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Vegan Sweet & Sour Battered Mushrooms
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5 from 1 vote

Vegan Sweet and Sour Battered Mushrooms

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.
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
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 pieces
Author christieathome


  • 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
  • 1 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
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup water

Sweet and Sour Sauce:

  • cup pineapple juice from can
  • 1 tbsp cornstarch
  • 1 tbsp water
  • cup rice vinegar or apple cider vinegar
  • 3 tbsp organic ketchup
  • 1 tbsp organic soy sauce


  • 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!