fried oyster mushrooms

Addicting fried oyster mushrooms! Seasoned crispy outer crust with a tender meaty texture inside. Serve at as an appetizer at your party or game day event; or even as part of a main course!

Fried Oyster Mushrooms

spelt flour

water (more

onion powder

garlic powder

sea salt

vegetable oil (more or less for frying)

oyster mushrooms (found in Asian stores, about a pound)

parsley (optional)

Grab your cast iron or&nbsp;FryDaddy Electric Deep Fryer&nbsp;(or whatever type of deep fryer you are using) and pour in oil.&nbsp; (DO NOT PLUG UP YET)

Take your oyster mushrooms out the package and place in a colander. Pull apart to desired size and rinse well.&nbsp;

Start making your wet batter. Place 1 cup of spelt flour in a large mixing bowl along with garlic powder, onion powder, and sea salt. Add in water and mixed. Batter should be the right consistency to coat mushrooms; not to thick and not to runny. Set aside.

Grab a bowl 1 cup of spelt flour, garlic powder, and onion powder and mix until fully combined. Set aside. NOTE: You could use a large Ziploc bag for this to easily add your mushrooms and shake to get an even coat of the dry batter on the mushrooms.

Next coat each oyster mushroom in the wet batter ONCE and place it in the the bowl and evenly coat with the dry batter ONCE. Do that for all pieces.&nbsp;&nbsp;NOTE: Using a Ziploc bag simply close the bag and shake vigorous  until all mushroom are fully coated in dry batter.&nbsp; DO NOT GO BACK IN FORTH BETWEEN THE WET AND DRY BATTER TO PREVENT OVER BREADING IT WILL NOT TASTE WELL!

Plug up your Fry Daddy Electric Deep Fryer and allow oil to get hot. (Or if using a cast iron heat oil in your iron until hot). Carefully place mushrooms in oil allowing mushrooms to fry for about 2 to 3 minutes until evenly browned. With your fry basket remove done mushrooms from oil and place on plate cover with a paper towel. Sprinkle with additional sea salt and dried parsley (opt) NOTE: Make sure your oil is hot and DO NOT overcrowd your mushrooms in the deep fryer or cast iron. If you need, divide mushrooms in half to cook a handful at a time.&nbsp;

Serve with your favorite dipping sauces, on top of a salad, or along with your favorite sides for dinner!

https://www.youtube.com/watch?v=vSSVA8XuqPY

Addicting fried oyster mushrooms! Seasoned crispy outer crust with a tender meaty texture inside. Serve as an appetizer at your party or game day event; or even as part of a main course!
FULL WRITTEN RECIPE: 
https://veganwithcurves.com/fried-oyster-mushrooms/

TURN THOSE FRIED OYSTER MUSHROOMS INTO A PO BOY SANDWICH!
https://www.youtube.com/watch?v=DPX6J31ITJM&t=104s
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📄 Original Fried Oyster Mushroom Video:
https://www.youtube.com/watch?v=cZBtePzO2A0

▶More Oyster Mushroom Recipes
🍄Oyster Mushroom Jackfruit Pot Roast
https://youtu.be/reDSeSrTuIA
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▶Appliances and main ingredient(s) used in this recipe:
🥘Deep Fryer Fry Daddy (Used originally in written blog post and old video)
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🥘Spelt Flour
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🥫 Pink Himalayan Sea Salt
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📷Canon EOS Rebel SL2 DSLR Camera with EF-S 18-55mm STM Lens
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Fried Oyster 🍄 Mushrooms #friedmushrooms #veganrecipes

A Korean-inspired vegan fried chicken sandwich: crispy, flavorful fried oyster mushrooms, spicy gochujang mayo, tangy radish kimchi all sandwiched between soft buttered buns. 

