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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


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.


  • 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


  • 3 tablespoons mayo
  • 1 to 2 teaspoons sriracha


  • 3 tablespoons mayo
  • 2 to 3 teaspoons prepared horseradish


  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!


  • 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


  • Serving Size: 1 serving

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