Crispy Fried Oyster Mushrooms | Kitchenstagram
Indulge in the world of plant-based delight with this Vegan Fried Chicken featuring the irresistible crunch of Fried Oyster Mushrooms. Elevating the culinary experience, these Buttermilk Fried Oyster Mushrooms present a surprisingly meaty alternative to traditional chicken. These secret lies in the oyster mushrooms’ remarkable texture- meaty, juicy and boasting a unique pull-apart quality that mimics the experience of tearing into a succulent piece of chicken.
To create this culinary masterpiece, tender oyster mushrooms are generously coated in a spice-infused breading and fried to golden perfection. The result is a symphony of flavours, with a crispy exterior harmonizing seamlessly with a tender, meaty center. The unbelievable resemblance to fried chicken, both in appearance and taste,is a testament to the magic of plant-based cooking.
Oyster Mushrooms, renowned for their versatility and rich, earthy flavours, play a starring role in this recipe. Oyster mushrooms, in this particular, stand out as a healthy choice, offering benefits ranging from improving vitamin D levels to supporting heart health and bolstering the immune system. Varieties like king oyster mushroom and elm oysters contribute to the diverse world of edible mushrooms, each bringing its unique characteristics to the table.
Oyster Mushrooms, aside from their delicious taste, pack a nutritional punch. Laden with fiber, vitamins, minerals and essential nutrients, they also happen to be low in carbohydrates. Their subtle earthy flavour, not overpowering, makes them a versatile companion to various dishes. Oyster mushrooms possess a remarkable ability to absorb and enhance the flavours they are paired with, making them an ideal candidate for deep frying. The result is a dish that not only rivals the taste of traditional meat but, according to some, even surpasses it.
Whether you are craving a crunchy delight for a cozy night in or seeking a show-stopping appetizer for a gathering, these crispy Fried Oyster Mushrooms are the answer. Revel in the joy of guilt-free indulgence as you savor the satisfying combination of a crunchy coating and a delectably meaty center- a testament to the incredible potential of plant-based cuisine.
What are Fried Oyster Mushrooms?
Fried Oyster Mushrooms, a culinary delight, transform this versatile fungi into a delectable plant-based alternative reminiscent of fried chicken. Oyster mushrooms, widely cultivated for centuries, have gained prominence for their rich umami flavour and hearty texture. In this recipe mushrooms undergo a transformation akin to fried chicken. Marinated in a buttermilk mixture, then they are coated in spiced flour mixture, then in the wet batter and finally coated in breadcrumbs before taking a dip in hot oil. The result is astonishing- golden-brown and crispy exteriors that mimic the appearance and taste of traditional fried chicken. This inventive twist on oyster mushrooms offers a delectable alternative for both vegetarians and those seeking a plant based delight.
Why you’ll love this recipe:
Quick cooking: The quick cooking time , requiring only a few minutes, adds to the convenience, making it an ideal choice for a speedy side dish or a satisfying snack, especially for children.
Delightful snack: Infusion of flavours from ingredients like buttermilk, red chili paste/ sauce and spices elevates the flavour profile of deep-fried oyster mushrooms, making each bite a savory delight.
Crispy texture: The crispy texture achieved through deep-frying is unparalleled. This technique rapidly dehydrates the mushrooms exteriors, resulting in a tantalizingly crispy crust that beautifully contrasts with the soft, tender interior.
Ingredients to make Crispy Fried Oyster Mushrooms:
To create these delectable Fried oyster Mushrooms, you’ll need a handful of key ingredients that come together to deliver a delightful crunch and flavour.
Oyster Mushroom: Oyster Mushrooms are the heart of these recipe. Oyster mushrooms are known for their delicate nature and the ability to absorb various flavours. The mushrooms take center stage, offering a subtle taste that pairs perfectly with the seasoning.
Buttermilk: The buttermilk plays a crucial role, not only for its flavour but also for its tenderizing properties. Mimicking the tradition of using buttermilk in fried chicken recipes, it adds a rich taste to the mushrooms. For a vegan twist you can opt for a plant-based buttermilk substitute.
Red chili sauce/ Hot sauce: To kick up the heat and infuse additional flavour, homemade red chili sauce/ hot sauce is introduced into the mix. It complements the buttermilk mixture.
All-purpose flour: Flour serves as the foundation for the batter, with plain all-purpose flour being the go-to choice. Whole-wheat flour is a viable alternative.
Corn flour/ Corn starch: To achieve the extra crispiness, corn starch is added to the batter. This ingredient plays a crucial role in preventing the oyster mushrooms from becoming soggy during the frying process.
Spices & Herb: A medley of spices. Including dried oregano, paprika, black pepper powder, garlic powder and onion powder, enhances both the colour and flavour of the oyster mushrooms. These spices allow for a customizable experience, letting you adjust the ratios to suit your taste preferences.
Panko Breadcrumbs: Panko Bread crumbs takes the crunchy texture up a notch, offering a lighter and flakier alternative to regular bread crumbs, resulting in an irresistibly crispy coating.
Oil: For frying, choose a neutral oil with a high smoking point to ensure optimal results. Options such as vegetable oil, sunflower oil, rice bran oil, peanut oil, canola oil, soybean oil or avocado oil work well.
What to serve with Crispy Fried Oyster Mushrooms:
Delight your taste buds with fried oyster mushrooms, perfect as a crunchy snack.
Elevate your meal by serving them as a side dish paired with blanched vegetables or a refreshing cucumber salad to balance the richness.
Serve this with light Chinese-style soups .
