Skip to content

Crispy Fried Oyster Mushrooms

Ingredients

Facebook
Twitter
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

If you’re a fan of mushrooms and looking to try something new, then Crispy Fried Oyster Mushrooms with a Sriracha Mayo Dipping Sauce might just be the perfect recipe for you. This dish is not only easy to make but also incredibly delicious and can be served as an appetizer, snack, or vegetarian meal.

Mushrooms are a great meat substitute for vegans and vegetarians. The soft texture of the oyster mushrooms makes them perfect for deep frying. You can find them at your local grocery store, Asian market or farmer’s market. Look for fresh mushrooms that are firm to the touch and have no blemishes or bruises.

three crispy fried oyster mushrooms laying on a piece of newspaper print parchment paper with a sriracha dipping sauce and a creamy horseradish dipping sauce in small, brown bowls in the background

WHAT ARE OYSTER MUSHROOMS?

Oyster mushrooms are a type of edible fungus that belong to the Pleurotus genus. They are named after their oyster-like shape and are typically found growing in clusters on the bark of deciduous trees. Oyster mushrooms are highly nutritious and are a good source of protein, fiber, vitamins, and minerals.

They have a mild, nutty flavor and a delicate, velvety texture. Oyster mushrooms are commonly used in Asian cuisine and are versatile in many dishes including stir-fries, soups, and salads. They can be found fresh or dried in most grocery stores and specialty markets.

Substitutes for Oyster Mushrooms

If you’re looking for a substitute for oyster mushrooms, there are a few options that can work depending on the dish you are preparing and your personal taste preferences:

  • Shiitake mushrooms: These mushrooms have a similar meaty texture and earthy flavor to oyster mushrooms, and can be a good substitute in most dishes.
  • Portobello mushrooms: Portobello mushrooms are larger than oyster mushrooms and have a denser, meatier texture. They work well as a substitute in recipes that call for grilled or roasted oyster mushrooms.
  • Button mushrooms: These mushrooms are widely available and have a mild flavor and firm texture. While they don’t have the same earthy flavor as oyster mushrooms, they can be a good substitute in recipes that call for sautéed or stir-fried oyster mushrooms.
  • King oyster mushrooms: These mushrooms have a similar shape and texture to oyster mushrooms, but are thicker and denser. They can be a good substitute in recipes that require sliced or diced oyster mushrooms.

Ultimately, the best substitute for oyster mushrooms will depend on the specific dish and your personal taste preferences.

Benefits of Eating Oyster Mushrooms

  • Oyster mushrooms are a good source of protein and fiber.
  • They are also a good source of vitamins and minerals, including vitamin C, potassium, and copper.
  • Oyster mushrooms have been shown to have anti-inflammatory properties.
  • They may also help to boost the immune system.

INGREDIENTS FOR CRISPY FRIED OYSTER MUSHROOMS

This Fried Mushroom Recipe is simple to follow, and only requires a few ingredients. The Oyster Mushrooms are first dipped in buttermilk, then coated with a seasoned rice flour mixture. Next, the mushrooms are fried in a hot oil until golden brown.

Oyster Mushrooms – If you cannot locate oyster cluster mushrooms, individual oyster mushrooms can be used. The closest substitute for this Easy Fried Mushrooms recipe would be shiitake mushrooms.

Rice Flour – Rice flour provides the “crunch” and is gluten-free. Gluten-free flour substitutes include; corn starch and potato starch.

Spices – Salt, pepper, garlic powder and onion powder is all you need. Feel free to add your favorite spice blend. Paprika would be a nice addition.

Buttermilk – For vegan fried mushrooms, combine lemon juice with a non-dairy milk to make your own vegan buttermilk.

Sriracha – Adds heat and additional flavor. Leave out, or replace with Tabasco, or your favorite hot sauce.

Oil for Frying – Use an oil with a high smoke point like canola or peanut oil.

TIPS ON MAKING THE BEST FRIED MUSHROOMS

Follow these tips to create delicious and crispy fried mushrooms that are sure to be a hit with your family and friends:

  • Prepare the mushrooms properly: Clean the mushrooms with a damp paper towel to remove any dirt or debris. Trim the stems.
  • Apply the coating: To achieve a crispy texture, dunk the oyster mushrooms into the buttermilk mixture and fully coat all of the inside grooves. Allow any excess to drain before coating in the rice flour. Gently pull the cluster apart to coat the insides.
  • Heat the oil properly: Use a deep, heavy-bottomed pan and heat the oil to 350°F (175°C) before adding the mushrooms. The oil should be deep enough to almost fully submerge the mushrooms.
  • Don’t overcrowd the pan: Fry the mushrooms in small batches to ensure that they cook evenly and become crispy. Overcrowding the pan can cause the temperature of the oil to drop, resulting in greasy, soggy mushrooms.
  • Drain excess oil: Once the mushrooms are cooked, use a slotted spoon or a wire rack to drain off any excess oil. Blot them with paper towels to remove any remaining oil.
  • Serve immediately: Crispy fried mushrooms are best when served immediately. Sprinkle with salt and serve with your favorite dipping sauce.

