Appetizers
Fried Oyster Mushrooms
Prep
10 minutes
Cook
20 minutes
Yield
2 -3
When I have a craving I head straight to the kitchen to whip something together – and these fried oyster mushrooms definitely hit the spot.
We all know that I head straight to the kitchen to whip something together when I have a craving – and these fried oyster mushrooms definitely hit the spot.
Battered, seasoned, and fried for the perfect crunch, I pair these fried oyster mushrooms with a lemon garlic dipping sauce that is guaranteed to bring this dish to life.
Enjoy this recipe as an appetizer or snack that will have everyone talking.
Why You’ll Love These Fried Oyster Mushrooms
- Crispy – Coated for the perfect amount of crunch, these fried oyster mushrooms bring flavour with every bite.
- Easy – Ready in under 30 minutes, you will have most of the ingredients already in your pantry for this oyster mushrooms recipe.
- Delicious – A hit for any occasion, these fried oyster mushrooms are a standout appetizer everyone will be talking about.
Ingredient Notes
Oyster Mushrooms: These mushrooms are beloved the world over for their delicate texture and mild, savoury flavour. Cooking brings out this delicate flavour, turning them from spongy to a velvety texture.
Buttermilk: Like you would see in a fried chicken recipe, using buttermilk tenderizes the oyster mushrooms for frying. Coating the oyster mushrooms in buttermilk will also help them get nice and flaky when you dip them in the dry mix.
How To Make These Fried Oyster Mushrooms
- Clean the mushrooms with a damp paper towel and trim where needed to get large single stems, keep about 1/2 inch of stem.
- Put the mushrooms in a bowl with the buttermilk, making sure they are mostly submerged and let sit for 10 minutes.
- While the mushrooms are in the buttermilk, mix the dry ingredients together in a low bowl and set aside.
- Whisk together the dip ingredients and set aside in the fridge.
- Add the avocado oil to a medium pot or high-sided pan, about 1 ½ – 2 inches oil and heat over medium-high heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles.
- While the oil is heating, place a wire rack on a baking sheet aside for the cooked mushrooms.
- Take mushrooms from the buttermilk and dip them into the dry ingredients, coating both sides and shaking off excess flour. Next, dip back into the buttermilk and then once more into the dry ingredients. Carefully drop a few mushrooms at a time and the olives into the hot oil. Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour on both sides of the mushroom. Cook just a few at a time so as to not crowd the pot. If you find the mushrooms are getting too dark in colour, turn the heat down a bit.
- Fry in batches until all mushrooms are completed and let mushrooms rest on the wire rack while the other mushrooms are frying.
- Serve immediately with the lemon garlic dipping sauce!
Fried Oyster Mushroom Expert Tips & FAQ
What is the best way to eat oyster mushrooms? Fried. While you can cook oyster mushrooms in many different ways, this fried oyster mushroom is my favourite way to eat them.
Do you need to soak oyster mushrooms before cooking? Oyster mushrooms (like all mushrooms) are like sponges and will soak up any water they come into contact with. Most oyster mushrooms usually don’t need too much cleaning—simply wipe them with a damp paper towel.
These mushrooms are best eaten as soon as they’re ready.
If you love this recipe, try our delicious Fried Feta Stuffed Olives too!
Other Recipes You’ll Love
Vegetarian Stuffed Mushrooms
Fried Stuffed Jalapeno Poppers
Easy Marinated Olives
Vegan Crispy Mushroom Filo Pastry Bites
Creamy Truffle Mushroom Gnocchi
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Photos by Tanya Pilgrim.
Fried Oyster Mushrooms
Ingredients
- 3 cups oyster mushrooms (about 125-150g container)
- 1 1/2 cups all purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- 2-3 cups buttermilk
- avocado or vegetable oil for frying
For the lemon garlic dipping sauce
- 1/2 cup mayonnaise
- 1 1/2 tbsp lemon juice
- 2 garlic cloves, pressed or minced
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Clean the mushrooms with a damp paper towel and trim where needed to get large single stems, keep about 1/2 inch of stem.
- Put the mushrooms in a bowl with the buttermilk, making sure they are mostly submerged and let sit for 10 minutes.
- While the mushrooms are in the buttermilk, mix the dry ingredients together in a low bowl and set aside.
- Whisk together the dip ingredients and set aside in the fridge.
- Add the avocado oil to a medium pot or high-sided pan, about 1 ½ – 2 inches oil and heat over medium-high heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles.
- While the oil is heating, place a wire rack on a baking sheet aside for the cooked mushrooms.
- Take mushrooms from the buttermilk and dip into the dry ingredients, coating both sides and shaking off excess flour. Next dip back into the buttermilk and then once more into the dry ingredients. Carefully drop a few mushrooms at a time the olives into the hot oil. Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour on both sides of the mushroom. Cook just a few at a time so as to not crowd the pot. If you find the mushrooms are getting too dark in colour, turn the heat down a bit.
- Fry in batches until all mushrooms are completed and let mushrooms rest on the wire rack while the other mushrooms are frying.
- Serve immediately with the lemon garlic dipping sauce!
Video
Notes
- These mushrooms are best eaten as soon as they’re ready.
- If you love this recipe, try our delicious Fried Feta Stuffed Olives too!
