Crispy Fried Oyster Mushrooms (Print Version)
# Ingredients:
→ Vegan Buttermilk Mixture
01 -
1 cup plant-based milk
02 -
1 tablespoon fresh lemon juice
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1 tablespoon golden flaxseed meal
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¼ to ½ cup hot sauce (if you like it spicy)
→ Seasoned Breading
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1½ cups all-purpose flour
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1½ tablespoons nutritional yeast
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¼ cup cornstarch
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½ tablespoon salt
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1 tablespoon paprika
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1 teaspoon Italian seasoning
→ Main Ingredients
14 -
1 pound fresh oyster mushrooms
15 -
Neutral cooking oil for deep frying
# Instructions:
01 -
Take a slightly damp paper towel and gently wipe down each mushroom to remove any dirt. Use your hands to tear the mushrooms into bite-sized pieces—think chicken nugget size or go bigger for tender-style pieces. Whatever feels right to you! Set them aside while you prep everything else.
02 -
Grab a large, shallow bowl and toss in all your breading ingredients—the flour, nutritional yeast, cornstarch, salt, paprika, onion powder, garlic powder, oregano, and Italian seasoning. Give it a good stir to combine everything evenly, then set it aside.
03 -
In another wide, shallow bowl, whisk together your plant-based milk, lemon juice, flaxseed meal, and hot sauce if you're using it. Scoop out half a cup of your dry breading mix and whisk it right into this wet mixture until it's smooth with no lumps. Let it sit for a couple minutes so it thickens up nicely.
04 -
Pour about an inch of neutral oil into a large skillet or Dutch oven. Heat it up to around 325°F—use a thermometer if you have one to get it just right.
05 -
Now for the fun part! Take one mushroom piece and dip it in the wet buttermilk mixture, shake off any drips, then drag it through the flour breading. Dip it back in the wet mixture again, tap off the excess, and coat it one final time in the flour. This double coating is what gives you that amazing crunch! Carefully place it in the hot oil. Keep going with the rest of your mushrooms, but don't crowd the pan—give them some breathing room. Fry each batch for about 3 to 4 minutes per side until they're gorgeously golden brown all over.
06 -
Transfer your crispy mushrooms to a plate lined with paper towels to soak up any extra oil. Serve them up right away while they're hot and crunchy—maybe with some ranch dressing for dipping!
# Notes:
01 -
These crispy mushrooms taste best when served fresh and hot right after frying for maximum crunchiness.
02 -
Store any leftovers in an airtight container in the fridge for up to 3 or 4 days.
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To bring back that crispy texture, reheat in a 350°F oven for 10 to 15 minutes, or pop them in an air fryer at 325°F for about 5 minutes.
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These make a fantastic plant-based alternative to fried chicken with their meaty texture and savory coating.
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Perfect as a party appetizer, game day snack, or even a main dish paired with your favorite sides.