Vegan Korean Fried Chicken Sandwich

brown oyster mushroom cluster (about 70 g each)

milk bread buns, toasted with vegan butter

non-dairy milk, I used soy milk

kimchi juice (taken from my homemade vegan kimchi)

white pepper

salt

(1/3 cup) all-purpose flour

(3 tablespoons) corn starch (or potato starch)

baking powder

gochugaru (korean chili flakes)

black sesame seeds

vegan mayo

gochujang (korean chili paste)

soy sauce

spicy chili crisp, I used Lao Gan Ma

salt,

Prepare Kimchi buttermilk & Flour Dredge. In a bowl, whisk together non-dairy milk, kimchi juice, garlic powder, onion powder, white pepper, and salt. Set aside. In another bowl, combine all-purpose flour, corn starch, baking powder, gochugaru (korean chili powder), and black sesame seeds. Follow with about 2 tablespoons of the kimchi buttermilk. Rub the flour in-between your fingertips (as if you were counting money) to get the extra flaky bits that will fry to crisp. Once complete, set aside as well.

Prepare the Spicy Mayo. Simply combine vegan mayo, gochujang (korean chili paste), light soy sauce, and spicy chili crisp (solids only). Taste and adjust seasoning with salt, then set aside.

Bread the Oyster Mushrooms. Set up dredging stations. First place the oyster mushroom cluster into the kimchi buttermilk. Note: Make sure the buttermilk seeps into the center of the cluster. Let the excess buttermilk drip, and dredge the mushroom in the flour mix. For the double coating, bring the patty back into the vegan buttermilk, shake off any excess, then into the flour dredge once more. Note: Be sure to really pack in the breading so it won't come off while frying.

Fry the Oyster Mushrooms. Heat up a generous amount of vegetable oil in a pan/wok until around 180 C (356 F), or until a wooden chopstick immediately bubbles when placed in the oil. Once oil is up to temperature, carefully place the patties in, being careful not to overcrowd the pan/wok. Fry until crispy and golden-brown, then remove from the oil and let drain on a wire wrack.

Assemble the Sandwich. Spread softened vegan butter onto your burger buns and toast until golden-brown & crisp. Build the sandwich using the vegan fried chicken, gochujang mayo, and radish kimchi (excess liquid squeezed out). Enjoy immediately.

This Buttermilk Fried Mushrooms recipe is about to revolutionize your vegetarian cooking. With fried oyster mushrooms and a crunchy coating, it tastes just like fried chicken!

Buttermilk Fried Mushrooms

oyster mushrooms (125 g)

buttermilk (240 mL, see notes for vegan substitute)

all-purpose flour (200 g)

tsp each salt, pepper, garlic powder, onion powder, smoked paprika, cumin

Tbsp oil* (15 mL)

Marinate: Preheat air fryer to 375 degrees F (190 C). Clean mushrooms then toss together with buttermilk in a large bowl. Let marinate for 15 minutes.

Breading: In a large bowl combine flour and spices. Spoon mushrooms out of the buttermilk (save the buttermilk). Dip each mushroom in the flour mixture, shake off excess flour, dip once more in the buttermilk, then once more in the flour (in short: wet &gt; dry &gt; wet &gt; dry).

Cook: Grease the bottom of your air fry pan well, then place mushrooms in a single layer, leaving space between mushrooms. Cook for 5 minutes, then roughly brush all sides with a little oil to promote browning. Continue cooking 5 to 10 more minutes, until golden brown and crispy.

https://www.youtube.com/watch?v=gyGdrX7X2mA

This Buttermilk Fried Mushrooms recipe is about to revolutionize your vegetarian cooking. With air fried oyster mushrooms and a crunchy coating, it tastes just like fried chicken!
  
Get the recipe here: https://www.liveeatlearn.com/buttermilk-fried-mushrooms/

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"Fried Chicken" Made With Oyster Mushrooms!

Enjoy super crispy air fried oyster mushrooms with a tender, meaty middle in just 30 minutes as a perfect vegan fried chicken substitute for game days (including Superbowl), special occasions, and more. Oven and deep-fryer methods included.

Air Fried Oyster Mushrooms (Vegan Chicken Nuggets)

oz oyster mushrooms

dairy-free milk

Tbsp apple cider vinegar

chickpea flour

oats

Tbsp nutritional yeast ((see notes))

tsp smoked paprika

tsp cumin

Black pepper (to taste)

Cooking spray

You can watch the video in the post for visual instructions.First, gently clean each oyster mushroom with a damp paper towel or cloth.

