Use Allergy Schatz© to turn your mushrooms into a fried delight!
2-cup Allergy Schatz Fried Chicken Flour Mix
16oz white mushrooms, rinsed
3 tbsps aquafaba
2 teaspoons sea salt or kosher salt
⅔ cup non-dairy buttermilk
Canola oil, for frying
In a small bowl, combine non-dairy buttermilk and aquafaba and whisk together. In a separate bowl, pour 2 cups of Allergy Schatz Fried Chicken Flour.
Cover a baking sheet with parchment paper. Dip mushrooms in milk mixture, then toss in flour mix being sure to fully coat. Transfer coated mushrooms to covered baking sheet. Repeat for all mushrooms.
Place sheet of battered mushrooms in fridge for 15-30 mins or up to overnight.
Heat a medium skillet over medium heat and fill halfway with canola oil. Once oil is heated and starts to bubble slightly remove mushrooms from fridge and gently place in oil one at time.
Allow to cook until golden brown (about 8-10 mins). Use a slotted spoon to remove from oil and transfer to baking sheet covered with clean paper towels.
Sprinkle with salt and allow to cool for 5 minutes before serving. Enjoy