From the Cook
From the Cook
From the Cook
From the Cook
1/5
Fried Oyster Mushrooms (Crispy & Vegan!)
Warning0 allergens identified
Fried Oyster Mushrooms (Crispy & Vegan!)
Buttermilk:
Breading:
Instructions
1
Prep the mushrooms: using a damp paper towel, gently clean the mushrooms. Using your hands, tear the mushrooms into chunks. The size doesn’t really matter. You can make them roughly the size of chicken nuggets or bigger like tenders. Set aside.
2
Make the breading: Combine all of the breading ingredients in a large shallow bowl. Set aside.
3
Make the vegan buttermilk: In a wide, shallow bowl, whisk together the milk, lemon juice, flaxseed meal and optional hot sauce. Whisk in ½ cup of the breading and mix until smooth and no lumps remain. Let sit for a few minutes to thicken.
4
In a large skillet or dutch oven, heat 1 inch of oil to ~325 degrees F.
5
Meanwhile, working with one mushroom at a time, dip it into the wet ingredients, tapping off any excess and then dredge it in the flour mixture. Put it again in the wet ingredients, knocking off any excess, and then once more in the flour mixture. Place it in the oil. Repeat until all of the mushrooms are done or until the skillet is full (leaving a little room in between mushrooms). Fry for 3-4 minutes per side until golden brown all around. Once done, place on a paper towel lined plate to soak up excess oil. Serve and ENJOY!
Notes
1
For maximum crunch, fried oyster mushrooms are best served immediately. However, leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.
2
To reheat, bake in the oven at 350°F for about 10-15 minutes, until heated through and the outside crisps up again. You can also reheat them in an air fryer at 325°F for about 5 minutes.
3
Storage + Reheating – Fried oyster mushrooms are best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F for 10–15 minutes or in the air fryer at 325°F for about 5 minutes to get the crispiness back.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Mushrooms Thoroughly 🍄Pat oyster mushrooms completely dry with paper towels before breading—excess moisture prevents crispy coating and causes oil splattering during frying.
- Double-Dredge for Maximum Crunch 🥖After the initial flour-cornstarch coating, dip mushrooms back into the flaxseed buttermilk, then coat again with breading mixture for an ultra-crispy, restaurant-quality crust.
- Maintain Optimal Oil Temperature 🌡️Keep oil at 350°F using a thermometer—too cool creates greasy, soggy mushrooms, while too hot burns the exterior before the interior cooks through.
- Bloom Your Spices in Fat First 🧈Toast the dried oregano, garlic powder, and paprika in a small amount of warm oil for 30 seconds before mixing into your dry breading to intensify and unlock deeper flavors.
- Rest and Drain on a Wire Rack ✨Transfer fried mushrooms to a wire rack set over a baking sheet rather than paper towels—this allows steam to escape underneath, keeping them crispy for longer.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low Sugar
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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