Step 1

In a large bowl, whisk together oat milk, apple cider vinegar and hot sauce. Add the oyster mushrooms and let sit for 15-20 minutes.

Step 2

While the mushrooms marinate, combine flour mixture ingredients in a separate large bowl.

Step 3

Begin heating the oil in a medium sized pot over medium heat.

Step 4

Once the mushrooms are done marinating, transfer them to a separate medium sized bowl, reserving the leftover liquid.

Step 5

In the same bowl that now has the leftover marinade liquid, add in the 1 cup of oat milk and ¾ cups of all-purpose flour to create your dredge batter. Whisk until smooth.

Step 6

Using tongs or your hands, dip the mushroom pieces into the seasoned flour mixture then into the liquid batter, then back into the seasoned flour mixture and set aside. Let them sit for 10 minutes then add to the hot oil. Repeat this process for each mushroom going into the hot oil being careful not to overcrowd. Rotate the pieces as necessary, browning on each side. Once the fried pieces are golden and hard to the touch, flip and make sure it is golden on all sides.

Step 7

Transfer the fried mushrooms to a wire rack or on a plate lined with paper towels to absorb the excess oil.

Step 8

Let cool for about 5 minutes then serve