Mushroom 65 – Gluten Free & Vegan

Mushroom 65 – Gluten Free & Vegan

Preparation Time – 30 minutes

Serves – 2


1/2 pound Large Button Mushrooms

1 tbsp  Minced Garlic

3/4 tsp Cumin Powder

1/2 tsp or to taste Red Chili Powder

3/4 tsp Black pepper powder

12 Curry Leaves

1/4 cup Besan or Chickpea flour

1/4 cup Corn Starch

1.5 tbsp Extra Virgin Coconut Oil

1/4 tsp of haldi

Thai chili pepper flakes: to taste

Lime: to taste

Sea Salt per taste


1.  Dry the cleaned mushrooms with paper towels. Detach the stems from the mushrooms and cut them into four pieces.

2.  Make a thick batter of corn starch and besan, gradually adding water to the flour.  (Make sure the batter is not watery or else it won’t form a coat on the mushrooms.) Add a bit of salt, red chili powder, 1/8 tsp black pepper, and haldi to it. Dip the mushrooms in this batter. Heat 1 tbsp of oil and shallow fry the coated mushrooms in a skillet.  Cover the skillet to create an oven effect.  Once cooked, remove to a paper towel and keep aside.

3. To a skillet, add 1/2 tsp oil. When warm add the minced garlic to it. Saute for a minute. Add curry leaves, cumin powder, red chili powder and pepper powder and fry for a minute.  Add a tsp of water.

4. Add the fried mushrooms to it and give it a rough stir.

5. Finally add the chili pepper flakes, lime, and salt.  Stir to coat the mushrooms well. If needed sprinkle a little amount of water.  Remove to a serving dish and serve warm.


Spring onions for garnish

Note: Recipe is altered from the blog that is below

Most of the Mushroom dishes are soggy and boring; this is the first time I have tasted a yummy dish that has distinctive flavor like fried ChickenJ, so crisp and tasty. This lovely dish is from my dear friend Kim who is not only a foodie but also an advocate for  organic and gluten free food .She had delicately prepared this delicious Mushroom 65 for a potluck and it was the most admired snack in the partyJ

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