Fried Oyster Mushrooms

Yield

6 people

Time

35 minutes

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.

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

1.  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.

2.  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).

3.  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.

4.  Frying the mushrooms: – Preheat a couple of inches of vegetable oil in a heavy bottom skillet. A temperature of 375”F is ideal.

5. 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).

6. 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.

7. Transfer the fried mushrooms to the cooling rack without touching each other. (No need for paper towels).

8. 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.

Thick Brush Stroke

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