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Mushroom “Chicken Nuggets”

These healthy-ish, plant-based mushroom nuggets will be the hype of your next get-together. This easy snack is crispy, crunchy, and savory and pairs well with almost any dipping sauce.

Tasty Team
July 07, 2022
Mushroom “Chicken Nuggets”
Total Time

30 minutes

30 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Total Time

30 minutes

30 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Ingredients

for 4 Servings

  • Vegetable oil, for frying
  • 8 king trumpet mushroom
  • 1/3 cup buckwheat flour
  • 1/3 cup cornstarch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup water
  • 1 1/2 teaspoon chili powder
  • 2 cups crushed cornflake
  • Sauce of choice, for dipping

Nutrition Info

  • Calories 59
  • Fat 6g
  • Carbs 0g
  • Fiber 0g
  • Sugar 0g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Fill a large, high-walled skillet halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
  2. Remove the caps from the mushrooms and reserve for another use, then slice the mushroom stems into ½-inch-thick rounds.
  3. In a medium bowl, whisk together the buckwheat flour, cornstarch, paprika, garlic powder, salt, pepper. Add the water and whisk until smooth. Whisk in the chili powder.
  4. Add the cornflakes to a separate medium bowl
  5. Dip the mushroom rounds in the batter to coat completely, then dredge in the crushed cornflakes until fully covered.
  6. Working in batches, fry the mushrooms in the hot oil until golden brown, 3–5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
  7. Serve warm with your favorite sauce for dipping.
  8. Enjoy!

Ingredients

for 4 Servings

  • Vegetable oil, for frying
  • 8 king trumpet mushroom
  • 1/3 cup buckwheat flour
  • 1/3 cup cornstarch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup water
  • 1 1/2 teaspoon chili powder
  • 2 cups crushed cornflake
  • Sauce of choice, for dipping

Nutrition Info

  • Calories 59
  • Fat 6g
  • Carbs 0g
  • Fiber 0g
  • Sugar 0g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Fill a large, high-walled skillet halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
  2. Remove the caps from the mushrooms and reserve for another use, then slice the mushroom stems into ½-inch-thick rounds.
  3. In a medium bowl, whisk together the buckwheat flour, cornstarch, paprika, garlic powder, salt, pepper. Add the water and whisk until smooth. Whisk in the chili powder.
  4. Add the cornflakes to a separate medium bowl
  5. Dip the mushroom rounds in the batter to coat completely, then dredge in the crushed cornflakes until fully covered.
  6. Working in batches, fry the mushrooms in the hot oil until golden brown, 3–5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
  7. Serve warm with your favorite sauce for dipping.
  8. Enjoy!

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