Buffalo Style Mushrooms

Try these vegan buffalo mushrooms. Dipped in a creamy batter and breadcrumbs, then fried until crispy and glazed with homemade buffalo sauce. 


  • No mushrooms? Make buffalo cauliflower instead. Cut your cauliflower into florets and follow the same steps. 
  • Gluten-free? Use rice flour and gluten free breadcrumbs. 
  • No garlic powder? Swap for onion powder.
  • No golden syrup? Try with light brown sugar or maple syrup. 
  • No creme fraîche? Serve with yoghurt or vegan yoghurt. 

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes

Servings: 2


300 g Mushrooms

140 g Plant based milk

100 g Water

120 g Plain flour

1 tbsp Garlic powder

60 g Breadcrumbs

1 tsp Paprika

400 ml Vegetable oil

50 g Hot sauce

2 tbsp Golden syrup

20 g Vegan butter

Salt & pepper

vegan creme fraiche (for serving)

1 tsp Sesame seeds


  1. Cut the largest mushrooms in half. Keep the smaller ones whole. In a bowl, whisk together the plant-based milk, water, flour, garlic powder, salt and pepper. Add the mushrooms into the batter, mix well to coat, and set aside to marinate for 15 minutes. 
  2. Mix together the breadcrumbs, and paprika in a bowl. Dip the marinated mushrooms to coat them.
  3. Heat up the vegetable oil in a saucepan. When hot, add a few breaded mushrooms to the oil. Fry mushrooms in batches for about 2-3 minutes until golden brown. You might need to cook them a bit longer if you have bigger mushrooms.
  4. Use a slotted spoon to take the fried mushrooms out of the pan, then lay them on a wire rack over a baking tray to drain any excess oil.
  5. Preheat the oven to 200C/180 fan/gas mark 6. To make the buffalo sauce, add the hot sauce, golden syrup and vegan butter to a small frying pan. Stir until well-combined.
  6. Transfer the fried mushrooms to a bowl and pour the buffalo sauce over. Gently toss to coat.
  7. Put the sauce-coated mushrooms on a baking tray, leaving space between each. Roast for 10 minutes.
  8. Serve them right away with vegan creme fraîche and a sprinkle of sesame seeds. 
A plate of buffalo mushrooms, served with celery sticks and a bowl of vegan creme fraiche.

How to store

Store your buffalo mushrooms in an airtight container in the fridge for up to 3 days.  To get them nice and crispy again, roast them at 180C/160 fan/4 gas mark for 5 minutes. 


You buffalo mushrooms will make a great addition to salads. 

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