P.S. Kitchen
Plant-Based Buffalo Fried Mushrooms
Juicy, succulent ‘shrooms are fried and slathered in a red-hot sauce for a meaty, mustn’t-miss appetizer.
November 1, 2025
Hen of the woods mushrooms, a favorite among chefs for their deep flavor and delicate texture, are transformed into crispy, red-hot Buffalo “wings” in this recipe from New York City’s P.S. Kitchen.
What you need:
For the Buffalo glaze:
2 cups Frank’s RedHot sauce
½ cup agave nectar
½ stick vegan butter
For the mushrooms:
5 cups panko breadcrumbs
1¼ cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon salt
1 teaspoon black pepper
13 ounces seltzer water
4 3.5-ounce packages hen of the woods mushrooms, cut into ⅛ pieces
4 cups canola oil, for frying
What you do:
- For the Buffalo glaze, into a small saucepan over medium heat, simmer hot sauce and agave. Add butter and stir continuously until butter is fully melted. Pour glaze into a large mixing bowl and set aside.
- For the mushrooms, into a large mixing bowl, place panko breadcrumbs and set aside. Into a medium bowl, mix together flour, cornstarch, salt, and pepper. Slowly whisk in water until well-combined and clump-free.
- In batches, dredge mushrooms in flour mixture, and toss with breadcrumbs until completely coated. Remove mushrooms from bowl and place in a single layer on a baking tray.
- Into a two-quart pot, warm oil to 350 degrees. Once hot, carefully drop in mushrooms and fry until golden brown. Remove mushrooms from oil, drain on a paper towel-lined baking sheet. Once all mushrooms are fried, place into bowl with Buffalo glaze and toss to coat thoroughly. Serve immediately.
For more plant-based recipes like this, read:
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