John Miller
Oyster mushrooms are a versatile ingredient that can be fried to create a delicious vegan snack or meal. Fried oyster mushrooms are a popular street food in Taiwan and are also used as a plant-based alternative to chicken, with a similar breading and frying process. The key to achieving the perfect crispy texture is to use a high-heat oil with a high smoke point, such as rice bran, peanut, vegetable, or canola oil, and to fry the mushrooms in small batches to prevent overcrowding and ensure even cooking. The mushrooms should be fried until golden brown and crispy, with a tender, meaty texture on the inside. This recipe is a must-try for those seeking a comforting, indulgent, and flavourful dish.
| Characteristics | Values |
|---|---|
| Mushrooms | Oyster mushrooms with caps 2-4 inches wide |
| Mushrooms preparation | Remove tough ends and cut into strips 2-3 cm wide |
| Mushrooms washing | Clean with a damp paper towel or brush; do not wash if from a quality seller |
| Marinade | Plant-based milk, apple cider vinegar, hot sauce, salt |
| Battering | Flour, cornstarch, cornmeal, spices, egg (optional) |
| Cooking method | Deep frying, pan frying, air frying, or baking |
| Oil | Neutral vegetable oil with a high smoke point, e.g. rice bran, peanut, canola, soybean, or corn oil |
| Frying temperature | 325-375°F (165-190°C) |
| Serving suggestions | Salads, mashed potatoes, aioli, dinner rolls, grits, sauces, soups |
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What You'll Learn
Choosing the right oyster mushrooms
Oyster mushrooms, species Pleurotus Ostreatus, are gilled mushrooms that grow in clusters on trees, decaying wood, and logs. The most common variety in the United States is the American oyster mushroom, which is golden, tan, or light brown in colour and has mushroom caps that resemble oysters. Occasionally, you can also find pink or blue varieties, especially at farmer's markets.
When choosing oyster mushrooms, you can opt for larger or smaller ones depending on your preference. Larger mushrooms will be chewier but provide more flavour, whereas smaller ones will be crispier when fried and stay more tender. You can also choose from a variety of colours, including yellow, pink, blue, and pearl. Yellow oyster mushrooms can be grown at home using a mushroom kit, which allows you to harvest baby mushrooms within a week.
Oyster mushrooms can be found in major supermarkets, local farmer's markets, mushroom CSAs, and Asian grocery stores. They are typically cultivated and grown under controlled conditions, so they are usually clean and require little to no cleaning. However, if you do need to clean them, it is recommended to gently brush them with a damp paper towel or clean tea towel. Avoid rinsing or submerging them in water, as the extra moisture will negatively affect their texture when cooked, making them mushy.
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Preparing the mushrooms
Firstly, select the right oyster mushrooms. Look for mushrooms with caps that are 2-4 inches wide. If you come across an oversized mushroom, simply shred it by hand into smaller pieces. It is also important to ensure that your mushrooms are clean. If they are from a quality seller, you may not need to wash them. However, if necessary, quickly rinse them under running water and gently squeeze out the excess water. Oyster mushrooms are delicate, so avoid soaking or washing them for too long. Alternatively, you can use a damp paper towel or a mushroom brush to remove any debris.
Once your mushrooms are clean, remove any tough ends and stems. Then, cut the mushrooms into strips or shred them into your desired size. It is recommended to cut strips that are around 2-3 cm wide. This size ensures even cooking and a better coating adherence.
After preparing the mushrooms, it's time to season them. Sprinkle salt on both sides of the mushroom strips and let them sit for about 30 minutes. Salting helps draw out moisture, preventing the mushrooms from becoming soggy during frying. While the mushrooms are sitting, you can prepare the batter and coating.
For the batter, you can use a simple mixture of plant-based milk, apple cider vinegar, and hot sauce. Combine these ingredients in a shallow bowl and stir well. Let the mixture sit for at least 5 minutes to thicken. You can use soy milk, oat milk, or any plain-flavored plant-based milk. Apple cider vinegar can be substituted with white vinegar or lemon juice.
In a separate bowl, prepare the dry coating mixture. Combine flour, cornstarch, cornmeal, and your desired spices. You can use all-purpose flour or gluten-free flour if needed. For spices, feel free to experiment with options like oregano, garlic powder, onion powder, paprika, black pepper, white pepper, and cayenne pepper. You can also add brown sugar to the coating for a touch of sweetness.
Now, you have your mushrooms prepared and your batter and coating ready. It's time to bring it all together. Dip each mushroom strip into the batter, ensuring it is well coated. Then, dredge the battered mushroom in the dry coating mixture. Make sure each mushroom is thoroughly coated before carefully placing them into the hot oil for frying.
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Making the batter
To make the batter for fried oyster mushrooms, you'll need a combination of wet and dry ingredients. The wet ingredients include plant-based milk, apple cider vinegar, and hot sauce. For the plant-based milk, you can use soy milk, oat milk, or any other plain-flavored variety. Apple cider vinegar can be substituted with white vinegar, lemon juice, or another acidic ingredient. For the dry ingredients, you'll need flour, cornstarch, cornmeal, and spices. You can use all-purpose white flour or a gluten-free alternative, and cornstarch can be replaced with potato starch.
