“SideDish” Blair’s Vegan “Chicken” Fried Oyster Mushrooms with Biscuits, Gravy, and Coleslaw
This vegan take on classic Southern comfort food features Fresh Niagara Mushrooms breaded and fried to crispy perfection, served with tender biscuits, savory gravy, and refreshing coleslaw. This dish is perfect for a satisfying lunch or dinner, and can be made gluten-free by using gluten-free flour in the biscuit and gravy recipes.
Servings: 6
Calories: 400kcal
Cost: 7.50
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Large skillet or frying pan
- Tongs or spatula
- Baking sheet
- Biscuit cutter or drinking glass (for cutting out biscuits)
- Grater
- Small saucepan
Ingredients
"Chicken" Fried Oyster Mushrooms
- 1 pound Fresh Niagara Mushrooms Chopped as needed into Large Pieces that when breaded will be like "Fried Chicken" and fit on your biscuits
- 1 cup all-purpose flour, for Breading use gluten-free flour for a gluten-free version
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup unsweetened plant-based milk such as almond milk or soy milk
- 2 tablespoons apple cider vinegar
- 1/2 inch Vegetable oil for frying
Biscuits
- 1 cup all-purpose flour, for biscuits use gluten-free flour for a gluten-free version
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted vegan butter
- 3/4 cup unsweetened plant-based milk such as almond milk or soy milk
Gravy
- 1/2 cup cold water
- 2 tbsp flour, for thickening gravy
- 1/2 cup Vegetable Stock
Coleslaw
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seeds
- 1/4 small head green cabbage grated
- 1 small carrot grated
Instructions
Start with the "Chicken" Fried Oyster Mushrooms
- In a large mixing bowl, whisk together the flour for breading, garlic powder, onion powder, paprika, thyme, salt, and black pepper.
- In a separate bowl, mix together the plant-based milk and apple cider vinegar. Let the mixture sit for a few minutes to thicken and curdle, creating a vegan buttermilk.
- Dip the mushrooms into the vegan buttermilk, then toss them in the flour mixture to coat evenly. Set aside.
- Heat a large skillet or frying pan over medium-high heat. Add enough vegetable oil to the pan to come up about 1/2 inch.
- When the oil is hot, carefully add the coated mushrooms to the pan just a few at a time, starting with a single breaded shroom to make sure your oil temp isn't too hot or too cold. The mushrooms should sizzle, but not burn the breading. Cook for 3-4 minutes on each side, or until the mushrooms are golden brown and crispy. Remove the mushrooms from the pan and drain on a paper towel-lined plate.
Then the Biscuits
- While the mushrooms are cooking, make the biscuits. In a large mixing bowl, whisk together 1 cup flour, baking powder, and salt. Cut in the vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the plant-based milk and stir until a soft dough forms.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the biscuit dough to about 1/2-inch thickness. Cut out biscuit shapes using a biscuit cutter or the rim of a drinking glass. Place the biscuits on the prepared baking sheet and bake for 8-10 minutes, or until the biscuits are puffed and golden brown.
And the Gravy
- While the biscuits are baking, make the gravy. In a small saucepan, whisk together 2 tbsp flour and 1/2 cup cold water until smooth. Add 1/2 cup of your favorite Vegetable stock. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from the heat and stir in the plant-based milk and vegan butter until smooth.
Don't Forget the Coleslaw, Consider an Optional 2 tbsp of Maple Syrup and a dash of Cayenne pepper to make it a Hot Maple Slaw.
- In a small mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seeds. In a separate bowl, mix together the grated cabbage and carrot. Stir the dressing into the cabbage mixture until evenly coated.
Service
- To serve, place a biscuit on each plate and top with a serving of the vegan chicken fried oyster mushrooms. Spoon the gravy over the mushrooms and serve with a side of coleslaw.
Notes:
- If you can’t find Fresh Niagara Mushrooms, any type of oyster mushrooms will work for this recipe, but please find your smallest local mushroom farmer to support. We grow with love and light for maximum Vitamin D and quality.
- You can use any type of plant-based milk for this recipe, just make sure it is unsweetened.
- If you don’t have apple cider vinegar, you can use lemon juice instead.
Extra Notes:
- For an extra crispy crust on the mushrooms, double coat them in the flour mixture. Dip them in the vegan buttermilk, then coat them in the flour mixture. Dip them in the vegan buttermilk again, then coat them in the flour mixture a second time.
