Crispy Oyster Mushrooms
Fried Oyster mushrooms that are so delicious, this recipe will be on repeat
Peace & love everyone,
Have you ever tried fried mushrooms? If you haven't, you're definitely missing out!
I’ll be honest, I never really liked mushrooms. I didn’t like them sautéed, on pizza, or in pastas… I used to absolutely dislike everything about them – the taste, the earthy flavor, all of it.
When I transitioned to a plant-based diet, I thought, “Dang, I really have to figure out a way to like these mushrooms because they're so good for supporting my diet.”
I was so used to the main mushroom options you typically find at the grocery store, like cremini, white button, portobello, and shiitake, that I never really thought about exploring other mushroom varieties. But when I tried oyster mushrooms, king trumpet mushrooms, and lion’s mane mushrooms! - I was blown away. The texture was so hearty and satisfying, they can easily replace the texture of meat.
Believe it or not, you can season or marinate oyster mushrooms just like you would with chicken or any other meat.
Oyster mushrooms are amazing at soaking up flavors and, when cooked, have a texture similar to chicken thighs.
They don’t have a strong mushroom flavor, so they are easy to transform to whatever flavor profile you desire.
Mushrooms contain important minerals such as potassium, iron, copper, and zinc. They contain B vitamins- B2 (riboflavin) and B3 (niacin), which help support energy and metabolism.
Oyster mushrooms have natural immune-boosting properties, good source of fiber and may help lower cholesterol levels.
And oyster mushrooms are a source of plant-based protein.
In the 30-Day Plant-based Challenge guide and my Wholesome Plant-based digital Cookbook, there is a recipe for a Crispy “Chick’N’ Mushroom Burger using king trumpet mushrooms. This is a similar recipe, so definitely make that recipe too!
Before we dive into the recipe, it’s important to mention the wet batter. This crispy oyster mushroom recipe involves dipping the mushrooms in a wet batter, then coating them in a flour and panko mixture. However, if you prefer, you can also just use flour on its own instead.
A wet batter is a mixture that typically consists of a combination of liquid ingredients (such as water, milk, or eggs) and dry ingredients (like flour, breadcrumbs or a starch).
In this wet batter, we’re using dairy-free milk combined with seasonings and flour. The wet batter should have a smooth, slightly runny consistency that coats the mushrooms evenly.
It’s important that the batter isn’t too thick. If it’s too thick, it will weigh down the mushrooms and will cause the coating to fall off while frying.
The batter should be the consistency of smooth melted chocolate.
If you want to make this exact wrap recipe, check out my previous newsletter where I shared the recipe for the garlic hummus that is used in this crispy mushroom wrap recipe. Veggie Hummus wrap
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Below is a short video on how to fry the Oyster mushrooms.
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Fried Oyster Mushroom Recipe
Ingredients
2-3 clusters of oyster mushrooms
wet batter
1 cup dairy-free milk (I used almond milk)
1/2 cup organic all-purpose flour, spelt flour or chickpea flour
1 tbsp smoked paprika
1 tbsp garlic powder
1/2 tbsp onion powder
1 tsp ground cumin
1-2 tsp salt
Dry batter
1/2 cup all-purpose
1/2 cup panko (or you can replace with flour)
Other ingredients for wrap
Pita bread
→ recipe Veggie Hummus Wrap
Directions:
You’ll need two small bowls—one for the wet batter and one for the dry ingredients.
In one of the bowls, combine all the wet ingredients and whisk them together until smooth and lump-free.
In the other bowl, combine the flour and panko, then mix them together. For this step, I actually blended the two ingredients in a food processor until they formed a fine crumb. This step isn’t necessary, but it’s what I did.
Then sit the dry ingredients aside while you prepare the mushrooms.
Clean mushrooms with a damp paper towel, removing any debris or dirt. It’s best to avoid soaking mushrooms in water since they absorb moisture quickly.
Cut the base off the oyster mushrooms.
Oyster mushrooms have a delicate texture that can be easily torn by hand. Tear the mushrooms into bite-sized pieces or slices depending on your preference.
Once the mushrooms are to desired size, dip them into your prepared wet batter. Coat each piece evenly, allowing any excess batter to drip off.
Next, coat the mushrooms in the flour and panko mixture. Shake off any excess, then place them on a plate while you heat the frying oil.
Heat pot to medium heat. Add 2-3 inches of grape seed or avocado oil to the pot.
Once the oil is hot, test the oil to see if it’s the right temperature by dropping a little flour into the oil. If the oil sizzles and bubbles, the oil is ready.
Once hot, carefully add the battered mushroom pieces to the oil. Fry them in batches to avoid overcrowding the pan, which can cause them to become soggy. Fry for 2-4 minutes or until golden brown and crispy.
Once cooked, remove the mushrooms from the oil and place them on a paper towel-lined plate to drain excess oil. Now they’re ready to serve!
Please let me know if you try this recipe and what you think of it. If you liked this newsletter, please like, comment and share with others.
Much love,
-Steph