HOW TO SERVE AND STORE CRISPY FRIED OYSTER MUSHROOMS

Crispy Fried Oyster Mushrooms are a delicious and easy-to-make appetizer, or snack. They are perfect for parties or game day, and can also be served as a main course with rice or noodles.

Serve with an easy-to-make Sriracha Mayo dipping Sauce, Creamy Horseradish Sauce, and/or ranch dressing!

To store leftover fried mushrooms, follow these simple steps:

  1. Let the fried mushrooms cool down to room temperature. This should take around 15-20 minutes.
  2. Transfer the leftover fried mushrooms to an airtight container. Make sure that the container is large enough to accommodate the mushrooms without squishing them.
  3. Place the container of fried mushrooms in the refrigerator. The fried mushrooms will stay fresh in the refrigerator for up to 3-4 days.
  4. When you’re ready to reheat the leftover fried mushrooms, preheat the oven to 375°F (190°C). Spread the leftover fried mushrooms out on a baking sheet and bake in the preheated oven for 5-10 minutes, or until they are heated through and crispy.

Alternatively, you can reheat the leftover fried mushrooms in a toaster oven, air fryer, or on the stovetop in a frying pan. Reheating time will depend on the appliance and the amount of leftover fried mushrooms you are reheating, so be sure to keep an eye on them to prevent overcooking or burning.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
three crispy fried oyster mushrooms laying on a piece of newspaper print parchment paper with a sriracha dipping sauce and a creamy horseradish dipping sauce in small, brown bowls in the background

Crispy Fried Oyster Mushrooms


Description

If you’re a fan of mushrooms and looking to try something new, then Crispy Fried Oyster Mushrooms with a Sriracha Mayo Dipping Sauce might just be the perfect recipe for you. This dish is not only easy to make but also incredibly delicious and can be served as an appetizer, snack, or vegetarian meal.


Ingredients

Scale
  • 3 clusters oyster mushrooms (approximately 12 ounces)
  • canola or peanut oil, for a deep fry
  • 1 1/2 cups buttermillk
  • 2 teaspoons sriracha
  • 1 cup rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pinch of salt, after frying
  • 1 teaspoon fresh chopped parsley, for garnish

FOR THE SRIRACHA DIPPING MAYO:

  • 3 tablespoons mayo
  • 1 to 2 teaspoons sriracha

FOR THE CREAMY HORSERADISH SAUCE:

  • 3 tablespoons mayo
  • 2 to 3 teaspoons prepared horseradish

Instructions

  1. Prepare the mushrooms by cleaning any dirt with a damp paper towel. Gently cut the bottom stem of each cluster to remove any dirt. Carefully, so as to not damage the cluster.
  2. Prepare the sauces to give the flavors time to marry.
  3. Heat enough oil in a pan for a deep fry to 350°F (175°).
  4. In a bowl, mix together the buttermilk and sriracha.
  5. In a separate bowl, combine the rice flour, salt, black pepper, onion and garlic powders. 
  6. Grab the mushroom cluster by the stem and dip into the buttermilk mixture. Gently pull the mushrooms apart to coat the insides.
  7. Drain excess buttermilk then coat in the rice flour mixture. Use a spoon to coat the inside grooves.
  8. Finish coating the remaining mushrooms.
  9. Place one cluster into the hot oil. Fry until golden brown on all sides. This will take about 4 to 5 minutes.
  10. Place on paper towels to drain off the excess oil. Dab the top of the mushrooms with paper towels to remove excess oil. Salt immediately.
  11. Finish frying the remaining mushrooms.
  12. Plate and garnish with fresh chopped parsley.
  13. Serve with dipping sauce(s).
  14. ENJOY!

Notes

  • Remove any dirt from the mushrooms with a damp cloth (do NOT immerse in water).
  • Be sure to coat the inside of the mushroom cluster with the buttermilk and rice flour mixture.
  • Make sure the oil is to temperature. 
  • See post for additional tips and notes.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Easy
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 serving

Keywords: crispy fried oyster mushrooms, fried mushroom recipe, oyster mushrooms, vegetarian side dish recipes, vegan mushroom recipe, easy appetizer idea, crispy fried mushrooms, rice flour, how to fry mushrooms, vegan alternative to buttermilk

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

More to Plate...

A stockpot of simmered lobster shells, celery stalks, onion, parsley, thyme and bay leaves for rich homemade lobster stock.

Rich Homemade Lobster Stock

Get ready to take your seafood dishes to a whole new level with this easy-to-make, Rich Homemade Lobster Stock recipe. Homemade lobster

A wooden cutting board holding three naan flatbread pizzas with melted cheese, pepperoni, mushrooms and fresh basil as toppings.

Easy Naan Flatbread Pizza

Looking for a hassle-free dinner option that’s bursting with flavor? This Easy Naan Flatbread Pizza recipe is your answer! With store-bought naan

No comment yet, add your voice below!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.