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Crispy Fried Oyster Mushrooms Recipe

Fried oyster mushrooms garnished with pickled chili, lemon wedges and ketchup and mayo sauce on a plate.

5 from 1 reviews

Oyster mushrooms coated first with vegan buttermilk batter and then with spiced cornmeal to be fried until golden. These breaded oyster mushrooms are crispy on the outside and meaty on the inside. They taste like real chicken.

Ingredients

Scale
  • 3 cups (10 oz/300 g) oyster mushrooms

Wet Batter: 

  • 1 and ½ cups almond milk
  • 1 tablespoon vinegar
  • 1 cup flour
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • ½ teaspoon black pepper
  • 2 teaspoons salt

Dry Batter:

  • 1 cup cornmeal
  • 2 teaspoons paprika
  • ½ teaspoon salt

For frying:

  • 1 cup oil (vegetable or sunflower)

Instructions

  1. Clean oyster mushrooms with a damp paper towel.

Batter:

  1. To make the vegan buttermilk, mix vinegar and almond milk in a cup and let it sit for a minute.
  2. In a medium bowl, whisk together flour and all the spices. Pour the vegan buttermilk into the bowl and mix everything well.

Dry Batter:

  1. In a separate bowl, whisk together cornmeal, paprika and salt. 

Assemble:

  1. Place the batter mixture and coating mixture next to a baking sheet.
  2. Dip each oyster mushroom in the wet batter using a fork. Let any excessive batter drip back into the bowl. 
  3. Place the battered mushrooms into the coating mixture. Make sure they are well-coated. Shake them gently to remove excessive coating. 
  4. Repeat for all the mushrooms and place them on the baking sheet in a single layer. 
  5. Heat oil in a pan. Fry the breaded mushrooms for 2 minutes on each side or until golden. Don’t overcrowd the pan.
  6. Transfer the fried mushrooms on a paper towel. 
  7. Serve warm. 

Notes

  • Don’t wash the mushrooms. They absorb the water which then gets pushed back out when they are heated, causing the batter to fall off. Simply clean them with a damp paper towel.
  • It is easier to first coat all of the mushrooms in the wet batter and dry coating before frying them. By placing them on a baking sheet, they are all ready to be fried quickly and won't have to sit afterward for very long.
  • In the dry batter, make sure you use cornmeal, NOT cornstarch, also known as corn flour. You can only get that crispy texture with cornmeal.
  • Make sure that you have a hot oiled pan or deep fryer. To test if your oil is hot enough, you can drop a pinch of flour inside. If it immediately starts sizzling, it is hot enough. But, if it sinks to the bottom and doesn’t react at all, you need to continue heating the oil.
  • Never overcrowd the pan when frying mushrooms. This will cause the temperature of the oil to drop too much and not evenly fry the mushrooms.

Nutrition

Keywords: fried oyster mushrooms