Buttermilk Fried Oyster Mushroom "Nuggets" with Honey Mustard Sauce

This Kentucky-fried copycat captures all the secret flavor and satisfying crunch while keeping it completely vegetarian. The zippy honey mustard is a natural complement to the crispy mushrooms. You’ll forget all about those dollar menu nuggets!

Makes: 6-8 servings

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons smoked paprika

• 1 teaspoon ground ginger

• ½ teaspoon dried thyme

• 1 teaspoon sugar

• 2 teaspoons kosher salt

• 1 teaspoon black pepper, freshly cracked

• ½ teaspoon cayenne pepper (optional)

• 14 ounces RI Mushroom Co. Blue Oyster mushrooms

• 1 ½ cup buttermilk

• Vegetable oil, for frying

• Kosher salt, to taste

• ¼ cup mayonnaise

• ¼ cup Dijon mustard or whole grain mustard

• 2 tablespoons honey

• 1 tablespoon apple cider vinegar

Directions

1. In a large bowl add flour, baking powder, garlic powder, onion powder, smoked paprika, ground ginger, thyme, sugar, kosher salt, black pepper, and cayenne. Whisk together until well combined. Place ¾ cup of the flour mixture into a separate medium bowl and mix in buttermilk until a smooth batter.

2. Break RI Mushroom Co. Blue Oyster mushrooms into large ‘nugget-sized’ pieces, slicing the larger pieces if necessary. Submerge Oyster mushroom pieces into the buttermilk batter, letting excess drip off, before placing in the dry mixture and dredging until well coated, shaking off any excess flour. Repeat until all the mushrooms are coated.

3. Pour at least 3 inches of oil in a medium saucepan and heat to 350° F. (Alternatively, a tabletop fryer works well.) Prepare a sheet tray lined with a cooling rack for the finished mushrooms.

4. Once the oil is hot, carefully place the dredged mushrooms into the hot oil a few at a time. Cook until crispy and golden brown, flipping after 2-3 minutes, and cook for another 1-2 minutes. Remove and place on the prepared sheet tray, seasoning with kosher salt, if desired. Repeat with remaining mushrooms.

5. In a small bowl, add mayonnaise, mustard, honey, and apple cider vinegar and mix well to combine. Serve mushroom nuggets with a side of honey mustard sauce and enjoy!

   Chef’s Notes:

   • You can make this dish completely vegan by substituting soymilk for buttermilk, vegan mayo for mayo, and agave for honey.

   • Try dipping your nuggets in a variety of sauces, sweet chili, buffalo sauce, BBQ sauce, your imagination is the limit!