Because sometimes you crave fried food, but your conscience says “maybe not an actual chicken today.”
So You Wanna Chicken-Fry a Mushroom, Huh?
Okay, real talk—sometimes you just want something crispy, juicy, and absolutely smothered in something sticky and spicy. That’s where this vegetarian “chicken-fried” mushroom steak swoops in like a Southern grandma with a cast iron skillet and zero patience for bland food.
We’re taking big, meaty mushrooms (yes, they exist), giving them a crunchy, herby, golden-brown coat, drizzling them with hot honey (a literal cheat code for flavor), and then throwing in a cool, creamy slaw to calm your taste buds down. It’s part comfort food, part veggie flex, and 100% the best decision you’ll make this week.
Why This Recipe Is Awesome
- It’s fried. But make it vegetarian. Enough said.
- Hot honey is the main character. Sweet, spicy, and sticky in all the right ways.
- Mushrooms that don’t suck. Forget those limp button guys—these are king oyster mushrooms, baby. Meaty, satisfying, and perfect for pretending they’re steak.
- Creamy slaw is the ultimate sidekick. Cool, crunchy, and slightly tangy to balance all the fried glory.
- You don’t need a deep fryer. Just a pan, some oil, and a tiny bit of courage.
Ingredients You’ll Need
For the Mushroom “Steaks”:
- 4–6 large king oyster mushrooms (or portobello if you’re in a pinch)
- 1 cup buttermilk (or plant-based milk + 1 tbsp vinegar, if you’re vegan-ish)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (for that “I know what I’m doing” color)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch (makes it extra crispy, trust)
- Neutral oil for frying (veg, canola, or whatever won’t taste like regret)
For the Hot Honey:
- 1/4 cup honey
- 1–2 tsp hot sauce (or chili flakes, if you’re feeling rustic)
- A tiny squeeze of lemon juice (balances the sweet like a pro)
For the Creamy Slaw:
- 2 cups shredded cabbage (any combo of red/green—live your truth)
- 1/2 cup shredded carrots
- 1/4 red onion, thinly sliced
- 1/4 cup mayo or vegan mayo
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt & pepper, to taste
Step-by-Step Instructions
1. Prep the mushrooms.
Trim the ends, then slice your king oysters lengthwise into thick “steaks” (about 1/2 inch thick). If using portobellos, just remove the stems and give ‘em a quick wipe. No waterboarding mushrooms, please—they soak up moisture like emotional sponges.
2. Marinate in buttermilk.
Mix your buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Dunk your mushroom slices in this flavorful bath and let them chill while you do everything else (at least 15–20 mins).
3. Mix the slaw.
Throw all your slaw stuff into a bowl. Stir until it’s creamy and dreamy. Taste and tweak—more vinegar if it’s too sweet, more mayo if it’s too thin. Chill it in the fridge while the real show begins.
4. Heat your oil.
In a skillet (cast iron gets bonus points), heat about 1/2 inch of oil over medium-high. Test it with a tiny pinch of flour—it should sizzle, not just awkwardly sit there.
5. Dredge those shrooms.
Mix flour and cornstarch in a shallow dish. Pull each mushroom from the buttermilk and coat it in the flour mixture. Press it in. Show it you mean business. Then go back for a double dip: back into the buttermilk, then flour again. This is where the crisp lives.
6. Fry time!
Carefully place the mushroom steaks in the hot oil. Don’t crowd the pan unless you enjoy soggy sadness. Fry for 3–4 minutes per side until golden brown and glorious. Drain on a paper towel. Try not to eat them all immediately.
7. Make the hot honey.
Mix honey, hot sauce, and lemon juice in a small saucepan. Warm it gently until it’s thin and pourable, not lava.
8. Serve it up.
Plate your crispy mushroom steak, drizzle (or douse) with hot honey, and pile some creamy slaw on the side like you own a food truck.
Common Mistakes to Avoid
- Skipping the buttermilk soak. Don’t. It flavors and tenderizes the mushrooms. Plus, it’s basically a Southern blessing.
- Wetting the slaw too early. Make it right before serving or it’ll get soggy. No one likes limp cabbage.
- Frying with olive oil. It’ll burn, and your kitchen will smell like a sad mistake.
- Under-seasoning the dredge. This is where the taste comes from. Be generous. Bland breading is criminal.
Alternatives & Substitutions
- No king oyster mushrooms? Portobello works. So do thick slices of cauliflower or even tofu steaks if you’re brave.
- Gluten-free? Use rice flour or a GF flour blend for the coating. Still crispy, still dreamy.
- Vegan? Use plant milk with lemon juice for the buttermilk, and sub vegan mayo in the slaw. Boom.
- No hot honey? Mix agave or maple syrup with hot sauce. It slaps.
Also, if you like things extra spicy, toss in a pinch of cayenne to the dredge. Or don’t. I’m not your boss.
FAQ (Frequently Asked Questions)
Can I bake instead of fry?
You can, but it’s not going to be the same level of crunch. If you go this route, brush the mushrooms with oil and crank your oven to 425°F. Flip halfway through. Bless your health-conscious heart.
What’s the best hot sauce for hot honey?
Honestly? Whatever you have. Sriracha, Frank’s, Cholula—they all bring something fun to the party.
Can I make this ahead of time?
You can prep the slaw and marinate the mushrooms early, but fry right before serving or you’ll lose that A+ crunch factor.
Is this kid-friendly?
Yes! Just tone down the hot honey. Or serve it on the side like a responsible adult.
Can I air fry this?
Kinda! Spray the battered mushrooms with oil and air fry at 400°F for about 10–12 mins, flipping halfway. It won’t be exactly the same, but still tasty.
What should I serve it with?
Mac & cheese. Mashed potatoes. Cornbread. Or just eat it with a fork in front of the fridge at midnight. Your call.
Final Thoughts
You just chicken-fried a mushroom. And you made it delicious. Let’s take a moment to appreciate that, shall we?
Whether you’re a meatless Monday type or a full-time plant-based champion, this dish checks all the boxes: crispy, juicy, spicy, sweet, and just a little indulgent. Serve it to skeptics. Serve it to yourself. Serve it cold from the fridge the next day—it still holds up.
Now go forth, make magic in your kitchen, and remember: Anything chicken-fried is worth doing—even without the chicken. 🍄🔥🍯