Fried Oyster Mushrooms

Prep Time: 15 mins Cook Time: 30 mins Servings: Servings: calories: 204 Source: fromthecomfortofmybowl.com

Ingredients

1 lb oyster mushrooms
1 cup gluten-free all-purpose flour, 1-to-1 or cup-for-cup blend
2 tsp all-purpose seasoning
½ tsp cayenne or ground chipotle, optional
black pepper, to taste
¾ cup plant based milk
oil for frying

Directions

On a plate, combine the flour, all-purpose seasoning, cayenne and black pepper. In a separate bowl, add the plant based milk.
Working in batches, dip ¼ of the mushrooms in the plant milk with one hand. Shake off the excess and add them to the gluten-free flour. Use the other hand to coat them in the flour.
Dip the pieces once more in the milk and flour then set aside on a plate or tray lined with parchment paper. Repeat the steps with the remaining mushroom pieces.
Heat the oil in a deep pan on medium-heat. The pan should be half full. The oil temperature should be about 360-375°F (182-190°C).
Drop in a small piece of mushroom to test if you don’t have a thermometer. If it bubbles too vigorously and gets dark brown in less than 60 seconds, the oil is too hot. Cool things down a little. If you see no bubbles, let it heat up some more.
Cook the mushroom pieces in small batches until they are golden brown. It should only take about 4-5 minutes. Move them around slightly to prevent clumping.
Remove and place on a plate lined with paper towels to absorb any extra oil.
Serve as is or with your favourite dipping sauce.

Notes

Oyster mushrooms keep a lot of moisture, so don’t wash them. Instead, use a damp cloth to remove any dirt stain, and be thorough.

Be very careful when frying. Mushrooms lose a lot of moisture while cooking which could cause the oil to sputter.

Take a step back if needed after adding the mushrooms to the oil and allow them to cook until the oil stops sputtering.

Make a batter instead by combining the flour, plant-based milk and seasonings. Add more milk if needed to make it smooth but thick.

It should coat and stick to the mushrooms without dripping off too easily.

Dip the mushrooms in the batter and shake off any excess before carefully dropping them in the oil to fry.

Use panko bread crumbs (regular or gluten-free) to give your oyster mushrooms some extra volume and crunch.

They can also be made in an air fryer. I recommend using a batter coating for this version.

Nutrition