Fried Oyster Mushrooms

Crispy fried oyster mushrooms vegan recipe served with spicy dairy free dipping sauce.

Print Recipe

5 from 19 votes

What looks like chicken, tastes like chicken, but is 100% vegan and totally delicious? Why, these fried oyster mushrooms, of course! Serve them up with your favorite sauce and enjoy! They will become your new favorite oyster mushroom fried chicken—guaranteed.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: -6

Calories: 535kcal

Author: Michelle Cehn

Ingredients

1 cup unsweetened non-dairy milk rice milk recommended
1 tablespoon apple cider vinegar
½ pound oyster mushrooms rinsed
Oil for frying canola oil recommended
½ cup all-purpose flour
3 tablespoons cornmeal
3 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon freshly cracked black pepper

For the Rémoulade Sauce (makes about 1¼ cups)

1 cup vegan mayo
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon ketchup
1 teaspoon hot sauce like Tabasco sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika or ⅛ teaspoon liquid smoke

Instructions

Fried Oyster Mushrooms:

In a medium mixing bowl, combine non-dairy milk and apple cider vinegar to create a vegan "buttermilk." Set aside.
Tear the oyster mushrooms into chunks of whatever size you like. You can even leave several together on one branch to look more like a drumstick. Dump them into the bowl with the vegan buttermilk mixture, toss to coat, and let sit while you heat your frying oil.
For a mini electric fryer, fill the fryer with oil and set the temperature to 375°F. To fry on the stovetop, you’ll want to have at least 1 inch of oil in your frying pan.
In another small bowl, whisk together flour, cornmeal, cornstarch, garlic powder, onion powder, paprika, chili powder, cumin, salt, and black pepper. Set aside.
Once oil is at the right temperature, use tongs to remove a tester mushroom from the liquid and dredge it through the flour mixture, smushing the batter into the gills and crevices.
Use tongs to gently place the test mushroom into the hot oil. Fry for about 2 minutes, or until the batter is golden brown. Keep in mind that maintaining the right frying temperature on the stovetop can be challenging, so monitor your mushrooms closely and adjust the frying time as needed.
When the test mushroom is done cooking, use tongs to remove it and transfer it to a towel-lined plate to cool for 1 minute. Sprinkle with vegan Parmesan cheese and top with fresh parsley. Taste it to check for doneness. If it’s cooked perfectly, proceed with frying the rest of the mushrooms. If it's under- or overcooked, adjust the oil temperature accordingly. Fry the remaining mushrooms in batches.
Once the entire batch is finished, serve immediately with Rémoulade Sauce.

Vegan Rémoulade Sauce:

Add the vegan mayo, Dijon mustard, lemon juice, ketchup, hot sauce, garlic powder, and smoked paprika (or liquid smoke if using) to a small bowl and mix well to combine.

Notes

Store leftover remoulade sauce in an airtight container in the fridge for up to 2 months. Fried oyster mushrooms are best served right away but if you have leftovers, they will keep in a refrigerated airtight container for a few days. Reheat by oven or air fryer to maintain crispiness.

Nutrition