No Cluck, All Crunch Tenders (With King Trumpet Mushrooms) 🍄‍🟫

Kei Kei
Kei Kei @TheResilientSpoon_

These aren’t your average tenders. They’re meatless,crispy, bold, and unapologetically satisfying. Built from simple, clean ingredients and a whole lot of heart, they’re proof that food can be healing, bold, and still hit just right !!

No Cluck, All Crunch Tenders (With King Trumpet Mushrooms) 🍄‍🟫

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Kei Kei
Kei Kei @TheResilientSpoon_

These aren’t your average tenders. They’re meatless,crispy, bold, and unapologetically satisfying. Built from simple, clean ingredients and a whole lot of heart, they’re proof that food can be healing, bold, and still hit just right !!
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Ingredients

20 Minutes
2 servings
  1. 2–3 large, sliced lengthwise King trumpet mushrooms
  2. as neededfor frying Olive oil (or oil of choice)
  3. 1/2 cup (60 g)for dry batter Gluten-free flour
  4. 1/2 cup (60 g)for dry batter Chickpea flour
  5. 1 tbspfor dry batter Badia Complete Seasoning
  6. 1 tspfor dry batter Garlic powder
  7. to taste for dry batter Salt & pepper
  8. 1/2 cup (60 g)for wet batter Gluten-free flour
  9. 1/2 cup (60 g)for wet batter Chickpea flour
  10. 1 tbspfor wet batter Badia Complete Seasoning
  11. 1 tspfor wet batter Garlic powder
  12. to taste for wet batter Salt & pepper
  13. 1/2 cup(120ml), add more as needed Water

Cooking Instructions

20 Minutes
  1. 1

    Slice king trumpet mushrooms lengthwise into tender shapes.

  2. 2

    Mix all dry batter ingredients in a bowl.

  3. 3

    In a separate bowl, mix wet batter ingredients, adding water until thick.

  4. 4

    Heat oil in a frying pan over medium heat.

  5. 5

    Dredge mushroom slices in dry batter, then coat in wet batter.

  6. 6

    Fry mushrooms until golden and crispy on both sides.

  7. 7

    Drain on paper towels and serve hot.

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Kei Kei
Kei Kei @TheResilientSpoon_
on
Hello everyone , I’m Keikei , a home cook on a healing journey, serving up bold flavors with purpose . When I was 20, I was diagnosed with Graves’ disease. After radiation treatment, I developed Hashimoto’s, and everything about how I approached food had to change.Going gluten and dairy-free helped me feel grounded, energized, and more in tune with my body. It turned food into something empowering, not limiting.Now, I create recipes that are cozy, nourishing, and full of flavor ! You shouldn’t have to give up the foods you love to feel your best. Whether you’re here for inspiration, healing, or just something delicious, I hope you leave with a full heart ⚡️💕✨💥
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