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Fried Oyster Mushrooms

Crispy, flavorful fried oyster mushrooms that serve as a delightful appetizer or snack, perfect for both plant-based eaters and mushroom lovers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Plant-Based, Vegan
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Breading
  • 1 cup All-purpose flour Provides crunch
  • 2 tablespoons Nutritional yeast Adds a cheesy flavor
  • 2 tablespoons Cornstarch Helps achieve extra crispiness
  • 1 teaspoon Salt Enhances flavor
  • 1 teaspoon Paprika Adds warmth and color
  • 1 teaspoon Onion powder Provides depth of flavor
  • 1 teaspoon Garlic powder Adds savory notes
  • 1 teaspoon Dried oregano Brings aromatic quality
  • 1 teaspoon Italian seasoning Enhances overall taste
For the Vegan Buttermilk
  • 1 cup Plant-based milk Creates a creamy base
  • 1 tablespoon Lemon juice Adds acidity
  • 2 tablespoons Golden flaxseed meal Acts as a binder
  • optional Hot sauce For a spicy kick
Main Ingredients
  • 1 pound Oyster mushrooms Star ingredient
  • Neutral oil For frying Helps achieve crispy coating

Method
 

Preparation
  1. Using a damp paper towel, gently clean the oyster mushrooms and tear them into chunks.
  2. Combine all of the breading ingredients in a large shallow bowl and set aside.
  3. In a wide, shallow bowl, whisk together the plant-based milk, lemon juice, flaxseed meal, and optional hot sauce.
  4. Whisk in ½ cup of the breading until smooth and let it sit for a few minutes to thicken.
  5. Heat 1 inch of oil in a large skillet or Dutch oven to about 325°F.
Coating and Frying
  1. Dip each mushroom chunk into the wet ingredients, then dredge in the flour mixture. Repeat the dipping and dredging process.
  2. Place each coated mushroom into the hot oil.
  3. Fry for 3-4 minutes per side until golden brown.
  4. Once done, place the fried mushrooms on a paper towel-lined plate to drain excess oil.
  5. Serve warm and enjoy!

Notes

For best results, maintain the oil temperature and avoid overcrowding the skillet. Leftovers can be kept in the fridge for up to 2 days.