Have you ever wanted to try eating a vegan meal, but it seemed too complicated? Eating a plant-based diet doesn’t have to be difficult. Simply replace the meat with an alternative food.
A great start to eating a vegan meal is this Fried Oyster Mushroom Recipe, also known as “Vegan Fried Chicken!”
Why Try Vegan?
Not sure what veganism is?
Simply put, eating vegan means not consuming the flesh of any animal or any animal’s byproducts. This includes milk, eggs, or honey, as well. Those who practice veganism often go beyond eating solely a plant-based diet, refraining from using any animal-derived materials, or products tested on animals, or visiting places that use animals for entertainment.
What are the benefits of a vegan diet? Research has shown that those who eat a plant-based diet have lower blood pressure, lower cholesterol, and lower rates of heart disease, type-2 diabetes, and cancer risks. Consuming a vegan diet has also been shown to increase energy, aid in weight loss, and improved skin appearance!
But you don’t need to go vegan to try this delightful oyster mushroom recipe! These fried oyster mushrooms will make a great Meatless Monday meal, too.
Gather Your Ingredients for Your Oyster Mushroom Recipe
The most important part of this yummy recipe is the oyster mushrooms! Head to the store or local market to find ½ pound of good quality oyster mushrooms.
Once you’ve got those, the remaining ingredients should be in your pantry. You’ll need vegetable or canola oil for frying, apple cider vinegar, hot sauce, flour, cornstarch, salt, garlic powder, onion powder, pepper, and paprika.
You’ll also need your choice of milk. To make these vegan, you can choose oat milk, almond milk, soy milk, or any other milk alternative. However, using regular milk will work in this recipe, as well!
Time to Make Your Fried Oyster Mushrooms
Before you can deep fry your mushrooms, you’ll need to clean them. You can wipe them clean with a damp paper towel to remove dirt. Or if the mushrooms are still connected at the base in a clump, rinse them gently in a colander. If this is the case, you’ll need to cut the mushrooms at the stems to separate them from the base. Set the mushrooms aside.
Now it’s time to mix your buttermilk marinade ingredients. In a medium bowl, combine 1 cup of oat milk or other milk alternatives of your choice, 1 tablespoon of apple cider vinegar, and 1 teaspoon of hot sauce.
Add the mushrooms and allow them to soak for 15-20 minutes. Be careful to be gentle so the mushrooms don’t break apart.
While they soak, combine the flour ingredients in a large bowl. Stir together 3 cups flour, ¼ cup cornstarch, 2 teaspoon salt, 3 teaspoon garlic powder, 3 teaspoon onion powder, 1 teaspoon pepper, and 1 teaspoon paprika.
Once the mushrooms are finished soaking, remove them and place them in a medium bowl. Carefully coat each mushroom thoroughly in the flour mixture.
Place the mushrooms on a plate to sit for 10 minutes.
Next, heat a few inches of vegetable or canola oil in a Dutch oven, enough to completely cover the mushrooms once they are added to the pot.
One at a time, coat the mushrooms in the flour mixture once more, as the previous coating will have sunk into the mushroom by now.
Using protective gloves and tongs or a slotted spoon, place 5-6 mushrooms in the pot one at a time. Do not overcrowd the pot or they won’t fry all the way through. Fry for 1-2 minutes, then use a slotted spoon or tongs to flip onto the other side. Fry an additional 1-2 minutes.
Use protective gloves as your work to prevent the spitting oil from burning your skin!
Once the mushrooms are golden in color, remove them from the pot and place them on a plate covered in a paper towel to absorb the excess oil.
Salt and pepper once more. Allow them to cool for 5-10 minutes before serving. Serve with your favorite dipping sauce!
These deep-fried mushrooms can be stored in an airtight container in the refrigerator for up to 4 days.
Appetizer or Main Dish?
These Vegan Fried “Chicken” bites look and taste amazing. But how do you serve them?
With a crisp outside, they make a great finger food appetizer for your next party! Serve them on a platter with a portion of dipping sauce in the center for all to enjoy.
Or make it a traditional fried “chicken” meal, complete with biscuits, mashed potatoes, mac n cheese, baked beans, cole slaw, or corn on the cob!
Another fantastic way to eat this delicious oyster mushroom recipe is by serving it as a side dish alongside pasta or soup. Try this Butternut Squash and Sage Risotto!
