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fried oyster mushroom recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This recipe features incredibly crispy fried oyster mushrooms with a tender, savory interior, perfect for a plant-based meal. It is designed for busy weeknights, offering great texture and flavor with minimal fuss, and can be served with a spicy Gochujang glaze.
Ingredients
Scale
- 1 lb large oyster mushroom clusters
- 1.5 cups all-purpose flour
- 0.25 cup cornstarch
- 2 teaspoons fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 cup unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
- 4 cups vegetable oil, for frying
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons alcohol-free soy sauce
- 1 tablespoon rice vinegar
- 1–2 tablespoons light brown sugar, to taste
- 2 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 0.25 cup water or vegetable broth
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
- 1 medium green onion, thinly sliced, for garnish
Instructions
- Clean and Shred Mushrooms: Gently clean the oyster mushroom clusters with a damp cloth. Tear larger clusters into manageable, bite-sized pieces, ensuring they retain some thickness for a satisfying texture. Set aside.
- Make Dry Dredge: In a medium bowl, combine 0.75 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon salt, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon smoked paprika, and 0.25 teaspoon black pepper. Whisk well until the spices are evenly distributed.
- Prepare Wet Batter: In another medium bowl, combine the plant-based milk and apple cider vinegar. Let sit for 5 minutes until slightly curdled. Whisk in the remaining 0.75 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon salt, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon smoked paprika, and 0.25 teaspoon black pepper until a smooth, thick batter forms.
- Heat Frying Oil: Heat 4 cups vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350(F) (175(C)).
- Coat Mushrooms: Working in batches, first dredge each mushroom piece thoroughly in the dry flour mixture, shaking off excess. Then, dip it completely into the wet batter, allowing excess to drip off. Finally, return it to the dry flour mixture, pressing gently to ensure an even, thick coating.
- Fry Mushrooms: Carefully place the coated mushrooms into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes per batch, turning occasionally, until golden brown and crispy. Transfer the fried mushrooms to a wire rack set over a baking sheet to drain excess oil.
- Make Gochujang Glaze: While the mushrooms fry, heat a splash of vegetable oil in a small saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Stir in the gochujang, alcohol-free soy sauce, rice vinegar, brown sugar, and water or vegetable broth. Bring to a gentle simmer, stirring constantly, until the sugar dissolves.
- Thicken Glaze: In a small bowl, whisk together 1 teaspoon cornstarch with 1 tablespoon cold water to create a smooth slurry. Pour the slurry into the simmering glaze, whisking continuously until the sauce thickens to a glossy consistency. Remove from heat and stir in the toasted sesame oil.
- Glaze and Serve: In a large bowl, add the freshly fried oyster mushrooms. Pour about half of the warm gochujang glaze over them and toss gently to coat evenly. Sprinkle generously with toasted sesame seeds and freshly sliced green onions. Serve immediately.
Notes
For a healthier option, consider using an air fryer instead of deep frying. If your batter gets too thick between batches, stir in a splash of plant-based milk to reach the right consistency. Best enjoyed immediately for optimal crispness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400 calories
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg