Fried Oyster Mushrooms (Vegan “Fried Chicken”)

On the hunt for a vegan delicacy that will satisfy the loudest of tummy grumbles? Look no further than this fried oyster mushrooms recipe! These breaded mushrooms are chewy, delicious, and completely cruelty-free, you’re going to want to eat this on repeat.

What sounds like seafood, looks like seafood, and tastes like seafood, but is definitively plant-based? If you guessed oyster mushrooms, you’d be right on the money! Prized for their delicate, chewy texture and subtle savory flavor, oyster mushrooms manage to blur the line between fungus and fauna, all while managing to appeal to picky eater that would otherwise detest either. Once breaded, seasoned, and fried to a golden brown and crispy finish, they’re simply irresistible. No one can turn down a heaping plateful of these vegan fried mushrooms, especially with a generous dish of rémoulade for dipping on the side.

Star Ingredients and Substitutions

Curious about what makes our fried oyster mushroom recipe so delicious? Let’s break down the key ingredients that bring out the best flavors. With just a few simple additions, you’ll be on your way to enjoying crispy, savory goodness that’s entirely plant-based.

• Unsweetened Non-Dairy Milk: Rice milk is recommended here for its lighter texture and mild flavor, but any dairy-free milk option you prefer will work just as well.
• Apple Cider Vinegar: A tiny splash of vinegar adds the tartness that approximates conventional buttermilk, adding complexity to the batter. You can also use white, red wine, or rice vinegar in place of the apple cider vinegar.
• Oyster Mushrooms: The star of the show, these fungi vary in size in shape, with relatively flat, delicate caps that approximate the appearance of their namesake. You can find them in most high-end grocery stores and some farmers markets. If oyster mushrooms can’t be found, try using king oyster mushrooms (similar texture), shiitake mushrooms (firmer texture), or portobello mushrooms (larger size, adjust cooking time).
• All-Purpose Flour: Simple wheat flour is the foundation of the batter which turns out light, crunchy, and golden brown. Swaps include whole wheat, a one-to-one gluten-free flour blend (if you are sensitive to gluten), or chickpea flour for a nuttier flavor.
• Cornmeal: Add extra flavor and texture with just a tiny bit of coarsely ground yellow cornmeal. This is a great trick to use when making pizza dough, too. Feel free to substitute panko breadcrumbs for extra crunch, crushed crackers, or polenta/grits for a coarser texture.

See the recipe card for full information on ingredients and quantities.

How to Make Fried Oyster Mushrooms

Ready to whip up a delicious vegan treat? Here’s how to make vegan fried mushrooms—a crispy and savory delight that’s perfect for any occasion. With simple ingredients and easy steps, you’ll soon be enjoying golden-brown bites that everyone will love!

Step 1: Prepare the Vegan Buttermilk – In a medium mixing bowl, combine non-dairy milk and apple cider vinegar to create a vegan “buttermilk.” Set this mixture aside to develop.

Step 2: Prepare the Mushrooms and Heat the Oil – Tear the oyster mushrooms into chunks of your preferred size, keeping some in clusters if desired for a drumstick look. Toss the mushroom pieces into the vegan buttermilk mixture and coat well. Let them sit while you heat the oil. If using a mini electric fryer, fill it with oil and set the temperature to 375°F. For stovetop frying, add at least 1 inch of oil to your frying pan and heat it to the same temperature.

Step 3: Mix the Coating and Test the First Mushroom – In another small bowl, whisk together flour, cornmeal, cornstarch, garlic powder, onion powder, paprika, chili powder, cumin, salt, and black pepper. Set this flour mixture aside for dredging. Once the oil reaches the right temperature, use tongs to take a mushroom piece from the buttermilk mixture and dredge it thoroughly in the flour mixture. Make sure the batter gets into all the gills and crevices.

Lastly, Step 4: Fry and Finish – Carefully place the coated mushroom piece into the hot oil using tongs. Fry for about 2 minutes, or until the batter turns golden brown. Once done, transfer the test mushroom to a towel-lined plate, sprinkle with vegan parmesan cheese, and top with fresh parsley. Taste to check for doneness. Adjust the oil temperature if needed and continue frying the remaining mushrooms in batches. Serve immediately with rémoulade sauce.

What Is Remoulade Sauce?

Creamy, tangy, and slightly spicy, this blushing red condiment is both a dip and a spread, perfect for smearing on sandwiches, tossing with salads, and of course, pairing with all sorts of fried foods. It has a mayo base which creates a cooling sensation, perfect for taking the burn out of fiery spice blends and cutting through the richness of crispy fried batter. In France, it leans more heavily on fresh herbs and briny capers, but in Louisianan, Creole and Cajun spices give it a distinctly reddish hue and gentle bite.

It’s a snap to whip up your own remoulade sauce using prepared vegan mayo, but for a flavorful change of pace, you could also dip your breaded mushrooms into barbecue sauce, ketchup, or tartar sauce. Check out our condiments page for even more dipping sauce ideas!