Tips and Tricks for Deep Frying Your Oysters
Deep frying can be a messy and tricky business. Here are a few tips and tricks to make it easier!
* Use tongs to drop the mushrooms into the pot and remove them. It’s best not to get your hand or arm anywhere near that boiling oil!
* Be sure to use protective gloves like oven mitts or grilling gloves as you work to prevent the spitting oil from burning your skin.
* Add only enough mushrooms to fill about ⅓ of the pot. If you overcrowd them, the mushrooms will turn out soggy and won’t be cooked through.
* If you choose to use a different oil for frying, be sure to use one that has a high smoke point for proper frying.
Enjoy Your Fried Oyster Mushrooms!
And that’s all you need to know to make your own Fried Oyster Mushrooms! Are you up for the challenge of making Vegan Fried “Chicken?” Invite a few friends over for a fun meatless night or try making this recipe for your family!
Interested in learning more about cooking with mushrooms? We’ve got all the info you need on our Mushrooms page!
Fried Oyster Mushrooms
Think vegan can't be delicious? These fried oyster mushrooms will change your mind about that. The mild flavor and dense, meat-like texture of the mushrooms, combined with the kick of hot sauce in the marinade and pepper spices in the flour coating are why this recipe also goes by the fun name, Vegan Fried Chicken!
Ingredients
- 1/2 pound oyster mushrooms
- Vegetable or canola oil for frying
- For the Buttermilk Marinade:
- 1 cup oat milk (or other milk alternatives)
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce
- For the Flour Mixture:
- 3 cups flour
- ¼ cup cornstarch
- 2 teaspoon salt
- 3 teaspoon garlic powder
- 3 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon paprika
Instructions
- Clean your mushrooms by wiping them clean with a damp paper towel to remove dirt.
- If the mushrooms are still connected at the base in a clump, rinse them gently in a colander and cut the mushrooms at the stems to separate them from the base.
- Set the mushrooms aside.
- To make your buttermilk marinade ingredients, combine oat milk or other milk alternatives of your choice, apple cider vinegar, and hot sauce in a medium bowl.
- Add the mushrooms and allow them to soak for 15-20 minutes. Be careful to be gentle so the mushrooms don’t break apart.
- Combine the flour ingredients in a large bowl by stirring together flour, cornstarch, salt, garlic powder, onion powder, pepper, and paprika.
- Once the mushrooms are finished soaking, remove them and place them in a medium bowl.
- Carefully coat each mushroom thoroughly in the dry mixture.
- Place the mushrooms on a plate to sit for 10 minutes.
- Heat a few inches of vegetable or canola oil in a Dutch oven, enough to completely cover the mushrooms once added to the pot.
- One at a time, coat the mushrooms in the flour mixture once more, as the previous flour mixture will have sunk into the mushroom by now.
- Using protective gloves and tongs or a slotted spoon, place 5-6 mushrooms in the pot one at a time. Do not overcrowd the pot or they won’t fry all the way through.
- Fry for 1-2 minutes, then use a slotted spoon or tongs to flip onto the other side.
- Fry an additional 1-2 minutes.
- Once the mushrooms are golden in color, remove them from the pot and place them on a plate covered in a paper towel to absorb the excess oil.
- Salt and pepper once more. Allow them to cool for 5-10 minutes before serving. Serve with your favorite dipping sauce!
Notes
These deep-fried mushrooms can be stored in an airtight container in the refrigerator for up to 4 days.
- About the Author
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Laura L. Zimmerman is an author of both indie and traditionally published books. She lives in a tiny rural town in south-central Pennsylvania with her husband, daughters, four adorable kitties, and one energetic puppy!
After earning a BMUS with a Certification in Music Therapy, she decided to homeschool her children. Here she discovered a passion for learning and teaching, which led her to make writing a priority. She currently enjoys reading and writing YA sci-fi and fantasy, as well as middle-grade mysteries.
Having come from a family where cooking wasn’t a priority, she quickly discovered her love of cooking and baking soon after she married. Twenty-three years later it’s still a passion for her as she enjoys creating new recipes for her family and friends. She found her green thumb in the garden soon after her family bought their first house and appreciates the yummy food grown in her own backyard!
Laura can be reached at lauralzimmauthor@gmail.com