Then, combine the dairy-free milk, vinegar, and chickpea flour in a bowl. Set aside for some minutes. Meanwhile, mix all the breading ingredients in a large bowl.

Working one at a time, coat an oyster mushroom in the wet mixture, then the breading, and repeat once more, so it&#39;s thoroughly coated. Repeat with the remaining mushrooms.

Spray your air fryer basket* with cooking spray and add a single layer of the mushrooms with space in between (cook in batches if necessary). Spray them generously with cooking spray. This will help them become crispy.*Check the FAQs in the post for the oven and skillet method.

Air fry the mushrooms for 14-16 minutes at 360 °F/180 °C, flipping them every 5 minutes and spraying them lightly with cooking spray each time.

Serve with this Yum Yum Sauce and enjoy!

https://content.jwplatform.com/videos/zwttLITl.mp4

Enjoy super crispy air fried oyster mushrooms with a tender, meaty middle in about 30 minutes as a perfect vegan substitute for chicken nuggets. This appetizer is great for game days (including Superbowl), special occasions, and more. Oven and deep-fryer methods included.

Oyster mushrooms make the tastiest and easiest vegan fried chicken ever! It is perfectly golden brown and crispy on the outside, but meaty on the inside. The vegan chicken itself is only ONE ingredient!

Vegan Fried Chicken (Oyster Mushrooms)

mushrooms

Garlic powder

Onion powder

½ tsp Sweet smoked paprika powder

Cayenne pepper

¼ tsp Ground cumin seeds

Oregano

Salt

Black pepper

Dairy-free milk

Yellow corn flour

tsp Fried chicken seasoning (from above)

Corn flakes ()

Tbsp Corn starch

Tear them off one by one from the cluster. Use a wet paper towel or kitchen cloth to clean them if you find anything. Don't peel them, just cut off the end of the stem if it doesn’t look good.

Preparing the mushrooms

Mix all spices for the fried chicken seasoning (garlic powder, onion powder, sweet smoked paprika powder, cayenne pepper, ground cumin seeds, oregano, salt, and black pepper) in a small bowl.

Use a small chopping bowl of our immersion blender to crush corn flakes to a fine, breadcrumb-like texture.

Add 1 tsp of the fried chicken seasoning, the crushed corn flakes, and the corn starch in a large bowl. This will be the dry batter.

Add dairy-free milk, yellow corn flour, and 2 tsp of the fried chicken seasoning to a large bowl. Mix it well. This will be the wet batter. It should have a pancake batter texture, slow-flowing but not too dense. In time, the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.

Dip the oyster mushroom first in the wet batter. Coat it evenly.

Transfer them gently to the dry batter. Sprinkle the top and pat it gently. Make sure the mix sticks to the mushroom evenly.

You can place it on a plate or fry it right away. The coating will hold at room temperature for an hour without a problem if you must wait before frying.

Making the breading

Pour sunflower oil into a pot and heat it on medium/high heat.

Gently drop the breaded vegan chicken in the oil. The oil is hot so pay attention to settle it gently without a splash. Don’t overcrowd the pan as the oil will cool down, and they will need a longer time and thus will soak up more oil.

Large pot with yellow liquid and brown nuggets are swimming in it.

Fry them for 2-3 minutes until the coating gets crispy.

Transfer them to a paper towel to absorb any excess oil when ready.

Frying oyster mushrooms

https://content.jwplatform.com/videos/7njVSYzJ.mp4

This is the tastiest and easiest Vegan Fried Chicken ever! It is crispy on the outside, but meaty on the inside. The chicken itself is only ONE ingredient! No vital wheat gluten or seitan or any other soy product is needed. This delicious vegan chicken is 100% plant-based and allergy-friendly.

Vegan Fried Chicken

Try Fried Oyster Mushrooms for an unbelievably meaty plant-based alternative to chicken! Tender, pull-apart mushrooms are breaded in a spice-infused mixture and fried until golden.

oat milk

tbsp apple cider vinegar

hot sauce

cornstarch

all purpose flour

brown sugar

cayenne pepper

tsp black pepper

paprika

tsp sea salt

Neutral oil (enough

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.

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

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

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

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.

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.

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

Let cool for about 5 minutes then serve

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