Fried Oyster Mushrooms

March 17, 2022

These fried oyster mushrooms are so irresistible and make a delicious vegan comfort food.

It started last year when I tried eating plant-based meals for more than a month. It’s not that I am planning to say goodbye to some of my favorite chicken dishes like this Air Fryer Filipino Chicken BBQ. I just read that eating plant-based meals is better for our overall health and that’s what I tried to do. At first, I thought I couldn’t survive a week, but eating plant-based meals is not as difficult as what I thought.

Of course, it only lasted for less than a month. I was actually experimenting on how my body would react; I must say I felt good, really good. However, I went back to consuming meats and all. These fried oyster mushrooms might me a good way to start eating plant-based meals again. What do you think?

These fried oyster mushrooms are so easy to prepare, but so flavorful with a crunchy coating. I am amazed on how it looks like and how it tastes like. My BFF, to whom I shared this meal, said,

“If you didn’t tell me these are oyster mushrooms, I wouldn’t know. These are so good!”

Well, if you look at the photo below, I think it looks like boneless chicken thigh. And that’s my favorite part of chicken. The recipe also requires few ingredients that you may already have on hand; go ahead and make them. 😉 

NOTES ON FRIED OYSTER MUSHROOMS:

  • If you are a fan of lighter coating, only dip the mushrooms in the batter and dry mixture one time instead of double coating them.
  • These are best on the same day; I suggest frying a batch you can finish on the same day. However, if you have leftovers, you can reheat them in the oven or air fryer, but they won’t be as crunchy and fresh.
  • You may Google how to clean the oyster mushrooms. I only patted mine with damp paper towels since I didn’t see any dirt on them.
  • If the coating ingredients is not enough for 150 g of oyster mushrooms, you can make another batch of coating.
  • I split the oyster mushrooms in half (vertically). You can fry them as is.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am thrilled to be sharing this with my friends at Fiesta Friday #424, and yay, I am co-hosting this week!

Also sharing at Full Plate Thursday, 580 | WEEKEND POTLUCK #522 | Happiness Is Homemade Link Party #419 | Lou Lou Girls Fabulous Party 425 | InLinkz 306 Senior Salon Pit Stop |

Print

Fried Oyster Mushrooms (Vegan “Fried Chicken”)

These crunchy fried oyster mushrooms are so irresistible and make a delicious vegan comfort food.
Keyword mushrooms, plant-based, vegan fried chicken, vegan,
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • Cooking oil
  • 150 g oyster mushrooms (see notes)

For the coating:

  • 1 cup (130 g) all-purpose flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (you can use the regular/sweet one)
  • ½ tsp salt
  • ½ tsp ground black pepper
  • Water as needed

Instructions

  1. INITIAL NOTE: I added 1 tsp of vegetable stock powder when I made this. Sorry; I forgot to mention it. Although it is optional, it is highly recommended.

  2. In a pan over medium-high heat, add cooking oil (enough to fry the oyster mushrooms). Let it get hot while preparing the oyster mushrooms.

  3. For the dry mixture: In a bowl, add flour, onion powder, garlic powder, paprika, salt & pepper; mix until combined.

  4. For the batter: Take half of the dry mixture and put in another bowl. Add enough water as needed – the consistency shouldn’t be too thick, and then mix well.

Prepare the oyster mushrooms:

  1. Coat each oyster mushroom with the wet batter then with the dry mixture, and again with wet batter and then dry mixture. (NOTE: If you are a fan of lighter coating, only dip the mushrooms in the batter and dry mixture one time instead of double coating them.)
  2. Fry the coated oyster mushroom (in batches) in hot oil until golden brown. Drain them on a stack of paper towels or using a strainer.
  3. Serve with your favorite dipping sauce.

Recipe Notes

  • If you are a fan of lighter coating, only dip the mushrooms in the batter and dry mixture one time instead of double coating them.
  • These are best on the same day; I suggest frying a batch you can finish on the same day. However, if you have leftovers, you can reheat them in the oven or air fryer, but they won’t be as crunchy and fresh.
  • You may Google how to clean the oyster mushrooms. I only patted mine with damp paper towels since I didn’t see any dirt on them.
  • If the coating ingredients is not enough for 150 g of oyster mushrooms, you can make another batch of coating.
  • I split the oyster mushrooms in half (vertically). You can fry them as is.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

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