Crispy Fried Oyster Mushrooms
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.
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.
Nutrition
Serving: 1serving | Calories: 385.8kcal | Carbohydrates: 75g | Protein: 12g | Fat: 5g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.1g | Cholesterol: 13.2mg | Sodium: 1949.9mg | Potassium: 719.8mg | Fiber: 4.6g | Sugar: 7.3g | Vitamin A: 627.3IU | Vitamin C: 0.1mg | Calcium: 508.6mg | Iron: 4.5mg
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