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Small platter of fried oyster mushrooms.
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4.50 from 2 votes

Fried Oyster Mushrooms

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.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Appetizer
Cuisine: Southern
Servings: 8 servings
Calories: 290kcal

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.

Nutrition

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