What looks like chicken, tastes like chicken, but is 100% vegan and totally delicious? Why, these fried oyster mushrooms, of course! Serve them up with your favorite sauce and enjoy! They will become your new favorite oyster mushroom fried chicken—guaranteed.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Appetizer
Cuisine: American
Servings: 4-6
Calories: 535kcal
Author: Kinsley Lilleth | The Cajun Vegan Cookbook
Optional: You may also add 1 green onionvery finely sliced, if you are going to use the sauce within a few days. Otherwise, omit because the green onions will go bad in a week or so. Note: That’s 1 stalk, not 1 bunch!
Instructions
Fried Oyster Mushrooms:
In a small mixing bowl, combine non-dairy milk and apple cider vinegar.
Separate oyster mushrooms into chunks of whatever size you like. It’s okay toleave several ‘shrooms together on one branch—it’s fun. Dump them into thebowl with the non-dairy milk-vinegar mixture, toss to coat, and let sit while youheat your frying oil.
If using a mini electric fryer, fill the fryer with oil and set the temperature to 375°F.To fry on the stovetop, you’ll want to have at least 1 inch of oil in your frying pot.
In another small bowl, whisk together flour, cornmeal, cornstarch, salt, blackpepper, garlic powder, onion powder, paprika, chili powder, cumin, and cayennepepper. Set aside.
Once oil is at the right temperature, use tongs to remove a tester mushroom from the liquid and roll it in the flour mixture, smushing the batter into the gills and crevices.
Use your tongs to gently drop tester mushroom into the hot oil. Fry for 2 minutes, or until batter is golden brown. Remember that controlling frying temperatures on the stovetop can be tricky, so watch your ‘shroomies and adjust the frying time as necessary.
When tester mushroom is finished cooking, use tongs to remove it and transfer to a towel–lined plate to cool for 1 minute. Sprinkle with vegan parmesan cheese and top with fresh parsley. Taste test it. All good? Continue with the rest of your shrooms. If it’s under- or overdone, adjust the oil temperature as needed. Fry the rest in batches.
When the entire batch is finished, serve immediately with Rémoulade Sauce.
Vegan Rémoulade Sauce:
Mix all ingredients together until well blended. Store in an airtight container in the fridge. It will last for at least a couple of months.