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Fried Oyster Mushrooms

North American · 30 min · Medium · 4 servings

Fried Oyster Mushrooms

Torn oyster mushrooms dipped in a quick plant-milk buttermilk, dredged in seasoned flour and cornstarch, and fried until shatteringly crisp. The texture lands somewhere very close to fried chicken.

~280 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Make the buttermilk and dredge

    ⏱ 5 min

    Mix the plant milk and cider vinegar and let it sit 5 minutes to curdle into a "buttermilk." Meanwhile, whisk the flour, cornstarch, garlic powder, smoked paprika, onion powder, salt and black pepper together in another bowl.

  2. 2

    Coat the mushrooms

    Working in the bowl of seasoned flour, dip each mushroom piece in the buttermilk, then turn it through the flour, pressing to coat. Every piece should come out pale and craggy, thickly furred with dry flour rather than smooth or wet. For extra crunch, dip and dredge a second time.

  3. 3

    Fry until golden

    ⏱ 3 min 30 sec

    Heat 1 inch (2–3 cm) of oil to 350°F (175°C). Fry the mushrooms in batches until golden and crisp, about 3–4 minutes, turning once. Don't crowd the pan — the mushrooms steam instead of crisping, and the oil temperature drops.

  4. 4

    Drain and serve

    Drain on a wire rack. Toss in buffalo sauce, or serve with lemon wedges and a dip.

Notes

Oyster mushrooms crisp up with an almost fried-chicken texture. To lighten them, spray with oil and air-fry at 400°F (200°C) for 12–15 minutes. Don't crowd the pan or they steam instead of crisp.

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