You can also serve with different types of sauce or dips, like Honey Chili sauce, BBQ sauce, Buffalo sauce, cheese sauce, ketchup, Mayonnaise, Mustard, sweet chili sauce, sweet and sour sauce, sriracha or Tabasco, Tomato salsa, Honey mustard, Aioli, tartar sauce etc.
How to store and reheat:
Refrigerate: If you have leftover fried oyster mushrooms,, place them in an airtight container and store in the refrigerator for 3-4 days.
Freezer: If you intend to keep them longer, consider freezing. Allow the mushrooms to cool before placing them on a baking sheet for 1-2 hours in the freezer. Once frozen, transfer them to a freezer-safe bag or container, where they can be stored for up to a month.
Reheating: When it comes to reheating, if starting from frozen, cook them directly without thawing to preserve the crispy texture. For reheating you can re-fry the mushrooms. Alternatively, use an oven or air fryer set to 375°F or 190°C for approximately 1015 minutes until the oyster mushrooms are thoroughly warmed. This simple guide guarantees a delicious second serving of your crispy fried oyster mushrooms.
Ingredients
Vegetable Oil, for deep frying
Buttermilk Marination:
125 gm Oyster Mushrooms
250 ml Buttermilk
1 tbsp Red chili sauce/Hot sauce
Dry coating:
1 cup All-purpose flour
1/2 cup Corn flour/ corn starch
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Paprika powder
1 tsp Black pepper powder
1 tsp Dried Oregano
Salt to taste
Wet batter:
Leftover flour & spice mix
Leftover Buttermilk mixture
Breading:
1 cup Panko Bread crumbs
Preparation
- Step 1: Clean the mushrooms with a damp paper towel. Do not use water to clean them, they will absorb the water and will become mushy.
- Step 2: In a mixing bowl, whisk together buttermilk, red chili paste/ hot sauce and mix well. Add in the mushrooms in the buttermilk marination. Let marinate for 15 minutes.
- Step 3: In another mixing bowl, combine flour, cornflour, salt, ground black pepper, onion powder, garlic powder, Paprika powder, salt and mix everything until they are well combined.
- Step 4: Then take the mushrooms out from the marination and remove any excess moisture from the mushrooms to guarantee a crispy coating, working with a piece of mushrooms at a time. Dredge the marinated mushrooms in the flour mixture, use your fingers to completely coat them and then gently press the flour coating onto the mushrooms. Transfer the coated mushrooms to a baking sheet, allowing the flour coating to develop a paste-like consistency. Reserve the leftover flour mixture after coating all the mushrooms, for further use.
- Step 5: Next combine the leftover flour mixture and leftover buttermilk mixture to create a wet batter.
- Step 6: Then dip the mushrooms into the wet batter and tap off the excess.
- Step 7: Then drop the mushrooms into the bread crumbs. Coat the mushrooms properly in the bread crumbs. Set the mushrooms aside for deep frying.
- Step 8: Fill a wok or Dutch oven or a deep fryer with oil and heat it to 350°F (177°C). test the oil by inserting a wooden chopstick or spoon- if it bubbles vigorously, it’s ready.
- Step 9: Then carefully add the mushrooms to the hot oil, avoiding overcrowding. Fry for 2-4 mins on each side, ensuring they achieve a golden-brown colour.
- Step 10: Once all the mushrooms has been fried return the fried mushrooms back to the hot oil and fry for an additional 30 seconds to 1 minute. This will make the mushrooms extra crispy.
- Step 11: Remove the fried mushrooms from the oil and let it rest on a rack or parchment paper for a few minutes to allow excess oil to drain off. Dig in and enjoy!!
Pro Tips:
Cleaning Mushrooms: Clean the mushrooms with a damp paper towel. Washing them in water can lead to sogginess due to water absorption.
Buttermilk substitutes: If you lack buttermilk, substitute with yogurt and milk. Yogurt serves as an excellent marinade. Or you can also substitute, stir white vinegar into milk, let sit for 10 minutes until it curdles and use it as per recipe. You can make vegan Buttermilk by combining soy milk and lemon juice .
Temperature management: An hour before frying, take the chicken out of the fridge to allow it to reach room temperature. This ensures even cooking and prevents the oil temperature from dropping significantly during frying.
Oil Temperature: Use a thermometer to monitor oil temperature accurately. If unavailable test the oil temperature by inserting a wooden chopstick or spoon- if it bubbles vigorously, it’s ready.
Flour vs. Cornflour: Mixing cornflour/ cornstarch with all purpose flour creates a delicate yet incredibly crispy crust for your fried chicken.
Avoid Overcrowding: To maintain crispiness, don’t overcrowd the pan. Frying too many pieces at once can drop the oil temperature, resulting in less crispy chicken.
Crispy coating adherence: To prevent your breading from falling off, tap off the excess buttermilk and flour is crucial. It prevents overly thick coating that might fall of during frying. Gently pat the coated chicken to ensure proper adherence of the flour mixture. Avid overcrowding the pan to prevent pieces from knocking off each other’s coating. Flip the chicken only once during frying to minimize disturbance to the crunchy coating. Allow the coated chicken to dry on a wire rack after dipping and dredging, especially useful for making large batches.
Double fry Technique: After initial deep fry, employ the Korean double frying method. Return the fried chicken to the hot oil for an additional 30 seconds to 1 minute to enhance the skin’s crispiness.
Season again: After frying, enhance the flavour by re-seasoning with salt and pepper or spice of your preference.
Reusing Oil: While you can reuse oil for another batch of the same recipe, be cautious. The heavy seasonings in the coating may make the oil too dirty for other recipes.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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