As soon as the calendar flips to spring, I want to be the kind of person who only craves big salads and fresh veggies… but let’s be honest: living in the Chicagoland area, we’re not exactly basking in sunshine just yet. It’s that in-between season where you want something lighter, but still warm and comforting. That’s exactly where these crispy mushroom bites come in.
They’re packed with fresh flavor from ginger and garlic, have that satisfying crispy exterior (thanks to a quick fry), and the inside stays tender and savory. And then there’s the sauce—bright, tangy, a little salty, a little sweet—it pulls everything together in the best way.
These are perfect as an appetizer, a meatless main, or honestly just something fun to snack on while standing at the kitchen counter (highly recommend). Truth be told, I didn’t even like mushrooms until I was well into my thirties. I thought they were mushy and tasted like dirt... until I had them cooked properly.! Since then, I’ve utilized mushrooms in a multitude of ways and simply cannot get enough! If you’re looking to broaden your horizons or learn how amazing mushrooms can be, I highly recommend checking out The Chopping Block’s hands-on The Mighty Mushroom class. During this class, you’ll make:
- Shiitake Mushroom Bisque with Pickled Oyster Mushrooms and Fresh Herbs
- Warm Roasted Maitake Mushroom and Carrot Salad with Kale, Miso Vinaigrette and Crispy Tempura Maitakes
- Oyster Mushroom Shawarma with Pita, Tomatoes, Herb Roasted Potatoes and Tzatziki Sauce
Crispy Vegan Mushroom Bites
Makes: 14 bites
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
For the mushroom bites:
8 ounces mushrooms, chopped (I used baby bella)
1 tablespoon fresh grated ginger
1 tablespoon fresh garlic
1/4 cup unsweetened almond milk
1/4 cup flour
1 tablespoon cornstarch
Oil for frying (something neutral like peanut, corn or vegetable oil)
For the dipping sauce:
1/4 cup red wine vinegar
Juice of 1 lime
1/4 cup soy sauce
1 tablespoon maple syrup
1/3 cup chopped cilantro
- Make the mushroom mixture:
Add the chopped mushrooms, ginger, garlic, almond milk, flour, and cornstarch to a food processor. Pulse just until combined; you don’t want it completely smooth. The mixture should be wet enough to hold together when pressed. - Form the bites
Scoop and roll into small balls (you should get about 14). - Fry
Heat oil to 350°F. Carefully add the mushroom balls and fry for 4–5 minutes, or until golden brown and crispy. - Season
Remove from the oil and immediately sprinkle with salt. - Make the sauce
In a small bowl, whisk together the red wine vinegar, lime juice, soy sauce, maple syrup, and cilantro. - Serve
Serve them warm with the dipping sauce on the side.
Let’s Talk About It (the questions I know you’re already thinking!)
Do I need a deep fryer to make these?
Nope! While you surely can if you have one, you can also heat enough oil to cover the balls in a saucepan to 350 degrees.
Do these actually taste like mushrooms?
Yes, but in the best way. They’re savory and a little “meaty,” but not overwhelmingly mushroom-y. Even people who are on the fence about mushrooms tend to like these.
Can I bake or air fry them instead?
You can, but I’ll be honest: the deep fry gives you that crispy exterior that’s hard to beat. If you air fry, spray them well with a high-heat oil and cook at 375°F until browned, flipping halfway through.
What kind of mushrooms work best?
I usually use white button or cremini mushrooms because they’re easy and affordable. No need to get fancy here.
Is the mixture supposed to feel really wet?
Yes! It should be sticky and moist but still hold its shape when rolled. If it’s too wet, add a tiny bit more flour. Too dry? A splash more almond milk.
Can I make these ahead of time?
You can form the balls ahead and refrigerate them for a few hours. I’d recommend frying right before serving for the best texture.
What does the sauce taste like?
It’s bright, tangy, salty, and just slightly sweet. The lime and vinegar give it that punch, and the maple syrup balances everything out. Don’t skip it, it makes the dish.
These are one of those recipe that feel a little indulgent but still check the “veggie-forward” box, which is exactly the kind of balance I’m craving this time of year. If you make them, don’t be surprised if they disappear faster than expected!
