Description
This delicious Fried Oyster Mushrooms recipe features crispy, golden-coated oyster mushrooms marinated in a spicy oat milk and hot sauce mixture, then double-dredged in a seasoned flour batter and deep-fried to perfection. Perfect as an appetizer or snack, this vegan-friendly dish offers a spicy kick balanced by a crunchy texture.
Ingredients
Marinade
- 1 cup plain oat milk
- 2 tbsp apple cider vinegar
- 1/2 cup hot sauce
- 16 oz oyster mushrooms, cleaned and sliced
Flour Mixture
- 3 cups all purpose flour
- 1 tbsp organic brown sugar
- 2 tsp cayenne pepper
- 1 1/2 tsp black pepper
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp sea salt
Dredge Batter
- 1 cup plain oat milk
- 3/4 cup all purpose flour
For Frying
- Neutral oil (enough to fill pot with 2 inches for deep frying)
Instructions
- Prepare the marinade: In a large bowl, whisk together 1 cup oat milk, apple cider vinegar, and hot sauce until combined. Add the sliced oyster mushrooms and allow them to sit and marinate for 15-20 minutes to absorb flavors and soften.
- Make the seasoned flour mixture: While the mushrooms marinate, combine 3 cups all-purpose flour, brown sugar, cayenne pepper, black pepper, paprika, garlic powder, onion powder, and sea salt in a separate large bowl. Mix well to ensure even seasoning.
- Heat the oil: Place a medium-sized pot on medium heat and add neutral oil, enough to have about 2 inches depth for deep frying. Begin heating the oil to the appropriate frying temperature, approximately 350°F (175°C).
- Prepare mushrooms for dredging: Once marinating time is complete, transfer the mushrooms to a separate bowl, reserving the leftover marinade liquid in the original bowl.
- Make the dredge batter: To the reserved marinade liquid, add 1 cup oat milk and 3/4 cup all-purpose flour. Whisk together until the batter is smooth with no lumps.
- Dredging process: Using tongs or hands, dip each mushroom piece first into the seasoned flour mixture, then into the wet batter, and finally back into the seasoned flour mixture to double-coat. Set the coated mushrooms aside and let them rest for 10 minutes to ensure the batter adheres well.
- Fry the mushrooms: Carefully add the coated mushrooms in batches into the hot oil, avoiding overcrowding to allow even frying. Fry each piece, rotating as needed, until all sides are golden brown and crispy—about 3-4 minutes per batch. Use a slotted spoon to remove them once done.
- Drain excess oil: Transfer fried mushrooms onto a wire rack or a plate lined with paper towels to absorb excess oil and maintain crispiness.
- Serve: Allow mushrooms to cool slightly for about 5 minutes, then serve immediately to enjoy the best texture and flavor.
Notes
- Ensure oil temperature is maintained around 350°F for optimal frying results.
- Do not overcrowd the pot to prevent temperature drop and soggy mushrooms.
- Use a wire rack for draining to keep the mushrooms crispy rather than placing directly on paper towels.
- This recipe is vegan and dairy-free due to the use of oat milk and no eggs.
- Adjust cayenne pepper amount to control the spiciness to your preference.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
