Vegan Chicken Nuggets
Looking for a new, healthier take on the classic chicken nugget recipe? Try these Shiitake Mushroom Nuggets paired with a special sauce! You can purchase various mushroom varieties every Saturday at the Venice Farmers Market from our vendor, Petrichor Mushrooms!
Ingredients:
1 pound shiitake mushrooms from Petrichor Mushrooms, stems removed and caps thinly sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup panko bread crumbs
1/4 cup grated Parmesan cheese from Stamper Cheese
1 egg, beaten from Red’s Farm
1 tablespoon olive oil from Earth’s Complete
Special Sauce (recipe below)
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine the flour, salt, and pepper.
In a separate bowl, combine the panko bread crumbs, Parmesan cheese, and egg.
Dip the mushroom slices in the egg, then coat in the panko mixture.
Heat the olive oil in a large skillet over medium heat.
Cook the mushroom nuggets in batches for 2-3 minutes per side, or until golden brown and cooked through.
Transfer the nuggets to a baking sheet and bake for 10-12 minutes, or until heated through.
Serve immediately with special sauce.
Special Sauce:
1/4 cup mayonnaise
1/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Instructions:
In a small bowl, combine all of the ingredients.
Mix well to combine.
Serve with the Shiitake Mushroom Nuggets.
Tips:
If you don't have panko bread crumbs, you can use regular bread crumbs instead.
If you don't have Parmesan cheese, you can omit it.
You can also add other vegetables to your nuggets, such as carrots, zucchini, or bell peppers.
Serve the nuggets with ANY of your favorite dipping sauce, such as buffalo, ketchup, ranch dressing, or barbecue sauce.
