Emily Johnson
Oyster mushrooms are a versatile ingredient that can be used to create a meaty plant-based alternative to chicken. They can be fried, sautéed, or even air-fried to create a delicious and crispy texture. When frying oyster mushrooms, it is important to use an oil with a high smoke point, such as vegetable, peanut, or canola oil, and to ensure that the mushrooms are dry before frying to avoid splattering. The mushrooms should be cooked in small batches to prevent overcrowding and to ensure even cooking. Oyster mushrooms can be found at most large grocery stores, Asian markets, and farmer's markets, making them a convenient and tasty option for plant-based dishes.
| Characteristics | Values |
|---|---|
| Mushroom size | 2-4 inches wide |
| Mushroom type | Regular oyster mushrooms |
| Marinade | Dairy-free buttermilk mixture with oat milk, apple cider vinegar, and hot sauce |
| Coating | Egg, flour, starch (sweet potato, potato, or corn), spices (salt, pepper, paprika, and cayenne) |
| Oil type | Neutral-tasting, high smoke point oil (vegetable, canola, peanut, rice bran, soybean) |
| Oil temperature | 325-375°F |
| Frying method | Deep-frying, pan-frying, air-frying |
| Serving suggestions | Light salad, garlic mashed potatoes, creamy aioli, dinner rolls, grits, chili sauce, coleslaw, greens, sweet potato fries |
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What You'll Learn
Choosing the right oil
Frying oyster mushrooms requires heating oil to a high temperature, so it is important to choose an oil with a high smoke point. A smoke point is the temperature at which an oil starts to burn and smoke. Oils with a high smoke point are better for frying because they can be heated to higher temperatures without smoking and spoiling the flavour of the dish.
A neutral-tasting oil with a high smoke point is best for frying oyster mushrooms. Good options include vegetable oil, canola oil, rice bran oil, peanut oil, and soybean oil. These oils have a high smoke point and will not affect the flavour of the mushrooms.
It is also important to consider the quantity of oil used for frying. Frying oyster mushrooms requires a deep frying method, so the oil should be at least 2 inches deep in the pan. However, it is important to not fill the pot more than halfway with oil to avoid any safety hazards.
Additionally, the oil temperature should be between 325-375°F for frying oyster mushrooms. Oil that is overheated will scorch the batter before the mushrooms are cooked through, while underheated oil will make the mushrooms oily and limp. A deep-fry thermometer can be used to monitor the oil temperature and ensure it stays within the ideal range.
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Preparing the mushrooms
Once your mushrooms are clean, remove the tough ends of the stems and tear any larger mushrooms into bite-sized pieces, around 2-3 cm wide. If you are using an egg-based batter, you can shred oversized mushrooms by hand into smaller pieces. Smaller mushrooms will be crispier when fried and stay more tender, while larger mushrooms will be chewier and provide more flavor.
Before coating the mushrooms in batter, it is important to dry them thoroughly. Any moisture on the mushrooms will cause the hot oil to splatter and make the coatings fall off. You can sprinkle salt on both sides of the mushrooms and let them sit for about 30 minutes to draw out the moisture. This step is especially important if you are deep-frying the mushrooms, as the hot oil will cause any remaining moisture to evaporate quickly, leading to splattering.
After preparing the mushrooms, you can proceed to make the batter and heat the oil for frying.
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Making the batter
For the liquid component, you can use an egg or a plant-based milk. If you opt for plant-based milk, it is recommended to use soy milk, oat milk, or ripple milk, as these have higher protein content and will thicken when combined with vinegar. You will need to add a small amount of vinegar, such as apple cider vinegar, white vinegar, or lemon juice, to the milk to create a "buttermilk" mixture. This will not only add flavour but also help the coating adhere to the mushrooms.
The next step is to choose a coating agent, which will give the mushrooms their crispy texture. You can use flour, cornstarch, potato starch, or a combination of these ingredients. Cornstarch is an excellent option to ensure the mushrooms stay crispy and prevent sogginess. If you are gluten intolerant, opt for a gluten-free flour blend.
