Fried Oyster Mushrooms Recipe + Video Recipe
This Fried Oyster Mushrooms recipe features crispy, golden battered oyster mushrooms infused with aromatic herbs and spices. Perfect as a snack, sandwich filling, or a side dish, these mushrooms are coated in a flavorful spiced batter and panko breadcrumb mixture before being fried to crunchy perfection. The use of cashew milk makes the batter creamy and dairy-free, offering a delicious and easy way to enjoy oyster mushrooms with a satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegan
Ingredients
Oyster Mushrooms
- 8 oz oyster mushrooms
The Batter
- 1.5 cups flour (all purpose or pastry whole wheat flour)
- 1.5 cups cashew milk, plus 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, to taste
For Frying
- 2 inches vegetable oil
- 1/2 bunch thyme
- 1-2 sprigs rosemary
Instructions
- Prepare the batter: In a medium bowl, whisk together 1.5 cups flour, 1.5 cups cashew milk, onion powder, garlic powder, smoked paprika, sea salt, oregano, and red chili flakes until the mixture is thick and creamy. Add more cashew milk if necessary to reach the desired consistency.
- Prepare the coating: In a separate bowl, combine the flour, panko bread crumbs, onion powder, garlic powder, smoked paprika, sea salt, and freshly cracked black pepper. Mix well and place this bowl next to a cookie sheet fitted with a cooling rack.
- Coat the mushrooms: Dip each oyster mushroom cluster into the wet batter to fully coat. Let excess batter drip off. For larger clusters, break them carefully in half before coating.
- Apply the dry coating: Transfer the battered mushrooms to the dry coating bowl. Use a spoon to sprinkle coating over the mushrooms, then gently shake off any excess. Place the coated mushrooms on the cooling rack, ensuring they do not touch each other.
- Heat the oil and infuse with herbs: Preheat about 2 inches of vegetable oil in a heavy bottom skillet to 375°F (190°C). Pat dry the thyme and rosemary well, then carefully add them to the hot oil to infuse flavor. Stand back to avoid splatter.
- Fry the mushrooms: Working in batches to avoid overcrowding, fry the coated oyster mushrooms for about 2 minutes on each side or until golden brown. Do not overcook. Transfer fried mushrooms to the cooling rack without overlapping.
- Repeat and serve: Continue frying remaining mushrooms, then serve hot as a sandwich filling with lettuce and tomato or alongside mashed potatoes and a garden salad.
Notes
- Storage and Reheating: Store leftovers in a glass container in the refrigerator for up to 5 days. To reheat and maintain crispiness, broil the fried mushrooms for a few minutes on each side until warmed through. Microwaving is an option but will result in a loss of crisp texture.
- Oyster Mushrooms Size: For larger mushroom clusters, break them in half so they fry evenly and are better coated.
- Herb Infusion Safety: Make sure the herbs are thoroughly dried before adding to hot oil to minimize splattering. Keep a safe distance when adding.
