I love me some fried oyster mushrooms. They taste super meaty and tender like chicken. And my breading is super crisp, crunchy and flavored just right. You will love these! Get into it.
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How to make Fried Oyster Mushrooms
Step 1: In a large bowl, whisk together oat milk, apple cider vinegar and hot sauce. Add the oyster mushrooms and let sit for 15-20 minutes.
Step 2: While the mushrooms marinate, combine flour mixture ingredients in a separate large bowl. Begin heating the oil in a medium sized pot over medium heat.
Step 3: Once the mushrooms are done marinating, transfer them to a separate medium sized bowl, reserving the leftover liquid.
In the same bowl that now has the leftover marinade liquid, add in the 1 cup of oat milk and ¾ cups of all-purpose flour to create your dredge batter. Whisk until smooth.
Step 4: Using tongs or your hands, dip the mushroom pieces into the seasoned flour mixture.
Step 5: Then into the liquid batter, then back into the seasoned flour mixture and set aside.
Step 6: Let them sit for 10 minutes.
Step 7: Add to the hot oil. Repeat this process for each mushroom going into the hot oil being careful not to overcrowd. Rotate the pieces as necessary, browning on each side. Once the fried pieces are golden and hard to the touch, flip and make sure it is golden on all sides.
Step 8: Transfer the fried mushrooms to a wire rack or on a plate lined with paper towels to absorb the excess oil. Let cool for about 5 minutes then serve.
Fried Oyster Mushrooms Recipe
Try Fried Oyster Mushrooms for an unbelievably meaty plant-based alternative to chicken! Tender, pull-apart mushrooms are breaded in a spice-infused mixture and fried until golden.
For the Buttermilk Marinade
For Dredge Batter and Frying
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In a large bowl, whisk together oat milk, apple cider vinegar and hot sauce. Add the oyster mushrooms and let sit for 15-20 minutes.
While the mushrooms marinate, combine flour mixture ingredients in a separate large bowl.
Begin heating the oil in a medium sized pot over medium heat.
Once the mushrooms are done marinating, transfer them to a separate medium sized bowl, reserving the leftover liquid.
In the same bowl that now has the leftover marinade liquid, add in the 1 cup of oat milk and ¾ cups of all-purpose flour to create your dredge batter. Whisk until smooth.
Using tongs or your hands, dip the mushroom pieces into the seasoned flour mixture then into the liquid batter, then back into the seasoned flour mixture and set aside. Let them sit for 10 minutes then add to the hot oil. Repeat this process for each mushroom going into the hot oil being careful not to overcrowd. Rotate the pieces as necessary, browning on each side. Once the fried pieces are golden and hard to the touch, flip and make sure it is golden on all sides.
Transfer the fried mushrooms to a wire rack or on a plate lined with paper towels to absorb the excess oil.
Let cool for about 5 minutes then serve
What to do with leftovers
Fridge: Transfer them to an airtight container and keep them in the fridge for 3-4 days.
Freezer: Let the oyster mushrooms cool completely, then set them on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container for up to a month.
Calories: 290kcal | Carbohydrates: 60g | Protein: 9g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 729mg | Potassium: 391mg | Fiber: 4g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 4mg
Recipe Tips
High-heat oil: Grab a neutral oil with a high smoke point like peanut, vegetable, or canola.
Small batches: Cook the mushrooms in small batches so you don’t overcrowd the pot. This can lead to soggy, unevenly-cooked oyster mushrooms.
Use tongs: To avoid oil splatter burns, use tongs or a slotted spoon to lower the mushrooms into the pot and remove them.
Drain them: Once they’re fried, drain the excess oil on a wire rack with a baking sheet underneath or a paper towel-lined plate. They will stay crispy this way.
Season again: Once you remove them from the oil, season the mushrooms again with salt, pepper, or any additional seasonings you’d like.
