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. They’re crispy, crunchy, and savory.
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Whether you’re already an experienced plant-based chef or just want to incorporate less meat into your diet, fried oyster mushrooms are a perfect choice, y’all!
Whenever I’m in the mood for something comforting (but still relatively healthy), this recipe comes to mind. It always hits the spot and satisfies my craving!
What are fried oyster mushrooms?
Oyster mushrooms are one of the most cultivated mushroom varieties in the world. They’ve been eaten for hundreds (if not thousands) of years. However, they’ve recently become a staple in plant-based cooking thanks to their meaty texture and umami-rich flavors.
In this recipe, I take oyster mushrooms and give them a similar breading to fried chicken. First, I marinate them in a dairy-free buttermilk mixture that features oat milk.
After that, it’s into the spiced flour coating they go. Once they come out of the oil, you will be shocked at how similar they look and taste to fried chicken!
Ingredients
- Oat milk: Combines with vinegar to create a “buttermilk” mixture. You can also use soy milk, pea milk, or regular buttermilk with the vinegar omitted.
- Apple cider vinegar: Use an acid like apple cider vinegar, white vinegar, lemon juice, or white wine vinegar. If you use regular buttermilk, omit the vinegar.
- Hot sauce: I suggest Frank’s Red Hot, but any hot sauce is delicious! Use your favorite.
- Oyster mushrooms: Make sure to use regular oyster mushrooms, not king oyster mushrooms. Not a fan of mushrooms? Use tofu or cauliflower instead.
- Cornstarch: Keeps the batter extra crispy, preventing the oyster mushrooms from turning soggy once they’re fried.
- All-purpose flour: To dredge the mushrooms. Use a 1:1 gluten-free flour blend if you are sensitive to gluten.
- Brown sugar: Adds a touch of sweetness and complexity to the batter. If you don’t have brown sugar, replace it with coconut sugar, turbinado sugar, or muscovado sugar.
- Spices: I use a Cajun-inspired combination of cayenne pepper, black pepper, paprika, garlic powder, onion powder, and sea salt. Feel free to experiment with the ratios to suit your preferences!
- Neutral oil: Use vegetable oil with a high smoke point. Some good options include rice bran oil, peanut oil, canola oil, or soybean oil.
How to make fried oyster mushrooms
Step 1: Marinate the mushrooms
In a large bowl, whisk together the oat milk, apple cider vinegar, and hot sauce. Add the oyster mushrooms and let them soak in the mixture for 15-20 minutes.
Step 2: Mix the dry ingredients
While the mushrooms marinate, combine the flour mixture ingredients in a separate large bowl. Begin heating the oil in a medium-sized pot on the stovetop over medium.
Step 3: Make the batter
Once the mushrooms are done marinating, transfer them to a separate medium-sized bowl, reserving the leftover liquid. In the same bowl that contains the leftover marinade, add a cup of oat milk and ¾ cup of all-purpose flour to create the dredge batter.
Step 4: Fry the oyster mushrooms
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. Set them aside for 10 minutes, then fry them in the hot oil.
Repeat the same steps for all of the mushrooms, being careful not to overcrowd the pot. Rotate the pieces as necessary to brown them on each side.
Step 5: Let them cool
Once the mushrooms are golden on all sides and hard to the touch, transfer them to a wire rack or a paper towel-lined plate lined to absorb the excess oil. Let them cool for a few minutes before serving.
Serving suggestions
Serve fried oyster mushrooms alongside a light salad, garlic mashed potatoes, creamy aioli, dinner rolls, or even grits. There are endless pairings and sides to choose from!
Tips and tricks
- High-heat oil: Remember to use an oil with a high smoke point for fried oyster mushrooms. Some of my favorites include rice bran, 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.
- Season again: Once you remove them from the oil, season the mushrooms again with salt, pepper, or any additional seasonings you’d like.
What to do with leftovers
If you have leftover fried oyster mushrooms, follow these simple storage and reheating instructions:
- 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.
Reheating
If reheating from frozen, it’s best to cook them straight from frozen to prevent the batter from sticking. To reheat fried oyster mushrooms, you can re-fry them.
Alternatively, heat them in the oven or air fryer at 375 degrees F for about 10-15 minutes, or until they are warmed through.
Additional recipes
If you enjoyed these fried oyster mushrooms, here are a few more of Grandbaby Cakes’ crispiest recipes:
Frequently asked questions
What do oyster mushrooms taste like?
Oyster mushrooms have a subtle earthy flavor that’s not overpowering. They take on the flavors of what they’re seasoned with quite well, which is why frying them in a batter like this yields similar results to chicken.
Are oyster mushrooms good for you?
Yes, they can be a great addition to a healthy, balanced diet. They are full of fiber, vitamins, and minerals. They are also low in carbohydrates.
Can this recipe be made gluten-free?
Yes, this recipe can be made gluten-free by swapping out all-purpose flour with a 1:1 gluten-free flour of your choice.
Some of my Favorite Vegetarian and Vegan Recipes
Here are some additional vegan recipes that are amazing.
Fried Oyster Mushrooms
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Ingredients
For the Buttermilk Marinade
- 1 cup plain oat milk
- 2 tbsp apple cider vinegar
- 1/2 cup hot sauce
- 16 oz oyster mushrooms cleaned and sliced
For the Flour Mixture
- 3 tbsp cornstarch
- 3 cups all purpose flour
- 1 tbsp organic brown sugar
- 2 tsp cayenne pepper
- 1 1/2 tsp black pepper
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp sea salt
For Dredge Batter and Frying
- 1 cup plain oat milk
- 3/4 cup all purpose flour
- Neutral oil enough for adding 2 inches for deep frying in desired pot
Instructions
- 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
Notes
- High-heat oil: Remember to use an oil with a high smoke point for fried oyster mushrooms. Some of my favorites include rice bran, 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.
- Season again: Once you remove them from the oil, season the mushrooms again with salt, pepper, or any additional seasonings you’d like.
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This recipe turned out really well. The oyster mushrooms were flavorful and crispy. I used Bob’s gluten free flour and it was delicious.
thank you, have been buying mushrooms lately, sometimes without knowing what I’m going to do with them, this solves that issue, great idea!
As with all of the beautiful and talented Jocelyn’s recipes it took time to prepare but the mushrooms turned out great. However, I needed to omit some spices for the kids to enjoy, and prior to seeing this recipe I used to just use a standard chicken batter and fry the mushrooms. But, with the recipe I will sacrifice to time for the great taste… Thank You for sharing Jocelyn