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Breaded Oyster Mushroom Milanesa

Name: Breaded Oyster Mushroom Milanesa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 600 g King oyster mushrooms; 0.5 cup Plain flour; 2 cdas Cornflour; 1 cup Breadcrumbs; 1 cdita Smoked paprika; 0.5 cdita Garlic powder; 1 to taste Salt; 1 para freír Vegetable oil

30 min (15 prep + 15 cook) Easy 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Flattened and breaded king oyster mushrooms, crispy outside and juicy within.

About this recipe

King oyster mushrooms flattened, coated in seasoned breadcrumbs and fried until golden and crispy. Perfect in a torta roll or served alongside rice and beans.

History & Origin

Milanesa is one of the most beloved dishes in everyday Mexican cooking, inherited from Italian and French influences in the 19th century. In Mexico it became popular with beef and chicken, but the vegan version with king oyster mushrooms has quickly gained ground thanks to their meaty texture and ease of breading. King oyster mushrooms — also known as trumpet mushrooms or pleurotus eryngii — are ideal for this dish because of their thick, compact stem which, when flattened with a meat mallet, achieves the perfect shape and thickness for breading. The trick lies in the double coating: first flour and cornflour to seal in moisture, then seasoned breadcrumbs for crunch. Served in a bread roll with tomato, avocado and pickled jalapeños in the style of Mexico City taquerías, or alongside Mexican rice and refried beans, the mushroom milanesa is a versatile recipe that satisfies vegans and non-vegans alike.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

300

Calories

Protein

40g

Carbohydrates

12g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the king oyster mushrooms with a damp cloth. Trim the woody base if needed. Using a meat mallet, flatten each mushroom to about 1 cm thickness.
2
Prepare three plates: one with flour mixed with cornflour and salt, one with cold water, and one with breadcrumbs seasoned with garlic powder, smoked paprika and pepper.
3
Coat each mushroom in the flour mixture, moisten lightly with water, then coat well with breadcrumbs, pressing to adhere.
💡 Make sure the breadcrumbs adhere well or they will fall off when frying.
4
Heat plenty of oil in a large frying pan over medium-high heat (170°C). The oil should be at least 1 cm deep.
💡 Use a thermometer to check the oil temperature.
5
Fry the milanesas for 3-4 minutes per side until well golden and crispy. Drain on kitchen paper. Season with salt immediately.
6
Serve in a bread roll with tomato, avocado and pickled jalapeños, or alongside Mexican rice and refried beans.