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Restaurants›Winner Winner Courtenay Place›Ww Fried Mushrooms Recipe

Ww Fried Mushrooms Recipe

Name: Winner Winner Courtenay Places WW Fried Mushrooms Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 lb Cremini or white mushrooms; 1 cups All-purpose flour; 0.25 cups Cornstarch; 0.75 cups Unsweetened plant milk (soy, oat, or almond); 0.25 cups Vegan mayo; 1 tsp Baking powder; 1 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 tsp Smoked paprika; 1 tsp Salt; 0.5 tsp Black pepper; 1 cups Panko breadcrumbs (or fine breadcrumbs for lighter coating); 0.5 cups Neutral oil for frying (canola, vegetable, or avocado); 0.5 cups Vegan mayonnaise; 1 tbs Lemon juice; 1 tsp Dijon mustard; 0.5 tsp Garlic (minced); 0.5 tsp Hot sauce (optional); 0.25 tsp Salt; 0.25 tsp Black pepper; 1 cup English cucumber or Kirby pickling cucumbers; 0.25 cups Red onion (thinly sliced); 0.5 cups White vinegar; 0.25 cups Water; 1 tsp Sugar or sugar substitute; 0.5 tsp Salt; 0.5 tsp Black peppercorns; 0.5 tsp Mustard seeds

Inspired by Winner Winner Courtenay Place

Time45m

Serves4

Served with vegan mayo and WW house pickles.

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Ingredients

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Mushrooms

1 lb Cremini or white mushrooms

1 cups 00 bread flour

1/4 cups Cornstarch

3/4 cups Unsweetened plant milk (soy, oat, or almond)

1/4 cups Vegan mayo

1 tsp Baking powder

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cups Panko breadcrumbs (or fine breadcrumbs for lighter coating)

1/2 cups Neutral oil for frying (canola, vegetable, or avocado)

Vegan Mayo Dipping Sauce

1/2 cups vegan mayonnaise

1 tbs ReaLemon lemon juice

1 tsp Dijon mustard

1/2 tsp Garlic (minced)

1/2 tsp Hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

WW House Pickles (quick refrigerator pickles)

1 cup English cucumber or Kirby pickling cucumbers

1/4 cups Red onion (thinly sliced)

1/2 cups White vinegar

1/4 cups Water

1 tsp Sugar or sugar substitute

1/2 tsp Celtic sea salt

1/2 tsp Black peppercorns

1/2 tsp Mustard seeds

Method

Mushrooms

Prepare mushrooms

Clean mushrooms by wiping with a damp paper towel. Trim stems if needed and halve or quarter larger mushrooms so pieces are bite-size (aim for uniform size). Pat dry.

Make batter

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. In a separate small bowl whisk plant milk and 1/4 cup vegan mayo until smooth. Pour wet into dry and stir until a thick batter forms. Batter should coat mushrooms; add up to 1-2 tablespoons extra plant milk if too thick.

Prepare breading station

Place panko breadcrumbs in a shallow dish. Working in batches, dip each mushroom piece into the batter to fully coat, letting excess drip off, then press into panko to adhere. Set coated mushrooms on a wire rack or tray while you heat oil.

Fry mushrooms

Pour oil into a large skillet to reach a 1/4-inch depth and heat over medium-high until shimmering (about 350°F/175°C if using thermometer). Add mushrooms in a single layer without crowding; fry 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer to a wire rack set over a sheet pan or paper towel-lined plate to drain. Repeat with remaining mushrooms. Taste one and sprinkle with a light pinch more salt if desired.

Vegan Mayo Dipping Sauce

Combine 1/2 cup vegan mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and chill briefly while mushrooms fry to let flavors meld. Adjust lemon, salt or hot sauce to taste.

WW House Pickles (quick refrigerator pickles)

Thinly slice cucumber and red onion. In a small jar or bowl combine 1/2 cup white vinegar, 1/4 cup water, 1 teaspoon sugar (or substitute), 1/2 teaspoon salt, 1/2 teaspoon black peppercorns and 1/2 teaspoon mustard seeds. Add cucumber and onion, press down so vegetables are submerged. Let sit at room temperature for 20–30 minutes or refrigerate for at least 1 hour for more flavor. Keep refrigerated for up to 2 weeks.