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.
(click stars to vote)
Buttermilk Fried Oyster Mushrooms
Servings:
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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
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.
Video
Notes
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
More Vegan Meaty Recipes:
Bridget says
Ok, so I have never dredged to bread something before, ever! I found this first attempt intimidating, and time consuming. I tore the mushrooms into too small of pieces. But the results were very tasty. I will make it again, but keep the mushroom pieces larger. I had a lot of flour left over at the end. I might try using less next time, or throw in some tofu cubes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bridget, it does take a few goes before you get the hang of breading things, but you will get the hang of it 🙂
Jane says
Very addictive. Absolutely delicious. Put them on the top rung of the oven and spread them out and got great results.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So happy you loved them Jane! Thank you for the review 🙂
Jayne says
These are wonderful! I used them in place of fried chicken in a chinese chicken salad as I had a bunch of cilantro to use up and a craving for the salad. Perfection!
I air fried some testers then did the rest in the oven.
Jess @ IDTLC Support says
That sounds delicious, Jayne!
sarah says
so yummy!
Sam Turnbull says
So happy you loved them!
Rachel says
we tried these yesterday and they were lacking. ours did not turn out crispy enough, we still ate them because mushrooms are not cheap but I was saddened with the turn out.
Ian Wilson says
At correct oven temp took nearly 15 min longer than suggested to get crispy Time consuming to make and bit of an odd flavour although good texture
Maria says
hi Sam, I was wondering if i could make this with king oyster mushrooms?
regards
Ren says
I grow my own oyster mushrooms so I'm always looking for a new way to enjoy them, and wow this will be on the menu again! So easy and crispy and delicious. Inspired by one of the other comments on here, I made comeback sauce to dip them in and it was perfection. Thank you Sam, another incredible recipe!
Jess @ IDTLC Support says
That's incredible! Thanks for sharing!
Holli Helenschmidt says
So easy and soooo delicious. I used Cajun seasoning and they came out AMAZING!!!
Shilpa Sharma says
Just tried these tonight and they were delicious. Thank you for sharing your version! I’ve tried a few oyster mushroom air fryer recipes so I love that I can add this to the repitoire.
One thing I’d say is that I’m a bit of a salt fiend (my ideal dessert is garlic bread) and these were salty for me (I used sea salt for this recipe). Next time I’ll cut the salt to 1 tsp and if I’m serving them with a dip, I’ll cut the salt in half, since dips are often salty as well.
Nevertheless really yummy! Looking forward to trying them again and playing around with the spices.
Ingrid says
So Good and so easy! I didn’t have lemons so I used ACV for the buttermilk and they came out amazing. I even used some button mushrooms I had laying around! Thank you!
Jess @ IDTLC Support says
Fantastic! We're happy to hear it!
Lea says
All I can say is.....its a good thing I live alone......I didn't have to share!!!.... Absolutely delicious..... I also had leftover tofu and coated it along with the mushrooms...Tofu was pretty great too...... Next time I won't tear the mushrooms so thin (missed your directions to pull apart in large chunks)..... Excellent recipe...and I still have more oyster mushrooms....Thanx Sam....
Sam Turnbull says
Haha!! So happy you loved them 🙂
Carla Hill says
Delicious! Simple to prepare and clean up. Definitely goin on the meal list to repeat and repeat again. Next time I plan to double the recipe. I had a bit less than the 4 Oz of mushrooms and two of us absolutely demolished it! Could’ve eaten more.
Thanks for creating and sharing it!
Jess @ IDTLC Support says
We love to hear it!
Nathalie says
Delicious!!!! The batter is so flavorful!!!
Sam Turnbull says
So happy you enjoyed!!!
Vickie says
I had these mushrooms at a nice restaurant a few nights ago and loved them! Before I could even start looking for a recipe your recipe popped up in my email. I made them tonight with some spicy comeback sauce and they were as good if not better than the restaurants. Will make these over and over! Thanks for sharing your recipe with us!
Sam Turnbull says
Amazing!!! So happy you loved them Vickie 🙂
Jess @ IDTLC Support says
What a wonderful coincidence! Thanks for sharing. 🙂
reyhan says
thanks a lot of information goodjobs mantap