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"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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner, Lunch
Cuisine: American, Southern
Keyword: breaded, buiscuits, chicken, coleslaw, gravy, vegan, vegetarian
Servings: 6
Calories: 400kcal
Author: Fresh Niagara Mushrooms and SideDish Catering Collab with Blair Cowan and Craig Adams
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.