Fried Oyster Mushrooms are a delightful appetizer or snack with a crispy texture and savory flavors. The crispy coating made with all-purpose flour, cornstarch, and a blend of spices adds a tasty crunch.
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Fried Oyster Mushrooms are so tasty. They have a perfectly seasoned, crispy outer crust that encases a tender and meaty interior. You can serve them as an appetizer to elevate your party or game day event or incorporate them into a main course, these addictive mushrooms are wonderful.
Whether you’re a mushroom lover looking for a new way to enjoy this versatile ingredient or someone seeking a delicious vegetarian alternative to fried chicken, these addictive fried oyster mushrooms are a must-try.
Oyster mushrooms are widely available and can be found in any Asian market or well-stocked grocery stores. Oyster mushrooms are also high in zinc, folic acid, and niacin which is good for a healthy diet.
- Oyster Mushrooms – Oyster mushrooms are the star ingredient
- Oil for Frying – Any neutral oil with a high smoke point, such as vegetable oil or canola oil, can be used for frying the mushrooms. Alternatively, you can use an air fryer for a healthier option with less oil.
For the dry dredge:
- All-Purpose Flour – If you prefer a gluten-free option, you can use a gluten-free all-purpose flour blend or rice flour instead
- Cornstarch – This helps make the breading crunchy.
- Seasonings – Paprika (use sweet Spanish paprika or smoked if you like a smoky flavor), garlic powder, onion powder, salt and ground black pepper
How to Make Fried Oyster Mushrooms
Wipe the mushrooms carefully with a paper towel to remove any dirt. Place them in a large bowl. Pour the buttermilk over the top and marinate for 15 minutes.
In another bowl, mix together the dry dredge ingredients and stir to combine.
When the mushrooms are done marinating, transfer them to a plate.
Dip each mushroom in the dry mixture, then the wet and dry mixture again. Place the mushrooms on a wire rack and rest for 10 minutes.
While the mushrooms are resting, add the oil to a heavy skillet and heat to 375°F.
When the oil is ready, use tongs to transfer the mushrooms into the oil, leaving space in between each. Brown on each side, about 3 minutes per side, then transfer to a wire rack to drain. Let cool for 5 minutes before serving.
Additional Helpful Tips
- Select mushrooms that are firm, with no signs of sliminess or discoloration.
- Use a damp paper towel or soft brush to gently wipe away any dirt or debris from the mushrooms. Avoid washing them under running water, as they can absorb excess moisture.
- Allow the mushrooms to marinate in the buttermilk for at least 15 minutes to tenderize them and infuse them with flavor.
- When removing the fried mushrooms from the oil, use a slotted spoon or tongs to drain any excess oil and transfer them to a paper towel-lined plate or a wire rack.
If you plan to consume the fried mushrooms within a few hours, you can leave them at room temperature. Place them on a plate or in a container with a loose-fitting lid to prevent moisture buildup, which can lead to fogginess.
Fridge: Place the mushrooms in an airtight container or resealable plastic bag. Remove as much air as possible and store them in the refrigerator for up to 3-4 days.
Freezer: They can be kept frozen for up to 2 months.
How to Reheat
Oven: Preheat your oven to around 350°F (175°C). Place the fried mushrooms on a baking sheet in a single layer and reheat for 5-10 minutes or until they become hot and crispy.
Skillet: Reheating fried mushrooms in a skillet is a quick and effective method. Heat a small amount of oil or butter in a skillet over medium heat. Add the fried mushrooms and cook for a few minutes, stirring occasionally, until they are heated throughout and regain their crispy texture.
Air fryer: If you have an air fryer, it can be a great option for reheating fried mushrooms. Preheat the air fryer to 350°F (175°C), then place the mushrooms in the basket and heat them for a few minutes until they are hot and crispy.
Frequently Asked Questions
Can I use a different type of mushroom for this recipe?
Yes, if oyster mushrooms are unavailable, you can substitute them with other mushroom varieties like shiitake or Portobello mushrooms. Keep in mind that the texture and flavor may differ slightly.
What dipping sauces go well with fried oyster mushrooms?
Fried oyster mushrooms pair well with a variety of dipping sauces such as aioli, sweet chili sauce, ranch dressing, or teriyaki sauce. Feel free to explore different flavors and find your favorite combination.
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Fried Oyster Mushrooms
- 4 ounces (113 g) oyster mushrooms
- 1/2 cup (118.29 ml) buttermilk
- 3/4 cup (94 g) all-purpose flour
- 1/2 tablespoon (4 g) cornstarch
- 1/2 teaspoon (1 g) paprika
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- Oil for frying
- Wipe the mushrooms carefully with a paper towel to remove any dirt. Place them in a large bowl. Pour the buttermilk over the top and marinate for 15 minutes.
- In another bowl, mix together the dry dredge ingredients and stir to combine.
- When the mushrooms are done marinating, transfer them to a plate.
- Dip each mushroom in the dry mixture, then the wet and dry mixture again. Place the mushrooms on a wire rack and rest for 10 minutes.
- While the mushrooms are resting, add the oil to a heavy skillet and heat to 375°F.
- When the oil is ready, use tongs to transfer the mushrooms into the oil, leaving space in between each. Brown on each side, about 3 minutes per side, then transfer to a wire rack to drain. Let cool for 5 minutes before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.