In Season: Baked Mushrooms & Tangy Remoulade

In SeasonRecipes
Written By Emily French

Golden, Crunchy & Locally Grown: Baked Mushrooms with a Tangy Pickle Remoulade

By Registered Dietitian Sarah Harper

Baked until golden and crisp, these locally grown mushrooms pair beautifully with a tangy remoulade for an irresistible bite. The crispy panko coating adds a satisfying crunch, while the tender maitake mushrooms, also known as hen of the woods, offer a rich, earthy depth.

What sets this dish apart is the high-protein remoulade, made with blended cottage cheese instead of traditional mayo. It’s lighter but just as creamy, with the bright pop of dill pickles. The result is a refreshing, flavorful dip that complements the warm, crispy mushrooms. Try serving these breaded mushrooms as an appetizer, tucked into a sandwich, or piled over a grain bowl.

Sourcing from local farms like Columbia Mushroom Company in Hood River ensures peak freshness while supporting local growers. Mushrooms, available year-round, are a great seasonal option in the colder months before spring and summer produce arrives.

Baked Breaded Mushrooms with Tangy Pickle Remoulade

Serving Size: 4 servings

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Total Time: 35-40 minutes 


Ingredients:

For the Mushrooms

  • 8 oz mushrooms (Maitake, Oyster, or Cremini)

  • ½ cup all-purpose flour

  • ½ tsp garlic powder

  • ½ tsp smoked paprika

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 cup unsweetened soy milk

  • 1 ½ cups panko breadcrumbs

  • Cooking spray or neutral oil (avocado or olive oil)

For the Cottage Cheese Remoulade

  • 1 cup cottage cheese (blended for smoothness)

  • ¼ cup finely chopped dill pickles

  • 1-2 tbsp mayo (for extra creaminess)

  • 1 tbsp pickle juice

  • 1 tsp Dijon mustard

  • 1 tsp lemon juice

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp hot sauce (optional)

  • Kosher salt & black pepper to taste

Note: Cottage cheese can be substituted with Greek yogurt for an even tangier option or unsweetened coconut yogurt for a smooth, dairy-free alternative.

To Serve (Optional)

  • Fresh herbs

  • Spring greens

  • Thinly sliced radishes

  • Lemon wedges

Directions:

Prep the Breading Station

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a lightly greased wire rack.

  2. In a shallow bowl, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper.

  3. In a separate bowl, whisk together the soy milk and 2 tablespoons of the seasoned flour to create a slurry.

  4. In a third bowl, add the panko breadcrumbs. 

Double Dredge the Mushrooms

  1. Lightly toss the mushrooms in the flour mixture, coating evenly.

  2. Dip into the soy milk slurry, ensuring full coverage.

  3. Press into the panko breadcrumbs, coating all sides.

  4. Repeat the slurry + panko step once more for an extra crispy coating.

Bake Until Crispy

  1. Arrange the mushrooms on the prepared baking sheet in a single layer, making sure they’re not touching. Optional: Lightly spray the coated mushrooms with cooking oil before baking to enhance crispiness.

  2. Bake for 20-25 minutes, carefully flipping halfway through, until golden brown and crispy.

  3. For extra crispiness, turn on the broiler for the last 2-3 minutes (watch closely to avoid burning!).

Make the Cottage Cheese Remoulade

  1. In a bowl, mix together the blended cottage cheese, chopped dill pickles, mayo, pickle juice, Dijon mustard, lemon juice, smoked paprika, garlic powder, and hot sauce.

  2. Stir until well combined. Season with salt and black pepper to taste.

  3. Chill for at least 10 minutes before serving to let the flavors meld.

Emily French
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