Now, it's time to add spices to your batter. You can keep it simple with just salt and pepper, or experiment with other spices like paprika, cayenne pepper, garlic powder, onion powder, and oregano. Feel free to adjust the ratios to suit your taste preferences. If you want a touch of sweetness, you can also add brown sugar or similar alternatives like coconut sugar or turbinado sugar.
Once you have gathered all the ingredients, it's time to mix them together. Start by whisking together the liquid component with any spices and vinegar, if using. Then, in a separate bowl, combine the dry ingredients, including the coating agent and any spices. Finally, mix the wet and dry ingredients together to form a batter. The batter should be thick enough to coat the mushrooms evenly.
Remember, the key to successful batter is ensuring the right consistency and flavour profile. Always taste the batter and adjust the seasoning as needed before coating your mushrooms and frying them to crispy perfection.
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Frying techniques
To fry oyster mushrooms, you can use a deep fryer, a pan, or a wok. If you don't have a deep fryer, you can use a pan that is deep enough to hold about 2 inches of oil. A wok is another option, as it can hold a large amount of oil and is ideal for deep-frying. Oyster mushrooms can also be cooked in an air fryer, although they will not be as crispy as when they are deep-fried.
When frying oyster mushrooms, it is important to use an oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or rice bran oil. Fill your pan or wok with about 4 cups of oil and heat it to between 325-375°F. Use a deep-fry thermometer to monitor the oil temperature.
Before frying, the mushrooms should be cleaned and cut into strips or bite-sized pieces. You can also sprinkle them with salt to draw out the moisture. The mushrooms are then coated in a batter or dredging mixture, which typically includes flour, cornstarch, and spices. You can also add an egg to the mixture to help the coating adhere and create a more appealing colour.
Once the oil is hot, carefully add the mushrooms in small batches to avoid overcrowding. Fry the mushrooms for a few minutes on each side until they are golden brown and crispy. Use tongs or a slotted spoon to carefully remove the mushrooms from the oil and place them on a paper towel-lined plate to absorb any excess oil.
For an extra crispy texture, you can double-fry the mushrooms by heating the oil to a higher temperature and frying them a second time for about 4-6 seconds.
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Serving suggestions
Oyster mushrooms can be served in a variety of ways. Here are some suggestions:
Side Dish
Oyster mushrooms make a great side dish. Their golden, pan-fried umami flavour and texture can complement a variety of meals. They can be served alongside blanched vegetables or a cucumber salad to balance out the calories of deep-fried mushrooms.
Meatless Main
Oyster mushrooms can be a satisfying plant-based main course. They can be served on top of pasta, curries, or whole grain bowls. They can also be added to paninis, wraps, pita pockets, burgers, salads, and pizzas.
Appetizer
Oyster mushrooms can be served as a fancy appetizer. They can be dressed up with a drizzle of balsamic vinegar and grated Parmesan cheese. They can also be served with lemon wedges and flaky salt for a bright finish.
Breakfast
Oyster mushrooms are a great addition to breakfast dishes. They can be added to scrambled eggs or served on toast with melted cheese.
Snack
Fried oyster mushrooms can be served as a snack on their own or with lemon wedges.
Storage and Reheating
Cooked oyster mushrooms can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Leftovers can be tossed in pasta or on top of a pizza.
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Frequently asked questions
Frying oyster mushrooms is a quick and easy process. First, clean the mushrooms with a damp paper towel and trim off the tough ends. Tear any larger mushrooms into bite-sized pieces. Then, dredge the mushrooms in flour, before frying them in a pan with oil. Fry the mushrooms for 2-3 minutes on each side until golden brown and crispy.
You will need oyster mushrooms, flour, oil, salt and pepper. You can also add spices such as paprika and cayenne pepper for extra flavour.
Fried oyster mushrooms can be served as a snack or a side dish. They can be served with salt and pepper, or with a light salad, garlic mashed potatoes, creamy aioli, dinner rolls or grits.