In a large bowl, combine the wet ingredients, whisking them together until well incorporated. You can also add spices to this mixture for extra flavour. In a separate bowl, mix the dry ingredients, ensuring there are no lumps. The exact measurements of each ingredient will depend on the desired consistency of your batter and the number of mushrooms you plan to coat. As a guide, you can start with a ratio of 1 part plant-based milk to 1 teaspoon each of apple cider vinegar and hot sauce, and for the dry ingredients, you can use a ratio of 1:1:1 for flour, cornstarch, and cornmeal.
Once your wet and dry mixtures are ready, it's time to combine them. Slowly add the dry ingredients to the wet mixture, whisking continuously until you achieve a smooth and creamy batter. The consistency should be thick enough to coat the mushrooms evenly. If it becomes too thick, you can add a small amount of plant-based milk to thin it out. On the other hand, if it's too thin, simply add a little more flour.
The spices and seasonings you choose to add to your batter will depend on your personal preference. Some popular options include garlic powder, onion powder, paprika, cayenne pepper, black pepper, oregano, and sea salt. You can also experiment with different types of pepper, chilli flakes, or other herbs and spices to create a unique flavour profile. Adjust the amounts of each spice to suit your taste buds.
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Frying the mushrooms
While the mushrooms are sitting, prepare your batter. In a shallow bowl, combine plant-based milk, apple cider vinegar, and hot sauce. You can use any plain-flavoured plant-based milk, but soy, ripple, or oat milk will make the mixture thicker. Let this mixture sit for at least 5 minutes to thicken. In a separate bowl, mix together your dry ingredients: flour, cornstarch, cornmeal, and spices. You can experiment with different spices to find your preferred flavour profile, but a Cajun-inspired combination of cayenne pepper, black pepper, paprika, garlic powder, onion powder, and sea salt works well. You can also add brown sugar to the batter for a touch of sweetness. Whisk all the ingredients together until you have a thick and creamy consistency.
Once your mushrooms have sat for 30 minutes, they are ready to be coated in the batter. Dip each mushroom or cluster in the wet batter, making sure they are well coated, and then dredge them in the dry mixture. Heat around 2 inches of oil in a deep pan or wok to between 325-375°F for the best results. You can use a neutral vegetable oil with a high smoke point, such as rice bran, peanut, canola, or soybean oil. Infuse the oil with fresh thyme and rosemary for extra flavour. Use tongs or a slotted spoon to carefully lower the battered mushrooms into the hot oil, being careful to avoid any oil splatter. Fry the mushrooms for a couple of minutes on each side until they are golden brown and hard to the touch. Work in small batches to prevent overcrowding and ensure even cooking.
Once the mushrooms are golden and crispy, transfer them to a wire rack or a paper towel-lined plate to absorb any excess oil. Let them cool for a few minutes before serving. You can serve fried oyster mushrooms as a snack or side dish, or alongside a light salad, mashed potatoes, aioli, dinner rolls, or grits.
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Serving suggestions
Oyster mushrooms are a versatile ingredient that can be served in a variety of ways. Here are some serving suggestions:
Side Dish
Fried oyster mushrooms make a great side dish, adding extra nutrition, umami flavour, and texture to your meal. Serve them alongside your favourite proteins and vegetables, or with a cucumber salad or blanched vegetables to balance out the richness.
Main Course
For a satisfying plant-based main course, serve fried oyster mushrooms on top of your favourite pasta, curries, or whole grain bowls. You can also add them to paninis, wraps, pita pockets, or use them as a pizza topping.
Appetizer or Snack
Fried oyster mushrooms can be served as a snack or appetizer. Eat them straight from the pan, or dress them up with a squeeze of lemon, a drizzle of balsamic vinegar, and some grated Parmesan cheese. You can also serve them with lemon wedges and flaky salt.
Breakfast
Fried oyster mushrooms are a delicious addition to scrambled eggs for a fancy breakfast. You can also serve them on toast, especially if it's garlic bread with melted cheese.
Other Ideas
Fried oyster mushrooms are a great topping for burgers, salads, and sandwiches. Try tossing them into a risotto or polenta for a special meatless dinner, or adding them to a pasta sauce. They can also be used in place of meat in vegan dishes.
No matter how you serve them, fried oyster mushrooms are a delicious and versatile ingredient that can enhance a variety of dishes.
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Frequently asked questions
You will need oyster mushrooms, salt, plant-based milk, apple cider vinegar, hot sauce, flour, corn starch, cornmeal, and spices. You will also need oil for frying.
You can coat the mushrooms with a layer of batter, made from milk, vinegar, hot sauce, and spices. Alternatively, you can use a dry coating of flour, corn starch, cornmeal, and spices. First, marinate the mushrooms in the milk mixture, then dredge them in the dry coating.
A neutral vegetable oil with a high smoke point is ideal, such as rice bran, peanut, vegetable, or canola oil. Avoid extra virgin olive oil as it has a low burning point.
You can deep-fry, pan-fry, or air-fry the mushrooms. Heat around 2 inches of oil in a pan or wok to between 325-375°F. Fry the mushrooms in small batches until golden brown, then transfer to a paper towel-lined plate to absorb excess oil.
Fried oyster mushrooms make a great vegan alternative to fried chicken, so you can serve them with typical chicken sides such as mashed potatoes, aioli, dinner rolls, or a salad. They are also served as a snack or side dish in Taiwanese and Sichuan cuisine, often with a light soup or chili sauce.
