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    Home » Recipes » Appetizers/Sides

    Sweet & Sour Battered Mushrooms

    Last Modified: October 7, 2020 - Published by: christieathome

    Jump to Recipe Print Recipe

    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!

    Vegan Sweet & Sour Battered Mushrooms

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. In a wok, add 1 tablespoon of avocado oil. Fry onions, bell peppers and pineapples until soft. Remove from wok and set aside.
    6. 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.
    7. 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

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Pin for later!

    Vegan Sweet & Sour Battered Mushrooms

    Vegan Sweet and Sour Battered Mushrooms

    christieathome
    Sweet and 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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine asian
    Servings 20 pieces
    Calories per serving 272 kcal

    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 tablespoon avocado oil

    Mushroom Coating:

    • ½ cup all purpose flour
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Mushroom Batter:

    • 1 cup all purpose flour
    • ½ cup cornstarch
    • ¾ teaspoon baking powder
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 cup water

    Sweet and Sour Sauce:

    • ⅔ cup pineapple juice from can
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • ⅓ cup apple cider vinegar
    • 3 tablespoon ketchup
    • 1 tablespoon 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 tablespoon 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!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Measuring Set
    Cutting Board
    Santoku Knife
    Wok
    Mixing bowl
    Nutrition
    Calories: 272kcal | Carbohydrates: 16g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Sodium: 322mg | Potassium: 93mg | Fiber: 1g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 1mg
    Course Side Dish
    Cuisine asian
    Keyword sweet & sour battered mushrooms, sweet and sour battered mushrooms, sweet and sour mushrooms, sweet sour mushroom recipe, vegan sweet and sour mushrooms

    Suggested Equipment

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    Reader Interactions

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      Recipe Rating




    1. Molly

      March 13, 2020 at 12:13 pm

      5 stars
      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!

      Reply
    2. Monica

      January 13, 2021 at 7:29 pm

      5 stars
      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.

      Reply
      • christieathome

        January 13, 2021 at 7:32 pm

        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!

        Reply
      • Aaron

        August 22, 2022 at 12:35 am

        5 stars
        Enjoyed this thoroughly. Will make again. Thank you!

        Reply
        • christieathome

          August 29, 2022 at 2:49 pm

          Thank you so much for these kind words and for making my recipe, Aaron!

          Reply
    3. Joy

      January 02, 2022 at 9:37 am

      5 stars
      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 🙂

      Reply
      • christieathome

        January 05, 2022 at 3:07 pm

        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!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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