Fried Oyster Mushrooms

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!

Keep reading to learn how to turn oyster mushrooms into the crispiest, most flavor-packed vegan fried “chicken” you’ve ever tasted.

Key ingredients:

There are quite a few ingredients needed to give these fried mushrooms the perfect flavor, but most are spices that you probably already have in your kitchen. Here’s what you’ll need:

• Buttermilk mixture. The rich, vegan buttermilk mixture is made with plant-based milk, lemon juice, flaxseed meal and optional hot sauce, if you’d like a little heat.
• Seasoned breading. For this, I kept things pretty classic to traditional fried chicken. For the breading we’re going to mix together: flour, nutritional yeast, cornstarch, salt and spices (paprika, onion powder, garlic powder, dried oregano and Italian seasoning).
• Oyster mushrooms. The star of the show! You’ll need 1 pound of oyster mushrooms for this recipe. You can learn more about oyster mushrooms HERE.
• Neutral oil. Make sure to use a neutral oil for frying with a high smoke point. I recommend vegetable oil, peanut oil or canola oil.

How to make this recipe:

Perfectly crisp and golden 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.

1. Prep the mushrooms. Use a damp paper towel to 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.
2. Make the breading. Combine all of the breading ingredients in a large shallow bowl. Set aside.
3. 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 this mixture sit for a few minutes to thicken.
4. Heat oil. In a large skillet or dutch oven, heat 1-inch of oil to about 325 degrees F.
5. 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 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 to 4 minutes per side until golden brown all around.
6. 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!

Serving ideas

These 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.

Tips for recipe success

A few notes for perfect fried oyster mushrooms every time!

• Washing mushrooms. It’s important to not soak or wash mushrooms with water, this will make them watery and mushy. Instead, use a damp paper towel to clean them and remove any dirt.
• Candy thermometer. To ensure that you have your oil at the correct temperature, use a candy or frying thermometer. 
• Be cautious of oil splatter. When frying, the hot oil can splatter out of the pan and burn your skin, so be aware!

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.

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!