Fried Oyster Mushroom Recipe

Gather around, fellow flavor fanatics, as I take you on a crunchy culinary adventure with these irresistibly crispy, spiced-up oyster mushrooms!

The crispy texture and savory flavor of fried oyster mushrooms make them an alternative to love. These delightful fungi packed with flavor offer a satisfying crunch and whisper of garlic and onion, and when you use smoked paprika, they become a spicy treat both nutritious and delicious.

They offer a wicked twist on the (please don’t) haluski idea, but they cannot do it alone. Haluski turns the corner: this is fried cabbage with noodles.

Fried Oyster Mushroom Recipe Ingredients

• Oyster Mushrooms: Low in calories, source of fiber, contain antioxidants.
• All-Purpose Flour: Provides carbohydrates and structure for coating.
• Cornstarch: Adds crispiness to the batter, gluten-free thickener.
• Baking Powder: Leavening agent, lightens and crisps the coating.
• Garlic Powder: Adds savory, aromatic flavor, low in calories.
• Onion Powder: Enhances depth with sweet, tangy notes.
• Smoked Paprika: Infuses smoky, robust flavor, rich in antioxidants.
• Cayenne Pepper: Optional heat, boosts metabolism, adds spiciness.

Fried Oyster Mushroom Recipe Ingredient Quantities

• 8 oz (225 g) oyster mushrooms, cleaned and trimmed
• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 1/2 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for spice)
• Salt and pepper, to taste
• 1 cup (240 ml) plant-based milk or buttermilk
• 1 tablespoon lemon juice (if using plant-based milk)
• Oil, for frying (such as vegetable, canola, or peanut oil)
• Lemon wedges, for serving (optional)
• Fresh herbs, for garnish (optional)

How to Make this Fried Oyster Mushroom Recipe

1. Mix the milk from plants with lemon juice and let the concoction sit for 5 minutes to form a substitute for buttermilk.

2. In a bowl, mix together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Add a pinch of salt and pepper, and mix very well so that all the powders are evenly distributed throughout the flour.

3. Put the plant-based buttermilk or regular buttermilk into yet another bowl.

4. Warm approximately 1 inch of oil in a deep pan or skillet over medium-high heat until it hits 350 degrees Fahrenheit, or 175 degrees Celsius.

5. Fully coat each oyster mushroom in buttermilk by dipping it in the liquid. Ensure total coverage.

6. Coat the wet mushrooms in the dry flour mixture. Lightly press the mixture to the mushrooms to ensure an even distribution.

7. Place the coated mushrooms with care in the hot oil, working in batches to keep from crowding the pan.

8. Cook each group for around 3-4 minutes or until they are a deep golden brown and crispy, making sure to turn them a couple of times for even cooking.

9. Remove the mushrooms with a slotted spoon and drain them on a plate piled with paper towels. If you desire, season them with extra salt while they’re still hot.

10. Serve hot, adorned with fresh herbs and lemon wedges on the side for squeezing over, if that is your desire.

Fried Oyster Mushroom Recipe Equipment Needed

1. Mixing bowl (for creating buttermilk substitute)
2. Another mixing bowl (for dry ingredients)
3. A third mixing bowl (for buttermilk)
4. Deep pan or skillet
5. Measuring cups
6. Measuring spoons
7. Slotted spoon
8. Paper towels
9. Tongs (optional, for turning mushrooms)
10. Thermometer (for oil temperature)

FAQ

• Q: Can I use a different type of mushroom?A: This recipe works best with oyster mushrooms because of their particular texture and flavor, but you can try other mushrooms with it, such as shiitake—just tweak the frying time and keep an eye on them.
• Q: Is the cayenne pepper necessary?A: No, you can leave out the cayenne pepper if you want a milder flavor. It is an optional ingredient.
• Q: What can I use instead of cornstarch?Some alternatives to cornstarch that can be used include arrowroot powder, and potato starch.
• Q: Is there a non-frying alternative?A: Yes, you might consider—or at least, it’s an option—to bake the mushrooms at 400°F (200°C) for about 20-25 minutes, flipping halfway, and see how you like that healthier version.
• Q: How do I make the mushrooms crispier?A: The ensurement of the oil being sufficiently heated (to 350°F or 175°C) and the avoidance of too many items in the pan are the first two must-dos of frying. If these don’t happen, your food will not be as delectable as it could be.
• Q: Can I make this recipe gluten-free?A: Yes. You can use a 1:1 gluten-free flour blend instead of the all-purpose flour.
• Q: What dipping sauce pairs well with these mushrooms?A spicy Sriracha mayo or garlic aioli is a stellar accompaniment to fried oyster mushrooms.

Fried Oyster Mushroom Recipe Substitutions and Variations

Use gluten-free flour for a gluten-free option. Use all-purpose flour for an all-purpose option.
Substitute cornstarch with arrowroot powder or potato starch in equal amounts for a similar texture.
Substitute smoked paprika with chipotle powder if you favor a different spice and want a smoky flavor.
If you want a version that isn’t spicy, leave out the cayenne pepper and use black pepper instead.
If you’re not serious about keeping the dish plant-based, use dairy milk.

Pro Tips

1. Ensure Crispy Coating For an extra-crispy coating, double-dip the mushrooms by repeating the dipping and coating process: dip them in the buttermilk, then the flour mixture, back into the buttermilk, and once more into the flour mixture before frying.

2. Oil Temperature Consistency Use a kitchen thermometer to maintain the oil temperature at 350°F (175°C). This ensures that the mushrooms cook evenly and don’t absorb too much oil, which can result in a greasy texture.

3. Prepare Ahead After coating the mushrooms, let them rest for about 5-10 minutes on a wire rack before frying. This helps the coating adhere better when fried, reducing the likelihood of it falling off.

4. Flavor Enhancement Add a dash of soy sauce or tamari to the buttermilk mixture for an umami boost, enhancing the overall flavor profile of the mushrooms.

5. Season Immediately As soon as the mushrooms are out of the oil and drained on paper towels, sprinkle them with a bit of flaky sea salt. This step amplifies the flavors while the coating is still hot and slightly moist.