Begin by cleaning the oyster mushrooms thoroughly. Gently remove any dirt or debris using a soft brush or a damp cloth. Do not soak them in water as they tend to absorb moisture.
Once cleaned, pat the mushrooms dry and then tear them into bite-sized pieces. Set aside.
In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix well.
In a separate shallow bowl, pour the plant-based milk.
Heat a deep frying pan or a fryer with vegetable oil over medium-high heat. Ensure the oil is hot but not smoking, around 350°F to 375°F.
Dip each mushroom piece first into the plant-based milk, ensuring it's well coated, and then dredge it in the flour mixture, ensuring it's evenly coated with the flour mixture.
Carefully place the coated mushroom pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Fry the mushrooms for 3-5 minutes or until they are golden brown and crispy.
Using a slotted spoon, remove the fried mushrooms from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve immediately while hot. They pair well with a variety of dipping sauces like vegan aioli or sweet chili sauce.
Oyster mushrooms are a type of edible fungi which grow in clusters on decaying wood, resembling the shape of oysters. They are a popular ingredient in many cuisines due to their versatile flavor and health benefits. They are known to be a good source of vitamins, minerals, and antioxidants.
Oyster mushrooms have a subtle, savory flavor with a hint of sweetness. Their texture is tender and slightly chewy, which can become meaty when cooked, making them a popular meat substitute in vegetarian and vegan dishes.
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