Fried Oyster Mushrooms (Crispy & Vegan!)

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.

Make the breading: Combine all of the breading ingredients in a large shallow bowl. Set aside.

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.

In a large skillet or dutch oven, heat 1 inch of oil to ~325 degrees F.

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!

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.

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.

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.