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Try fried oyster mushrooms for a fried chicken alternative that’s just as crispy, crunchy, and meaty! Tender, umami-rich mushrooms are coated with a homemade buttermilk batter and spice-infused coating, then fried until golden. This crowd-pleasing snack is perfect on its own, as a filling for your favorite sandwich, or even as a burger addition!
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❤️ Why you’ll love this recipe
- Crispy and flavorful: These deep-fried oyster mushrooms have a crunchy exterior and a juicy, meaty interior that’s unbelievably addicting.
- Made with pantry staples: All the ingredients needed for this recipe are easy to find in your local grocery store or pantry.
- Easy to make: Although making fried oyster mushrooms may seem intimidating, it’s a surprisingly simple recipe to whip together.
- 100% vegan: There’s no need for any animal products when you have this crunchy, satisfying fried treat in your corner!
If you love fried oyster mushrooms, you should really check out our vegan fried chicken, vegan chicken, vegan buffalo cauliflower wings, cauliflower steaks, and pan-fried tofu.
🍄 Crispy fried oyster mushrooms
Along with seitan chicken, fried oyster mushrooms have to be one of our favorite plant-based alternatives to fried chicken. The uniquely meaty texture and umami flavor of oyster mushrooms makes them the perfect choice!
In this recipe, we double-dredge the mushrooms in a seasoned buttermilk batter and flour mixture. The Cajun seasoning, along with onion and garlic powders, infuses the mushrooms with an incredible depth of flavor.
Once they’re coated, it’s into the oil they go! The final result is golden-brown, perfectly crisp morsels that are tender and juicy on the inside. Dip them into your favorite sauce for a snack, add them to sandwiches and burgers, or even serve them on top of a salad!
🌱 Are fried oyster mushrooms vegan?
This oyster mushroom fried chicken recipe is 100% plant-based, from the oyster mushrooms themselves to the vegan buttermilk used in the batter.
Additionally, we use high-heat vegetable oil, such as canola or peanut, in the frying process, avoiding any need for animal-derived products.
🛒 Ingredients & substitutions
- Oyster mushrooms: Known for their delicate flavor and meaty texture, oyster mushrooms are the perfect fit for the job. If you can’t find oyster mushrooms, you can try sliced king oyster mushrooms or even large portobello mushrooms cut into thick slices.
- Vegan buttermilk: Adds tanginess and helps tenderize the mushrooms. You can easily make vegan buttermilk by adding a tablespoon of lemon juice or vinegar to a cup of plant milk and letting it sit for about 5 minutes.
- All-purpose flour: Used in both the batter and dry coating. All-purpose flour helps create a crispy crust. If you’re gluten-free, you can try using a 1:1 gluten-free all-purpose flour blend.
- Cornstarch: Keeps the battered mushrooms crispy for longer once they’re fried.
- Baking powder: We always include baking powder for a lighter, more airy coating.
- Spices: We use a blend of onion powder, garlic powder, Cajun seasoning, salt, and pepper for a kick of flavor. Feel free to adjust these according to your taste preferences.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make fried oyster mushrooms
Step 1: Prepare the ingredients
Start by wiping the oyster mushrooms clean with a damp cloth. Don’t rinse the mushrooms under water or they will turn soggy.
In one bowl, whisk together the vegan buttermilk, flour, and spices to form a batter. In another bowl, mix together the dry-coating ingredients.
Step 2: Dredge and dip
Heat some oil in a deep pot until it reaches 350-375F. In the meantime, coat each mushroom in the dry mixture, then dip it into the batter, shaking off the excess.
Lastly, return the mushroom back to the dry mixture for a second coating. Trust us, you’re not going to want to skip the second coating!
Step 3: Fry the mushrooms
Carefully add the coated mushrooms to the pot of oil, taking care not to overcrowd it. When the mushrooms are golden brown and crispy, remove them from the oil using a slotted spoon.
Let the deep-fried oyster mushrooms drain on a wire rack to get rid of any excess oil. Enjoy them immediately while they’re still hot and crispy. Happy eating!
