Step 1

Add all of the ingredients into a medium-sized mixing bowl and whisk until smooth.

Step 2

Depending on the sizes of your oyster mushrooms, you may or may not need to tear them. Each piece should be about the size of a regular chicken wing. Place the mushrooms into the batter, and gently coat them evenly. Cover and allow the mushrooms to marinate in the fridge for 30 minutes, but overnight is even better!

Step 3

Sift the powdered sugar into a medium-sized mixing bowl. Add in the rest of the ingredients and whisk until evenly combined.

Step 4

Heat the vegetable oil in a medium-sized saucepot to 350 degrees Fahrenheit.

Step 5

Once the oil is preheated, remove the mushrooms from the batter and place them on a plate. *If the mushrooms have a thick layer of batter on them, wipe a bit of it off, as you will need the leftover batter to bread the mushrooms. So, do NOT throw away the batter!

Step 6

Line a sheet pan with a piece of parchment paper.

Step 7

Bread one mushroom at a time:Thoroughly coat it in the breading.Thoroughly coat it in the batter.Cover it in the breading once more, shaking off the excess flour.Place this on the prepared sheet pan, and then bread a few more mushrooms. Do NOT bread all of them, as you can only fry a few pieces at the same time. If you notice the mushrooms absorb the breading, you can re-toss them in the breading before deep-frying them.

Step 8

Carefully drop the breaded mushrooms into the oil and deep-fry them for three minutes, turning them over as needed.

Step 9

Lift them out of the oil using a slotted spoon or tongs and place them on a wire rack-lined sheet pan.

Step 10

Repeat the last three steps until all of the mushrooms are fried! *Do not bread another batch of mushrooms until the fryer is free.

Step 11

Once the wings are all fried, place them in a large mixing bowl, pour the vegan honey TRUFF butter(recipe below) on top, and toss very well to coat evenly.

Step 12

Whisk the ingredients together in a small bowl until well combined and emulsified.