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Crispy Fried Oyster Mushrooms with Herb-infused Coating Recipe

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This crispy and flavorful Fried Oyster Mushrooms recipe features lightly battered and seasoned oyster mushroom clusters fried to a golden perfection. Infused with aromatic herbs and a spice-packed coating, these mushrooms make a delightful appetizer or main dish, perfect for serving with sandwiches, mashed potatoes, or a fresh garden salad.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Batter

  • 8 oz oyster mushrooms
  • 1.5 cups all-purpose or pastry whole wheat flour
  • 1.5 cups cashew milk (plus more as needed)
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp oregano
  • 1 tsp red chili flakes or chili powder (to taste)

Dry Coating

  • 1 cup flour
  • 1 cup panko bread crumbs
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1/2 tsp sea salt
  • Freshly cracked black pepper (to taste)

For Frying

  • 2 inches vegetable oil
  • 1/2 bunch thyme
  • 1-2 sprigs rosemary

Instructions

  1. Prepare the Batter: In a medium bowl, whisk together the flour, cashew milk, onion powder, garlic powder, smoked paprika, sea salt, oregano, and red chili flakes until a thick and creamy batter forms. Add more cashew milk if needed to achieve the right consistency.
  2. Prepare the Dry Coating: In a separate bowl, thoroughly mix the flour, panko bread crumbs, onion powder, garlic powder, smoked paprika, sea salt, and freshly cracked black pepper. Set this bowl next to a cookie sheet lined with a cooling rack.
  3. Coat the Mushrooms (Wet): Dip each oyster mushroom cluster into the wet batter, ensuring it is fully coated. Allow any excess batter to drip back into the bowl. If the clusters are very large, gently break them in half before dipping.
  4. Coat the Mushrooms (Dry): Transfer the battered mushrooms to the bowl with the dry coating. Use a spoon to sprinkle additional coating over each piece, then gently shake off any excess. Place the coated mushrooms onto the cooling rack or a plate without letting them touch.
  5. Preheat the Oil: Pour about two inches of vegetable oil into a heavy bottom skillet and heat to 375°F (190°C) for frying.
  6. Infuse the Oil: Pat the thyme and rosemary sprigs dry thoroughly to prevent oil splatters. Add the herbs to the hot oil to infuse it with flavor. Stand back when adding the herbs to avoid splashes.
  7. Fry the Mushrooms: In batches, carefully add the coated oyster mushrooms to the hot oil, ensuring not to overcrowd the pan. Fry each batch for about 2 minutes per side or until golden brown and crispy. Avoid overcooking to retain tenderness.
  8. Drain and Cool: Transfer the fried mushrooms to the cooling rack, keeping pieces separate to maintain crispiness. There’s no need to use paper towels.
  9. Serve: Repeat the frying process with the remaining mushrooms. Serve hot, optionally as a sandwich filling with lettuce and tomato, or alongside mashed potatoes and a garden salad for a complete meal.

Notes

  • Be sure to pat the herbs thoroughly dry before adding them to hot oil to minimize splattering.
  • If oyster mushroom clusters are too large for frying, gently break them into smaller pieces before battering.
  • Maintain oil temperature around 375°F for optimal crispiness without absorbing excess oil.
  • Allow mushrooms to rest on a cooling rack instead of paper towels to keep coating crisp.
  • Cashew milk can be substituted with any other plant-based milk or regular milk if preferred.

Find it online: https://cheftinaskitchen.com/crispy-fried-oyster-mushrooms-with-herb-infused-coating-recipe/