4.97 from 27 votes
| 26 Comments
Buttermilk Fried Oyster Mushrooms taste just like vegan fried chicken!!! Oyster mushrooms are meaty and juicy and have a cool pull-apart texture that makes them ideal as a chicken substitute. They are easy to make and require just 9 ingredients. Trust me when I say, that once you make a bucket of these crunchy coated mushrooms, they will soon be your go-to vegan fried chicken recipe!
➡️ Get this recipe and more in my new cookbook Craving Vegan.
It has been so hard for me to keep all of the recipes in my new cookbook Craving Vegan a secret as they are some of the best recipes I've ever written! I cannot stop whipping up these recipes as they are SO delicious, use easy-to-find ingredients, and most of the recipes are super easy to make as well. I'm so excited to finally share a sneak peek recipe from Craving Vegan with you: Buttermilk Fried Oyster Mushrooms. OMG they are good!!!
Craving Vegan cookbook is organized by cravings, so whether you're hankering for something eggy, carby, cheesy, creamy, crunchy, spicy, meaty, chocolatey, or sugary, this book has got you covered. These Buttermilk Fried Oyster Mushrooms are from my Crunchy chapter (but they are also tagged as meaty). If you are craving something meaty and crunchy that tastes like fast food but is actually pretty healthy for you, then you are in the right place! These crispy oyster mushrooms taste just like fried chicken but are completely vegan and are so much easier to make. You can make these fried oyster mushrooms in your oven or in your air fryer (no deep frying involved).
First, the oyster mushrooms are marinated in tangy vegan buttermilk (this is just a blend of plant-based milk and lemon juice). After marinating, the mushrooms are dredged in flour that is seasoned to perfection. I like to double-dip them to make sure they have a nice thick coating and will turn out nice and crispy. Spritz them with a bit of spray oil and pop them into an air fryer or oven to cook until golden brown. The result? Crispy, crunchy goodness that's as satisfying as fried chicken, but way healthier. It tastes finger-licking good if I do say so myself. 😉
If you're enticed by this recipe, you're going to adore Craving Vegan. It's packed with more awesome recipes like this one, that are crunchy, and meaty. You don't have to miss out on any flavors or textures when eating plant-based. Order your copy of Craving Vegan now and get $167 worth of bonuses as a free gift!
How to Make Vegan Buttermilk Fried Oyster Mushrooms:
Oven method:Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Air-fryer method:Preheat your air fryer to 370°F (188°C).
In a large bowl, mix the plant-based milk and lemon juice (this will result in vegan buttermilk). Add the oyster mushrooms and toss to evenly coat. Marinate in the buttermilk for 15 minutes, tossing halfway through. (The buttermilk may separate—this is totally OK. You can just whisk it back together if needed.)
In another large bowl, whisk together the flour, salt, paprika, pepper, garlic powder, and onion powder. Take a mushroom from the buttermilk mixture and toss it in the flour mixture. Shake off the excess flour, then dunk it back into the buttermilk mixture, and then again in the flour mixture. Set aside on the prepared baking sheet in a single layer or on a plate if using the air fryer. repeat with the remaining mushrooms, giving each a double coating.
Oven method:spray the mushrooms generously with cooking spray on all sides. Bake for 10 minutes, flip, spray the tops with more oil (making sure to coat any powdery spots), and continue to cook for another 8–15 minutes, until golden brown and crispy.
Air-fryer method:Grease the bottom of the air-fryer basket. Lay the coated mushrooms in the basket in a single layer—do not overcrowd (you may need to work in batches). spray the tops generously with cooking spray. Air-fry for 5 minutes, flip, spray with more oil (making sure to coat any powdery spots), and continue cooking for another 5–10 minutes, until golden brown and crispy.
Enjoy the fried oyster mushrooms as is or with a bit of hot sauce or with vegan ranch dip.
These Buttermilk Fried Oyster Mushrooms are...
- Crunchy, meaty, juicy, tender
- Tastes like a bucket of fried chicken!
- Just 9 ingredients
More drool-worthy recipes you'll find in Craving Vegan:
Vegan Spinach Quiche
No-Eggs Benny
The Fluffiest Bread You've Ever Had
Stuffed Pasta Shells
Takeout Tofu Sandwich
Vegan Three Cheese Pizza
Four Heads of Garlic Soup
Jalapeno Popper Dip
Spicy Peanut Noodles
Vegan Ginger Beef
Double Chocolate Espresso Tart
Melt-in-Your-Mouth Pralines
Get all of these recipes in Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way. Order your copy today and get $167 worth of free goodies! Learn more here.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
4.97 from 27 votes
(click stars to vote)
Buttermilk Fried Oyster Mushrooms
Oyster mushrooms are meaty and juicy and have a cool pull-apart texture that makes them ideal as a chicken substitute. Trust me when I say, once you make a bucket of these crunchy coated mushrooms, they will soon be your go-to vegan fried chicken recipe!
Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Prep: 10 minutes mins
Cook: 25 minutes mins
Marinating Time 15 minutes mins
Total: 50 minutes mins
Prep: 10 minutes mins
Cook: 25 minutes mins
Marinating Time 15 minutes mins
Total: 50 minutes mins
Servings: 4
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Ingredients
- 1 cup plant-based milk, (such as oat or soy)
- 1 tablespoon lemon juice
- 4 oz oyster mushrooms, cleaned and pulled apart into large chunks
- 1 ½ cups all-purpose flour, (gluten-free all-purpose flour blend if preferred)
- 1 ½ teaspoons salt
- 1 ½ teaspoons paprika
- ¾ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Cooking spray
US Customary - Metric
Instructions
Oven method: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Air-fryer method: Preheat your air fryer to 370°F (188°C).
In a large bowl, mix the plant-based milk and lemon juice (this will result in vegan buttermilk). Add the oyster mushrooms and toss to evenly coat. Marinate in the buttermilk for 15 minutes, tossing halfway through. (The buttermilk may separate—this is totally OK. You can just whisk it back together if needed.)
In another large bowl, whisk together the flour, salt, paprika, pepper, garlic powder, and onion powder. Take a mushroom from the buttermilk mixture and toss it in the flour mixture. Shake off the excess flour, then dunk it back into the buttermilk mixture, and then again in the flour mixture. Set aside on the prepared baking sheet in a single layer or on a plate if using the air fryer. repeat with the remaining mushrooms, giving each a double coating.
Oven method: spray the mushrooms generously with cooking spray on all sides. Bake for 10 minutes, flip, spray the tops with more oil (making sure to coat any powdery spots), and continue to cook for another 8–15 minutes, until golden brown and crispy.
Air-fryer method: Grease the bottom of the air-fryer basket. Lay the coated mushrooms in the basket in a single layer—do not overcrowd (you may need to work in batches). spray the tops generously with cooking spray. Air-fry for 5 minutes, flip, spray with more oil (making sure to coat any powdery spots), and continue cooking for another 5–10 minutes, until golden brown and crispy.
Notes
Make Ahead: I highly doubt you will have any leftovers because these are so tasty, but if you do, store
them in an airtight container in the fridge for up to 3 days. reheat and crisp up in the air fryer for 5–8 minutes or in the oven for 8–15 minutes, using the same temperatures as in the recipe.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 244kcal | Carbohydrates: 42g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 911mg | Potassium: 292mg | Fiber: 3g | Sugar: 2g | Vitamin A: 617IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Photos: Tanya Pilgrim
Cuisine: American
Course: Main Course
Author: Sam Turnbull
Photos: Tanya Pilgrim
Cuisine: American
Course: Main Course