If you have questions about this oyster mushroom fried chicken recipe, check out our FAQs or leave a comment down below!
🍔 What to serve with fried oyster mushrooms
Fried oyster mushrooms are an incredibly versatile recipe with so many different ways to serve them! Here are a few of our favorite ideas:
- With dips: Similar to traditional chicken, dunk your crispy fried oyster mushrooms in dips like vegan ranch, chipotle mayo, BBQ sauce, honey mustard, or spicy aioli.
- Burgers and sandwiches: Make crispy vegan chicken burgers or chicken club sandwiches.
- Salads: Slice the fried oyster mushrooms and make a Southwest taco salad.
- Southern: Create a Southern-style spread with mashed potatoes, biscuits, mac and cheese, cornbread, vegan gravy, potato salad, fried okra, green beans, corn on the cob, coleslaw, and peach cobbler.
🌡️ Storage & reheating
If you have any leftover fried oyster mushrooms, follow these simple storage and reheating tips:
- Fridge: Once completely cooled, store leftover fried mushrooms in a container with a loose-fitting lid for up to 3-4 days in the refrigerator.
- Freezer: Let the mushrooms cool, then freeze them on a parchment-lined pan for a few hours. Once they’re solid, transfer them to a freezer-safe bag or container for up to 2-3 months. There is no need to thaw them before heating them again.
- Reheating: It’s best to re-fry the oyster mushrooms straight from frozen. Or, you can reheat them in an oven or toaster oven at 350F for 10-15 minutes, or until they’re hot and crispy. You can also reheat them in an air fryer at 325-330F for about 5-10 minutes.
♻️ Variations
- Asian: Replace the Cajun seasoning with Chinese five-spice and serve the mushrooms with a side of sweet chili sauce.
- Herbed: Add a mix of dried thyme, rosemary, and parsley to the dry coating to impart extra herbaceous flavors.
- Lemon-pepper: Add the zest of one lemon to the batter and increase the amount of black pepper.
- Nashville Hot: After frying, toss the mushrooms in a spicy oil mixture made from cayenne pepper, brown sugar, paprika, and garlic powder.
- Mushroom-free: If you’re not the hugest fan of mushrooms, try this recipe with cauliflower florets, tofu chunks, or seitan chicken instead!
🧑🍳 Top tips
- Clean your mushrooms properly: Oyster mushrooms can be quite dirty, so make sure to wipe them thoroughly with a damp cloth before starting.
- Don’t skip the double-dredge: Coating the mushrooms twice — once before the buttermilk dip and once after — helps create a thick, crispy exterior.
- Use a high-heat oil for frying: Canola or peanut oil work best, as they have a high smoke point and won’t leave any off-flavors on your mushrooms.
- Don’t overcrowd the pot: Make sure to fry the mushrooms in small batches. Overcrowding can lower the oil’s temperature and make the mushrooms soggy.
- Drain on a wire rack: After frying, place the mushrooms on a wire rack over a baking sheet. This allows excess oil to drip off and keeps the mushrooms crispy.
- Use an oil thermometer: Maintaining the right oil temperature (350-375F) is important to achieving the perfect golden-brown and crispy texture.
- Serve them immediately: Fried mushrooms are best enjoyed hot and fresh, as they lose their crispiness the longer they cool.
- Mushroom size: If the oyster mushrooms are too large, they may not cook properly. Choose medium-sized ones or cut larger mushrooms into smaller pieces.
- Be careful: Always be cautious when working with hot oil. Use a long-handled slotted spoon to add and remove the mushrooms from the pot.
💬 FAQ
Yes, if you can’t find oyster mushrooms, you can use sliced king oyster mushrooms or large portobello mushrooms cut into thick slices for this oyster mushroom fried chicken recipe.
If your mushrooms aren’t getting crispy, there may be a few reasons for it. It might be that the oil is not hot enough, the pan is overcrowded, or there’s too much batter on the mushrooms. Make sure the oil is at the right temperature, fry the mushrooms in batches, and shake off any excess batter before frying.
