Craving a plate of crunchy, savory, and delicious “fried chicken” but want to keep it plant-based? These crispy fried oyster mushrooms make a fantastic alternative to traditional fried chicken, with a texture and flavor that may surprise you.
Oyster mushrooms have a natural, delicate meaty feel, and when battered, they achieve a perfect golden crunch that will satisfy any fried-food lover.
Let’s get into how to make this vegan-friendly, mouthwatering recipe!
Ingredients You’ll Need
Main Ingredients:
- 8–10 large oyster mushrooms (about 2 cups) — The fresher, the better. Look for plump, firm mushrooms.
- 1 cup all-purpose flour — Forms the base of your batter. (or a gluten free variation)
- ½ cup cornstarch — Essential for that extra crispy crust.
Spice Mix:
- 1 teaspoon paprika — Adds a warm, smoky flavor.
- ½ teaspoon garlic powder — Enhances the savory profile.
- ½ teaspoon onion powder — Adds depth to the flavor.
- ½ teaspoon black pepper — For a bit of bite.
- ½ teaspoon salt — Or adjust to taste.
Wet Batter:
- ¾ cup plant-based milk — Almond or soy milk works well here.
- 1 tablespoon apple cider vinegar — Adds tang and reacts with the baking soda for a fluffier batter.
- 1 teaspoon baking powder — Helps make the batter light and crispy.
Optional Ingredients for Dipping Sauce:
- Hot sauce, BBQ sauce, or vegan ranch — For extra flavor after frying.
Instructions
1. Prepare the Oyster Mushrooms
First, take your oyster mushrooms and gently clean them. You can wipe them with a damp paper towel, but avoid rinsing them directly under water. This keeps them from absorbing too much water, which could make them soggy instead of crispy. Trim any tough ends or larger stems if needed, then set them aside.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt. The cornstarch is key here; it adds extra crispiness to the batter, so don’t skip it! Combining the spices in the flour mix also ensures the flavor gets all the way through the crispy coating.
3. Prepare the Wet Batter
In another bowl, combine the plant-based milk with the apple cider vinegar. Let it sit for a minute or two. This turns it into a tangy “buttermilk” that adds flavor and helps tenderize the mushrooms.
Once the “buttermilk” is ready, add the baking powder. Stir it in, and you’ll notice the batter becoming slightly frothy. This will add extra crispiness to your fried mushrooms.
4. Heat the Oil
Pour about 1–2 inches of oil into a heavy skillet or deep frying pan. Heat it over medium-high until it reaches about 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a tiny bit of batter in; it should bubble and rise to the top fairly quickly without immediately turning brown.
5. Coat the Mushrooms in Batter
Now it’s time to coat your mushrooms. Take each piece of mushroom, dip it into the dry flour mixture first (this helps the batter stick better). Then, dip it into the wet batter, letting any excess drip off. Finally, coat it again in the dry flour mixture, pressing lightly to ensure the flour sticks. This double-coating method makes each piece super crispy!
6. Fry the Mushrooms
Carefully place each battered mushroom into the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3–4 minutes on each side, or until each piece reaches a golden brown color. The mushrooms should be crispy and firm on the outside but tender and juicy on the inside.
Use a slotted spoon or tongs to remove the mushrooms and place them on a paper towel-lined plate to drain any excess oil. For the best texture, serve these immediately.
7. Serve with a Dipping Sauce
These crispy fried oyster mushrooms are delicious on their own, but they taste even better with a dipping sauce! Try them with hot sauce for a spicy kick, BBQ sauce for a smoky touch, or vegan ranch for a cooling contrast to the crispy coating. Feel free to serve with a side of coleslaw or fries to create a complete “fried chicken” experience!
Tips and Tricks for Perfect Fried Oyster Mushrooms
- Double-Coating Tip: Don’t skip the double-coating process; it’s the secret to that extra crunchy, restaurant-quality bite!
- Control Your Oil Temperature: If the oil is too hot, the batter may burn before the mushroom cooks through. If it’s too cool, the mushrooms could become greasy instead of crispy. Keep an eye on your oil temperature, aiming for a steady 350°F (175°C).
- Batch Frying: Fry in small batches to maintain the oil’s temperature. Adding too many pieces at once lowers the temperature, making the mushrooms less crispy.
- Drain Excess Oil Properly: Once out of the oil, let the mushrooms rest on a paper towel-lined plate. This will soak up any extra oil without making the mushrooms soggy.
Why Fried Oyster Mushrooms Are Perfect for Vegan “Chicken”
Oyster mushrooms have a texture that’s often compared to seafood or chicken, making them ideal for a “meaty” vegan dish. Their flavor is mild, so they absorb seasonings well, taking on the taste of the spices and batter you use. The double-coating technique creates a golden, crisp exterior similar to that of fried chicken, while the inside stays juicy and tender.
Variations and Substitutions
- Gluten-Free Version: Use gluten-free all-purpose flour and swap the cornstarch with tapioca flour for a similar texture.
- Spicy Version: Add a pinch of cayenne pepper or some red pepper flakes to the spice mix if you prefer your “fried chicken” with a kick.
- Soy-Free Option: If you’re avoiding soy, opt for almond or oat milk as your plant-based milk.
Storing and Reheating
If you have leftovers (though they’re best eaten fresh!), store the fried mushrooms in an airtight container in the fridge for up to two days. Reheat them in an oven or air fryer at 350°F (175°C) for about 10 minutes to regain their crispiness.