- If you don’t have a biscuit cutter, you can use the rim of a drinking glass to cut out the biscuits.
Tips and Techniques:
- Make sure the oil is hot before adding the mushrooms. If the oil is not hot enough, the mushrooms will absorb too much oil and become greasy.
- Be careful not to overcrowd the pan when frying the mushrooms. Cook them in batches if necessary to ensure that they have plenty of room to cook evenly.
- If you are making the biscuits gluten-free, be sure to use a gluten-free flour blend that includes xanthan gum. This will help the biscuits hold together and not fall apart.
- If you prefer a thicker gravy, you can add more flour to the saucepan when making the gravy. If you prefer a thinner gravy, you can add more plant-based milk.
Advanced Tips and Tricks:
- To give the biscuits a slightly sweeter flavor, you can add 1-2 tablespoons of sugar to the biscuit dough before baking.
- For an extra fluffy biscuit, you can separate the dough into two layers and stack them on top of each other before baking. This creates layers of dough that will puff up and create a more tender biscuit.
- If you want to add more flavor to the gravy, you can try adding a few tablespoons of nutritional yeast or a dash of soy sauce or tamari, better yet, use mushroom stock or mushroom gravy. You can also try adding a few tablespoons of chopped fresh herbs, such as parsley or thyme, to the gravy for a fresh twist.
- For a spicier version of the coleslaw, you can add a few tablespoons of diced jalapeño peppers or a pinch of cayenne pepper to the dressing. It can be nice to balance out any heat with a touch of sweet, like honey, agave nectar or maple syrup.
- If you have any leftover coleslaw, (Yeah Right!) you can use it as a topping for sandwiches or wraps. It’s especially delicious on a vegan pulled pork sandwich or a vegan BBQ jackfruit sandwich.
- If you have any leftover vegan chicken fried oyster mushrooms, (Yeah Right!) they make a great topping for salads or grain bowls. They are also delicious on top of a vegan pizza or in a vegan wrap. Or heat them in the oven or an air fryer and pair with your favourite dip (Buffalo Style, Honey Garlic, BBQ, etc.)
Nutritional Info:
- Protein: Approximately 20-25 grams per serving
- Fat: Approximately 15-20 grams per serving
- Carbohydrates: Approximately 50-60 grams per serving
Vitamins Per Serving:
- Vitamin A: Approximately 5-10% of the Recommended Dietary Allowance (RDA)
- Vitamin C: Approximately 15-20% of the RDA
- Vitamin D: Approximately 100-200% of the RDA (when you use Fresh Niagara Mushrooms because we grow them with full spectrum lighting)
- Vitamin E: Approximately 5-10% of the RDA
- Vitamin K: Approximately 15-20% of the RDA
- Thiamin: Approximately 10-15% of the RDA
- Riboflavin: Approximately 15-20% of the RDA
- Niacin: Approximately 20-25% of the RDA
- Vitamin B6: Approximately 15-20% of the RDA
- Folate: Approximately 20-25% of the RDA
- Vitamin B12: Not present in mushrooms (vegans should consider taking a B12 supplement or consuming B12-fortified foods)
- Pantothenic acid: Approximately 15-20% of the RDA
Who is Blair? What is Sidedish?
I’ve known Blair for 20 years. If you’re in need of some top-notch catering in the GTA, you’ve gotta check out his amazing catering company, SideDish. Let me tell you – the guy is a catering magician.
He knows that it takes more than just a charming smile to keep people happy at an event – it takes delicious food and excellent service. And trust me, SideDish delivers on both fronts.
Back in the day, Blair and I worked together at the Banff Springs Hotel. He was in charge of keeping hundreds (sometimes thousands!) of guests happy on a daily basis. And let me tell you, he was the man for the job. He knows that a happy team equals happy guests, which equals a happy event. And let’s be real, who doesn’t love a happy event?
I’m not gonna lie, working for Blair was a blast. We had a lot of fun providing top-notch service and top-notch food. Plus, we were just so darn proud of what we were doing, and it showed in the guests’ experiences. Happy guests make for a happy shift, and that creates this awesome feedback loop of good times all around.
But Blair’s not just a great guy to work with – he’s also a great friend. He’s the kind of guy who would spontaneously take a hike up a mountain with me just before sunset on a whim. And I’m excited to be working with him again on this collaboration featuring fresh Niagara mushrooms and SideDish catering.
This recipe is a reflection of our love of life, our love of service, and the belief that perfection doesn’t have to be expensive or exclusive – it can be simple and achievable.