Oyster Mushroom Vegan Milanese

Print Recipe

5 from 3 votes

Oyster Mushroom Vegan Milanese

Crispy vegan Parmesan and panko crusted oyster mushrooms served with a lemon vinaigrette!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Servings:

Calories: 344kcal

Author: Lauren Boehme

Ingredients

Lemon Vinaigrette

3 Tablespoons Lemon juice
1 teaspoon Dijon mustard
1 Tablespoon Agave syrup
2-3 Cloves Garlic
1/4 teaspoon Salt
Pinch of Black pepper
1 Tablespoon Basil or Parsley
1/3 Cup Olive oil

Oyster Mushroom Milanese

1/2 Cup All purpose flour
2 teaspoons Salt, divided
1/2 Cup Non-dairy milk
1 Tablespoon Dijon mustard
1 Cup Panko breadcrumbs, vegan
1/4 Cup Vegan Parmesan, I used Follow Your Heart
2 Tablespoons Fresh parsley, chopped
1 teaspoon Lemon zest
6 Ounces Oyster mushrooms
Vegetable oil, for frying

Instructions

First, make the lemon vinaigrette. In a food processor or blender, combine all the vinaigrette ingredients and pulse until the vinaigrette comes together and is a light yellow color. Set aside.
Now, prep the Milanese. In a medium sized mixing bowl whisk together the flour and 1 teaspoon of salt. Then pour in the non-dairy milk and Dijon and whisk until smooth. Set aside.
In a separate medium sized mixing bowl, stir together the panko, remaining 1 teaspoon of salt, the vegan Parmesan, parsley and lemon zest.
Now, take one cluster of the oyster mushrooms and dip it into the wet batter you made and coat thoroughly, I use my hand and rub batter in-between the individual mushrooms in the cluster.
Then put the mushroom cluster into the panko coating and press the coating onto the mushroom cluster and in-between the individual mushrooms. Coating completely.
Repeat with all the mushroom clusters you have, I usually get about 4 per package. Set them on a plate.
Now, heat about 1-2 inches of vegetable oil in a large skillet on medium high. The oil is ready when small bubbles form on top. Fry the mushrooms, reducing heat as needed, for 2-3 minutes per side or until the mushrooms are nice and crispy and golden brown.
Serve immediately with the lemon vinaigrette drizzled over the top of the mushrooms. I like to serve with a salad or pasta.

Video

Notes

Yes, you can use an air fryer for the mushrooms. Spray the basket with a little non-stick spray. Then air fry at 400 degrees(F) for about 10-15 minutes.

Nutrition