Serves: 2


  • 25ml soy sauce
  • 130ml water
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 2 1/2 tbsp brown sugar
  • 1 tbsp cornflour
  • 250g shiitake or wild mushrooms
  • 150g panko breadcrumbs

For the Batter

  • 200ml plant-based milk
  • 115g plain flour
  • 2 tsp garlic powder
  • 2 tsp onion salt


  1. Preheat oven to 200*c, line 2 baking trays and put a small saucepan on medium heat.
  2. Put the soy sauce, 100ml of the water, the ground ginger, garlic powder and sugar into the hot pan and simmer gently until the sugar dissolves.
  3. Put the cornflour and remaining 30ml water into a glass and stir with a fork until there are no lumps. Add to the plan, turn up the heat and bring to the boil, stirring as you go. Reduce the heat and simmer for 2-3 minutes, stirring frequently, until the sauce is syrupy and viscous. Pour into a bowl and set aside.
  4. Put all the ingredients for the batter into a mixing bowl and stir to combine. Cut any large mushrooms in half and add all the mushrooms to the batter to coat thoroughly
  5. Put the panko breadcrumbs into a large bowl.
  6. One by one, roll the battered mushrooms in the breadcrumbs and place them on the lined baking trays. Put the trays in the oven and bake for 18-20 minutes, until the mushrooms are golden brown and crispy. Remove from the oven, put them in a serving bowl and serve with the teriyaki sauce.