them in the cornmeal mixture. Make sure they are evenly coated and that the cornmeal gets in all the crevices.
  • Set a skillet on medium heat and add the sunflower oil. You want it to come up the sides just a bit, but not too much.
  • Let the oil come to temperature, around 300°F-340°F, and then pan fry the mushrooms in batches, cooking for 2 minutes on each side or until they are golden brown.
  • Transfer the fried mushrooms to a bed of paper towels to drain any excess oil.
  • In a small bowl, whisk together the tahini, hot sauce, garlic and avocado oil. Continue to thin out with hot sauce until it is your desired heat and color.
  • Drizzle the mushrooms with the hot sauce, cover with dill and serve!

Posted In: Dairy Free, Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegan, Vegetables, Vegetarian

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  1. דירות דיסקרטיות says

    April 12, 2022 at 8:45 am

    5 stars
    Hi there! I just want to offer you a huge thumbs up for your great info youve got here on this post. I am coming back to your website for more soon.

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