Ingredients
🟡 For the Mushrooms:
8 oz oyster mushrooms, cleaned and trimmed into clusters
1 cup buttermilk (or plant-based milk + 1 tbsp vinegar)
🟡 For the Breading:
3/4 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Pinch of cayenne (optional)
🟡 For Frying:
Oil for deep frying or shallow pan-frying
Optional for Serving:
Ranch, spicy mayo, or hot sauce for dipping
Instructions
1. Place cleaned oyster mushrooms in a bowl and cover with buttermilk. Let soak for 15–20 minutes.
2. In a separate bowl, mix flour, cornstarch, garlic powder, paprika, salt, pepper, and cayenne.
3. Heat oil in a deep skillet or pan over medium-high heat (about 350°F / 175°C).
4. Remove mushrooms from buttermilk, letting excess drip off, then dredge in seasoned flour mixture to coat thoroughly.
5. Fry mushrooms in batches for 2–3 minutes per side, or until golden brown and crispy.
6. Transfer to a paper towel–lined plate to drain.
7. Serve hot with dipping sauce of choice.
Notes
For extra crunch, double-dip: return mushrooms to buttermilk and dredge again in flour before frying.
Use gluten-free flour and cornstarch to make this recipe fully gluten-free.
These are best enjoyed fresh but can be reheated in the oven at 375°F to re-crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vegan, American-Inspired
Nutrition
- Serving Size: 1 handful
- Calories: 260
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: fried oyster mushrooms, vegan snack idea, crispy mushroom bites