This is one of those vegan recipes that’ll have you coming back for more and more!
- 1 Pack Of Oyster Mushrooms
- 1 Bag of Flour ( I used Bob’s Red Mill Gf Flour)
- 1 Cup of Water
- Oil for Cooking I recommend avocado oil or olive oil
- Garlic Powder
Clean mushrooms. Take your oyster mushrooms out of the container and separate your mushrooms into individual pieces and clusters. Cut about 1/2 an inch of the bottom stems. Next, grab a damp towel and gently clean the dirt off the oyster mushrooms. (This part does take patience because you don’t want to put too much pressure and rip the mushrooms.)
Make the wet batter. In a medium bowl, add flour and water. Mix together until you achieve a smooth, batter consistency. (Add your water in small amounts at a time, we don’t need to make a huge batch of batter so less is more to start.) Add salt, pepper, garlic powder, and oregano. Mix your seasonings in until well combined. Set aside.
Make the dry batter. Grab a wide bowl or a plate. Add flour and seasoning. Mix and set aside.
Pre Heat. Heat oil in a large non-stick pan* over medium heat. ( See notes at the bottom.)
Coat mushrooms in the batter. Dip each mushroom into the wet batter mixture and then into the dry batter. Make sure they are fully coated in flour.
Time to fry. Once you coat your mushrooms, add them to your pan of oil. Don’t overcrowd your pan – you can always do a second round. You want to be supervising your pan the whole time. (Sometimes I add some more salt and pepper to them while cooking)
Time to flip. After 3 minutes flip your mushrooms and add some more oil. Repeat this process one more time.
Grease off. Place a paper towel on a plate. Once your mushrooms get this golden crispy skin transfer them to the towel so all the leftover oil can slippitty slide right off.
Assemble. Plate your fried oyster mushrooms and pair them with a nice dipping sauce. Dip right in and enjoy your new favorite snack!
When you get to the “Time to fry” step I like to lightly fry my mushrooms which is why I start off with a little bit of oil and add more as I cook/flip them over
If you want to deep fry it I would recommend dipping the mushrooms in the wet and dry batter and extra time for extra crispiness
I use gluten-free flour because it works with my dietary needs, regular all-purpose flour works just as well.
You can use any seasonings you’d like or that you already have in your pantry
You can enjoy these fried oyster mushrooms with a dipping sauce on their own, in a sandwich, or have them act as a side to a meal.
If your gonna use it for a fried oyster mushroom sandwich make your oyster mushroom clusters a bit bigger.
Non-dairy dipping sauces I like to use are – ketchup, ranch, buffalo, bbq, and teriyaki!
You can turn them into wings by covering your mushrooms in the sauce while hot. It makes them less crispy so you can always throw them back into the pan for a couple more minutes!