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These Fried Oyster Mushrooms are everything you want in comfort food – shatteringly crispy on the outside, tender and meaty in the middle, and packed with flavor in every bite! If you’ve never tried frying oyster mushrooms before, prepare to be completely obsessed. They’re the vegan fried chicken swap you didn’t know you needed.
Why you’ll love this crispy fried oyster mushroom recipe!
Craving comfort food? If so, this Fried Oyster Mushrooms recipe is the best way to satisfy that craving!
As a kid, fried chicken was always one of my favorite foods. Whether it was homemade (check out my grandma’s recipe), KFC or Popeye’s, I couldn’t get enough. Well, these fried oyster mushrooms are surprisingly close to the real thing. Crispy and flaky on the outside, and tender and meaty on the inside – SO good!
Why You’ll Love This Recipe
- Incredibly crispy thanks to a double-dip coating
- Uses a vegan buttermilk that actually works
- Ready in about 35 minutes
- Great as an appetizer, snack, or main dish
- The perfect plant-based fried chicken alternative
Key ingredients:
There are quite a few ingredients needed to give this crispy fried oyster mushroom recipe the perfect flavor, but most are spices that you probably already have in your kitchen. Here’s what you’ll need:
- Oyster mushrooms – the star of the show; their wide, flat shape and meaty texture make them ideal for frying. You can learn more about oyster mushrooms HERE. I typically get mine at asian markets.
- Plant-based milk – the base of the vegan buttermilk; any variety works, but oat or soy tends to thicken best.
- Lemon juice – activates the buttermilk effect by slightly curdling the milk; apple cider vinegar works too.
- Golden flaxseed meal – helps thicken the batter so it clings to the mushrooms; regular flaxseed meal is a fine swap.
- Hot sauce (optional) – adds a subtle kick reminiscent of classic fried chicken; skip it or use more to taste.
- All-purpose flour – forms the crispy outer crust; a 1:1 gluten-free flour blend can be substituted as a gluten-free option.
- Nutritional yeast – adds a savory, slightly cheesy flavor; don’t skip it if you can help it.
- Cornstarch – the secret to extra crispiness; arrowroot powder works as a swap.
- Salt + spices (paprika, onion powder, garlic powder, dried oregano, Italian seasoning) – this blend gives the breading that classic fried chicken flavor profile; feel free to add cayenne for extra heat.
- Neutral oil – needed for frying; vegetable oil, canola oil, or peanut oil all work great.
How to make this recipe:
Perfectly crispy fried oyster mushrooms are surprisingly easy to make. Much like fried chicken, this recipe uses a double dip coating of buttermilk and breading to ensure a crisp, flavorful outer layer. Here’s the process:
Scroll down to the recipe card for the printable recipe.
- Prep the mushrooms. Use a damp paper towel to gently clean the mushroom pieces. Using your hands, tear the mushrooms into smaller pieces. 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 dry ingredients in a large shallow bowl. Set aside.
- Make the vegan buttermilk. In a shallow separate 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 this mixture sit for a few minutes to thicken.
- Heat oil. In a large cast iron skillet or dutch oven, heat 1-inch of oil to about 325 degrees F. If you have a deep fryer, you can also use that.
- Coat and fry mushrooms. While oil is heating, 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 a second time 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 to 4 minutes per side until golden brown all around.
- Serve and ENJOY! Once done, place on a paper towel-lined plate to soak up excess oil. Then, sprinkle with a little fresh parsley, if you’d like and dig in!
Recipe Tips
- Don’t wash the mushrooms with water – use a damp cloth instead to avoid soggy, watery results.
- Use a thermometer – keeping the oil at a steady 325°F ensures even frying without burning.
- Double dip for max crunch – dipping in the buttermilk and breading twice is what gives you that thick, crispy crust.
- Don’t overcrowd the pan – fry in batches so the mushrooms get golden and crispy, not steamed.
- Watch out for oil splatter – hot oil can pop, so be careful and use a deep enough skillet or Dutch oven.
Serving ideas
These delicious fried oyster mushrooms are pretty much perfection on their own, but we all love a good dipping sauce. I like to serve these with Chipotle Mayo, Vegan Ranch Dressing or Blue Cheese Dressing. Other great options are ketchup or honey mustard.
If I’m serving these fried mushrooms as a main dish, my go-to sides are these Truffle Fries or Creamy Vegan Mashed Potatoes. For a lighter side dish, try my Stovetop Asparagus or Sautéed Brussels Sprouts.
Storing leftovers
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.
Frequently Asked Questions
You can, though the texture won’t be quite as crispy. Spray with oil and air fry at 400°F for about 10–12 minutes, flipping halfway.
Use a neutral oil with a high smoke point – vegetable, canola, or peanut oil all work well.
Oyster mushrooms are ideal for their size and texture, but king oyster mushrooms or maitake mushrooms could also work well.
More delicious mushroom recipes
Looking to try other unique and tasty mushroom recipes? Give these favs a try:
Fried Oyster Mushrooms
Video
Ingredients
- 1 pound of oyster mushrooms
- Neutral oil for frying
Buttermilk:
- 1 cup of plant based milk
- 1 tablespoon of lemon juice
- 1 tablespoon of golden flaxseed meal
- Optional ¼–½ cup of hot sauce
Breading:
- 1 ½ cups all-purpose flour
- 1 ½ tablespoons of nutritional yeast
- ¼ cup cornstarch
- ½ tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon of Italian seasoning
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
AMAZING RECIPE!!!!!!! This worked exactly as written, thanks!
This recipe is spot on. By far the best batter I’ve tried. Thanks!
This recipe is so delicious!