Sweet & Sour Battered Mushrooms. Crispy on the outside, flavourful and chewy on the inside. Vegan and dairy-free! Pairs really well with some jasmine rice. Perfect for dinner or lunch.
I recreated this dish after my travels to Malaysia. We went to this vegetarian restaurant called Simple Life and we had this dish.
My husband and I loved it so much I decided to recreate it at home. I will admit, this dish is more indulgent than healthy BUT it is plant based and totally meatless. It requires some time but so WORTH it!
I really do hope you enjoy my vegan sweet and sour mushrooms and if you're looking for similar recipes please check them out below!
Other recipes you may like!
SWEET AND SOUR CHICKEN
KOREAN FRIED CHICKEN
TAIWANESE POPCORN CHICKEN
JAPANESE CHICKEN KATSU
Chinese Salt & Pepper Fish
Chinese Salt & Pepper Tofu
For this recipe
You will need the following ingredients for my sweet and sour battered mushrooms:
- 20 organic black oyster mushrooms 230 grams, washed and dried
- 2 cups of avocado oil for deep frying or as needed
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 348 ml canned pineapples sliced
- ½ onion diced
- 1 tbsp avocado oil
Mushroom Coating:
- ½ cup all purpose unbleached flour
- 1 tsp garlic powder
- One tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Mushroom Batter:
- 1 cup all purpose unbleached flour
- ½ cup cornstarch
- ¾ tsp baking powder
- 1 tsp garlic powder
- One tsp salt
- ½ tsp black pepper
- 1 cup water
Sweet and Sour Sauce:
- ⅔ cup pineapple juice from can
- 1 tbsp cornstarch
- One tbsp water
- ⅓ cup rice vinegar or apple cider vinegar
- 3 tbsp organic ketchup
- 1 tbsp organic soy sauce
Instructions
- In a large mixing bowl, whisk together the Mushroom Coating ingredients: all purpose unbleached flour, garlic powder, onion powder, salt and pepper. Dust mushrooms several at a time. Set aside.
- In a large mixing bowl, mix together the ingredients to create Mushroom Batter: all purpose unbleached flour, cornstarch, garlic powder, baking powder, salt, pepper and water. Mix batter until well combined and set aside.
- Heat the oil in a pot or a deep fryer over medium-high heat. Test to see if oil is hot by frying a drop of batter.
- Dip mushroom into the batter and drop it into the hot oil. Fry several at a time until each side is golden brown, about 3-5 minutes. Remove with a slotted spoon and strain excess oil on a paper towel.
- In a wok, add 1 tbsp of avocado oil. Fry onions, bell peppers and pineapples until soft. Remove from wok and set aside.
- In a medium bowl, mix together the Sauce ingredients: canned pineapple juice, cornstarch, water, vinegar, ketchup and soy sauce. Pour into a sauce pan and let it come to a boil, reduce heat and simmer until sauce has thickened. Add back in the cooked vegetables and pineapple. Mix and pour your sauce over the battered mushrooms.
- Serve with steamed rice and enjoy!
On a personal note
The start of this week feels a lot lighter than last week. With my dog passing, along with the news of Kate Spade and Anthony Bourdain, that week felt very heavy with grief. Both Spade and Bourdain were such artists in their own fields who inspired creativity, thought and passion.
It really got me thinking about those around me who feel stuck. Stuck in a situation they want to escape whether that’s their career, a relationship or a situation they need to escape. I had been there once in my life and it feels hopeless. Like you have no choice or freedom to leave. But here’s the thing, we all have that freedom to choose. The only catch is it takes willpower to make that change happen. Taking action doesn’t need to come in the form of big changes, because big change feels daunting and intimidating. Instead they can come in the form of small steps, whether that is having a conversation about your situation or brainstorming constructive step by step goals. It’s all made possible by our own willpower and commitment.
Give it a try!
Well I hope you give my sweet and sour battered mushrooms recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my sweet and sour mushrooms, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my sweet sour mushroom recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Vegan Sweet and Sour Battered Mushrooms
Ingredients
- 20 black oyster mushrooms 230 grams, washed and dried
- 2 cups avocado oil for deep frying or as needed
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 348 ml canned pineapples sliced
- ½ yellow onion diced
- 1 tbsp avocado oil
Mushroom Coating:
- ½ cup all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Mushroom Batter:
- 1 cup all purpose flour
- ½ cup cornstarch
- ¾ tsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup water
Sweet and Sour Sauce:
- ⅔ cup pineapple juice from can
- 1 tbsp cornstarch
- 1 tbsp water
- ⅓ cup apple cider vinegar
- 3 tbsp ketchup
- 1 tbsp regular soy sauce
Instructions
- In a large mixing bowl, whisk together the Mushroom Coating ingredients: all purpose unbleached flour, garlic powder, onion powder, salt and pepper. Dust mushrooms several at a time. Set aside.
- In a large mixing bowl, mix together the ingredients to create Mushroom Batter: all purpose unbleached flour, cornstarch, garlic powder, baking powder, salt, pepper and water. Mix batter until well combined and set aside.
- Heat the oil in a pot or a deep fryer over medium-high heat. Test to see if oil is hot by frying a drop of batter.
- Dip mushroom into the batter and drop it into the hot oil. Fry several at a time until each side is golden brown, about 3-5 minutes. Remove with a slotted spoon and strain excess oil on a paper towel.
- In a wok, add 1 tbsp of avocado oil. Fry onions, bell peppers and pineapples until soft. Remove from wok and set aside.
- In a medium bowl, mix together the Sauce ingredients: canned pineapple juice, cornstarch, water, vinegar, ketchup and soy sauce. Pour into a sauce pan and let it come to a boil, reduce heat and simmer until sauce has thickened. Add back in the cooked vegetables and pineapple. Mix and pour your sauce over the battered mushrooms.
- Serve with steamed rice and enjoy!
This was so good and crispy with a wonderful sweet and sour sauce! I loved it so much and i will be making it again!
Truly delicious and tastes exactly like Chinese takeaways. I think the mushrooms work even better than chicken!
Here are some changes I made:
Mushrooms - I didn't have oyster mushrooms so I used sliced button mushrooms.
Soy sauce - I'm allergic to soy so I just added salt instead.
Sauce - I doubled the all amounts to make extra, but kept the cornstarch amount the same.
Thank you so much for making my recipe Monica! I am so glad you enjoyed it and I love the substitutes! Have a great day!
Enjoyed this thoroughly. Will make again. Thank you!
Thank you so much for these kind words and for making my recipe, Aaron!
This was awesome! Tastes just like the takeout version I loved as a kid. Except better with mushrooms! The batter was exactly what I was hoping it would be and my family devoured the meal 🙂
I am so happy to read this very kind comment, Joy! Thank you for making my recipe! I am really glad you enjoyed it 🙂 Have a lovely day!