These Fried Oyster Mushrooms are crispy, flavorful, meaty, and delicious. Perfect on its own or with a sauce.
Sometimes you need something crispy and fried. I have been craving these and making them was easier than I thought.
Oyster mushrooms are great because the texture is so meaty and it takes on other flavors very well. The batter goes inside the crevices and makes for a very satisfying meal. You don’t have to be vegan to enjoy it.
Check it out below!
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Ingredients for Fried Oyster Mushrooms
- Oyster Mushrooms have a mild flavor and meaty texture. You can break any big pieces into smaller pieces. These work best for frying.
- All-purpose flour
- Paprika adds a slight spice and color to the batter.
- Tumeric
- Cornstarch. Cornstarch helps make foods crispier. It will make a more pleasant mouth feel.
- Oil. You can use any neutral oil, like canola, sunflower, or safflower.
You can also make a sauce to coat it. Like this vegan buffalo sauce, it only requires 4 ingredients:
- Hot sauce. It works best with a vinegar-based hot sauce, such as Frank’s or Chalulah.
- Vegan butter. Any would work fine.
- White vinegar
- Garlic powder
Procedure
You can store extras in the fridge and reheat them in the oven or toaster oven until crispy. If you made the sauce, I keep it in the fridge and dip the fried mushrooms in.
How do you wash mushrooms? I get asked this question a lot. I think the best way to clean them is put the mushrooms in a bowl and wash them under cold water. With your thumbs, gently rub off any dirt. Pour out the water and pat dry with a paper towel.
Then you can coat them in the batter.
To have the best results, let the battered mushrooms rest for at least 15 minutes on a wire rack before frying. This is not necessary, but it hydrates the flour and keeps the batter from falling off the mushrooms.
Fry the mushrooms 2-3 at a time. Be careful not to let the temperature drop too much. Flip as needed to make sure all sides are crispy. Once done, put on a wire rack lined with paper towels and season with flaky salt.
You can store extras in the fridge and reheat them in the oven or toaster oven until crispy. If you made the sauce, I keep it in the fridge and dip the fried mushrooms in.
Want More?
Try Out Similar recipes below:
Fried Oyster Mushrooms with buffalo sauce
Materials
- 250 g oyster mushrooms
- 4 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp tumeric
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tbsp cornstarch
- pepper to taste
- 2 cup water as needed.
- oil as needed for frying
Vegan Buffalo Sauce
- 1 cup hot sauce (perferably vinegar based) like Frank's or Chalulah's
- 1/2 cup vegan butter
- 2 tbsp white vinegar
- 1/2 tsp garlic powder
Instructions
- Wash the mushrooms and pat dry with paper towels or a lint-free towel.
- In a bowl, mix together flour, paprika, tumeric, garlic powder, onion powder, and salt and pepper.
- In a serperate bowl, add the water and 2/3 cup of dry ingredients until a runny batter forms. A little like a runny pancake batter.
- Then add the cornstarch to the dry ingredients and mix well.
- In a heavy-bottomed pot, heat the oil to 375-400°F
- Take a mushroom bunch and coat in wet batter, then in dry. To have an extra crispy coating, put it in the wet and dry batter again. Then put it in the fryer
- Fry 2-3 mushrooms at a time until crispy. Lay on a wire rack and while still hot, season with flaky salt.
Vegan Buffalo sauce
- In a saucepot, heat the butter until hot, then add the rest of the ingredients. Mix for 1 minute and then turn off heat.
- Serve warm with fried oyster mushrooms
I hope you try this recipe. If you tried this recipe, let me know in the comments below.