Yes, you can absolutely bake fried oyster mushrooms instead of frying them. Just realize that you won’t be able to achieve the same level of crispiness. To bake them, preheat your oven to 425F, place the battered and coated mushrooms on a baking sheet lined with parchment paper, and bake them for about 15-20 minutes until golden and crispy.
🍴 More mushroom recipes
If you loved this oyster mushroom fried chicken recipe, be sure to check out some more vegan recipes with mushrooms as the star ingredient:
- Vegan Fajitas: Meaty, umami-rich mushrooms, bell peppers, and red onions stuffed into warm tortillas.
- Mushroom Aguachile Verde: A Mexican dish with spicy green broth and tender oyster mushrooms.
- Vegan Birria Tacos: Corn tortillas stuffed with shredded oyster mushrooms and melty cheese.
Crispy Fried Oyster Mushrooms
Equipment
- Large stockpot
- Slotted spoon
Ingredients
- 1 pound oyster mushrooms
Buttermilk Batter
- 2 cups vegan buttermilk
- ¼ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Cajun seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
Dry Coating
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 tablespoon baking powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
For Frying
- High-heat oil (peanut oil, canola oil, etc.)
Instructions
Preparation
- Wipe the oyster mushrooms clean with a damp cloth, then set them aside.
- In a shallow, wide bowl, add vegan buttermilk, flour, onion powder, garlic powder, Cajun seasoning, black pepper, and salt. Whisk until fully incorporated.
- In another shallow bowl, add all-purpose flour, cornstarch, baking powder, Cajun seasoning, black pepper, and salt. Whisk together until well combined.
Frying
- Heat a deep pot of canola, peanut, or other high-heat oil until it reaches a temperature of 350-375°F.
- While the oil is heating, dredge each piece of mushroom in the dry coating, then dip it in the buttermilk batter, shaking off any excess. Return the mushroom to the dry coating for a second layer, again shaking off any excess flour.
- Carefully add the coated mushrooms to the hot oil, ensuring not to overcrowd the pot. Fry each piece for about 3-4 minutes, or until golden brown and crispy.
- Use a slotted spoon to remove the mushrooms from the oil and transfer them to a wire rack set over a baking tray to drain any excess oil.
- Serve your vegan fried oyster mushrooms while they’re warm on their own, with your favorite dipping sauce, or added to a sandwich or burger. Happy eating!
Notes
- Clean your mushrooms properly: Oyster mushrooms can be quite dirty, so make sure to wipe them thoroughly with a damp cloth before starting.
- Don’t skip the double-dredge: Coating the mushrooms twice — once before the buttermilk dip and once after — helps create a thick, crispy exterior.
- Use a high-heat oil for frying: Canola or peanut oil work best, as they have a high smoke point and won’t leave any off-flavors on your mushrooms.
- Don’t overcrowd the pot: Make sure to fry the mushrooms in small batches. Overcrowding can lower the oil’s temperature and make the mushrooms soggy.
- Drain on a wire rack: After frying, place the mushrooms on a wire rack over a baking sheet. This allows excess oil to drip off and keeps the mushrooms crispy.
- Use an oil thermometer: Maintaining the right oil temperature (350-375F) is important to achieving the perfect golden-brown and crispy texture.
- Serve them immediately: Fried mushrooms are best enjoyed hot and fresh, as they lose their crispiness the longer they cool.
- Mushroom size: If the oyster mushrooms are too large, they may not cook properly. Choose medium-sized ones or cut larger mushrooms into smaller pieces.
- Be careful: Always be cautious when working with hot oil. Use a long-handled slotted spoon to add and remove the mushrooms from the pot.
- Nutritional information is a rough estimate and should not be taken as health advice.
I’m gonna make these in my air fryer. Fried cauliflower works great in the air fryer, and these will too, I’m sure.
Hey Geert!
We hope it works out for you! Let us know how it goes 🙂