Fried Oyster Mushrooms Recipe + Video

The best Fried Oyster Mushrooms recipe aka “vegan fried chicken” for when you need that perfect comfort food indulgence. Perfectly crispy outer crust and a meaty juicy center, this recipe is not to be missed.

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Fried Oyster Mushrooms

If you are in need of some delicious comfort food inspo for a weeknight meal, holiday dinner or game day Sunday appetizer, this recipe is most definitely for you. From flavor to texture, it checks every single box with the entire family especially when served on a bed of vegan mashed potatoes or this dairy free mac and cheese.

Ingredient Notes:

• Oyster Mushrooms – a type of edible fungi these mushrooms make the perfect cruelty-free substitute for a chicken cutlet. Both the texture and flavor are pure meaty perfection. Look for large pieces or medium size clusters. If the clusters are too big just break them up into your desired size.
• The Batter – thick and creamy  made from whole wheat pastry flour, cashew milk and spices serves as the glue for the crispy coating. Make sure to whisk everything really well together until silky smooth. You may use a gluten-free all purpose flour if desired.
• The Coating – the perfect mixture of panko bread crumbs, flour and lots of spices for the most delicious and crispy crust.
• Oil for frying – a neutral vegetable oil with a high burning point is ideal. I used canola but whatever vegetable oil you have in the pantry will probably work. Be careful with extra virgin olive oil as the burning point is very low.

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How to Fry Oyster Mushrooms:

1. Heat up a couple of inches of vegetable oil in a medium size heavy bottom skillet. Infuse the oil with fresh thyme and rosemary for extra flavor. Alternatively you can use a deep fryer but it isn’t necessary.
2. Prepare your batter and dry coating in two separate bowls.
3. Dip each oyster mushroom or cluster in the wet batter first then dredge it in the dry panko coating. Shake any excess and carefully place inside the skillet in the hot oil.
4. Fry the oyster mushrooms for a couple of minutes on each side until golden brown. Transfer to a cooling rack and repeat the process with the remaining mushrooms.

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Oyster Mushroom Fried Chicken Common Questions:

• Do oyster mushrooms taste like chicken? Because of their texture, the way they are cooked and seasoned these oyster mushrooms with an otherwise mild flavor really DO Tastes Like Fried Chicken. It’s crazy but it’s true!
• Are they good for you? Let’s be honest here, you can have the healthiest foods on the planet but as soon as you fry them you should just make peace with the fact that you are enjoying pure comfort food.
• Should I pan fry or deep fry? Either is fine, I pan fried in a couple of inches of oil and the texture was absolutely perfect. Crispy crust with a soft and juicy center, what else is there?! I have also tested these in the air fryer without oil but i was not that impressed, pan frying is just better for this.
• What temperature should the oil be for frying? Ideally you are looking for a temperature of 375”F. Work in batches to avoid creating steam by giving all the mushrooms the space they need to get all nice and crispy. Also this will prevent the oil temperature from dropping too much too quickly.

Serving Suggestions:

• In a sandwich with vegan mayo or aioli, lettuce, tomato + vegan mozzarella.
• Alongside fluffy olive oil mashed potatoes + grandpa’s cucumber tomato salad.
• With vegan biscuits, gravy + green bean casserole.
• Roasted potatoes and green beans.
• Next to these vegan scalloped potatoes.
• As an appetizer with vegan queso or your favorite dipping sauce.
• Tomato basil salad.

watch how to make fried oyster mushrooms:

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Fried Oyster Mushrooms

The best Fried Oyster Mushrooms recipe aka "vegan fried chicken” for when you need that perfect comfort food indulgence. Perfectly crispy outer crust and a meaty juicy center, this recipe is not to be missed.

Course Main Course

Cuisine American

Keyword fried oyster mushrooms, Vegan Fried Chicken

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 people

Calories 270kcal

Author Florentina

Ingredients

• 8 oz oyster mushrooms

The Batter:

• 1.5 cups flour (all purpose or pastry whole wheat flour)
• 1.5 cups cashew milk + more as needed
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp sea salt
• 1 tsp oregano
• 1 tsp red chili flakes or chili powder to taste

The Coating:

• 1 cup flour
• 1 cup panko bread crumbs
• 2 tsp onion powder
• 1 tsp garlic powder
• 2 tsp smoked paprika
• 1/2 tsp sea salt
• freshly cracked black pepper

For Frying:

• 2 inches vegetable oil
• 1/2 bunch thyme
• 1-2 sprigs rosemary

US Customary - Metric

Instructions

Batter + Coating:

• In a medium bowl whisk together all the ingredients for the batter until combined and a thick and creamy consistency is achieved. In a separate bowl whisk together all the dry ingredients until combined well. Line up next to a cookie sheet with a cooling rack inside.
• Dip each oyster mushroom cluster in the wet batter to coat all over. Let any excess batter drip back into the bowl. (Depending on how large the oyster mushroom clusters are you might want to carefully break them in half before frying).
• Place the battered mushrooms in the bowl with the dry coating. Use a spoon and scoop some of the coating over the top. Carefully shake any excess and repeat the process with the remaining of the mushrooms. Place on a cooling rack or plate without touching each other.

Frying the mushrooms:

• Preheat a couple of inches of vegetable oil in a heavy bottom skillet. A temperature of 375”F is ideal.
• Use a towel and pat dry your herbs as much as you can then add them to the oil to infuse flavor. (To avoid any oil splatter make sure to dry your herbs well and take a step back when adding them).
• Working in batches as to not overcrowd the pan, add your coated oyster mushrooms to the hot oil and fry for a couple of minutes on each side until golden brown. It’s important not to overcook them.
• Transfer the fried mushrooms to the cooling rack without touching each other. (No need for paper towels).
• Repeat the process with the remaining mushrooms and serve hot in a sandwich with lettuce and tomato or alongside fluffy mashed potatoes + a garden salad.

Notes

• Storage + Reheating - Any leftovers can be store in the refrigerator for up to 5 days in a glass container. Best way to reheat the fried mushrooms and get back that crispy texture is to broil them for a couple of minutes on each side or until warmed through. The microwave is an option in a pinch but that won’t make them crisp up again.
• Oyster Mushrooms - Depending on how large the mushroom clusters are you might want to carefully break them in half before coating and frying.
• Infusing the Oil - To avoid any oil splatter make sure to dry your herbs well and take a step back when adding them to the oil.

Nutrition

Calories: 270kcal | Carbohydrates: 53g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 711mg | Potassium: 307mg | Fiber: 4g | Sugar: 1g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 4mg

Environmental Information

 

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