Description
Deliciously crispy and flavorful vegan fried oyster mushrooms that mimic the texture and taste of fried chicken. Perfectly seasoned with a blend of spices and double-coated for an extra crunchy bite, these mushrooms make an ideal snack or vegan main dish paired with your favorite dipping sauces.
Ingredients
For the Fried Oyster Mushrooms
- 150 g oyster mushrooms
- 1 ½ cups plain flour
- 1 ½ tsp paprika powder
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 tsp turmeric powder
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- Cracked pepper, to taste
- Oil for frying (canola oil recommended)
For the Creamy BBQ Sauce
- Mayonnaise (equal parts)
- BBQ sauce (equal parts)
- A dash of apple cider vinegar
- Sriracha, to taste (optional for heat)
Instructions
- Clean the Mushrooms: Wipe oyster mushrooms gently with a damp paper towel to remove any dirt or debris without soaking them, ensuring they retain their texture for frying.
- Prepare the Dry Mix: In a large bowl, combine the plain flour, paprika powder, garlic powder, onion powder, turmeric powder, cayenne pepper, salt, and cracked pepper. Mix thoroughly until all spices are evenly distributed in the flour.
- Make the Wet Batter: In a separate bowl, whisk together ⅓ cup of the flour-spice mixture with ¾ cups of water until you achieve a smooth, batter-like consistency with no lumps.
- Coat the Mushrooms: Dip each oyster mushroom first into the wet batter, then dredge into the dry flour mixture. For an extra crispy coating, double-dip by returning the mushroom to the wet batter and then back into the dry flour mixture, ensuring they are fully and evenly coated.
- Heat the Oil: Pour canola oil into a pot and heat it over high heat until hot enough for frying (approximately 350°F or 175°C). Test the oil by dropping a small amount of batter; it should bubble and rise immediately.
- Fry the Mushrooms: Carefully drop the coated mushrooms into the hot oil in batches, making sure not to overcrowd the pot to maintain oil temperature. Fry the mushrooms for a few minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain the Excess Oil: Remove the fried mushrooms with a slotted spoon and place them on paper towels to absorb excess oil. Transfer them to a cooling rack to keep them crispy while you finish frying the remaining mushrooms.
- Serve: Enjoy the crispy fried oyster mushrooms with your favorite dipping sauces such as the creamy BBQ sauce or add some sriracha for a spicy kick. They also make an excellent vegan ‘chicken’ sandwich filling.
Notes
- Adjust cayenne pepper to control the spiciness according to your preference.
- Use a thermometer to ensure oil is at optimal frying temperature for perfect crispiness and to avoid soggy mushrooms.
- Double coating the mushrooms ensures a crunchier texture similar to fried chicken.
- Drain the mushrooms on a cooling rack over paper towels to prevent them from becoming oily and soggy.
- This recipe makes about 2 servings; multiply the ingredients accordingly for larger batches.
