Introduction

Fried oyster mushrooms offer a crispy, flavorful bite that’s surprisingly reminiscent of chicken. This easy recipe uses a simple buttermilk marinade and a well-seasoned flour coating to deliver a deliciously crunchy texture. Perfect for a tasty snack or appetizer, these mushrooms come together quickly in an air fryer.

A round wooden plate lined with white parchment paper holds several pieces of golden-brown fried chicken with a crispy texture, scattered with small green parsley leaves. In the middle of the plate, there is a small white cup filled with a creamy white dipping sauce, also garnished with a few parsley bits and black pepper flakes. A fresh lime wedge with a bright green color sits on the bottom left side of the plate. The whole scene is set against a clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heaping cups oyster mushrooms (125 g)
1 cup buttermilk (240 mL) (see notes for vegan substitute)
1 ½ cups all-purpose flour (200 g)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp cumin
1 Tbsp oil (15 mL) (or cooking spray for less oil)

Instructions

Step 1: Preheat your air fryer to 375°F (190°C). Clean the oyster mushrooms and place them in a large bowl. Pour the buttermilk over the mushrooms and toss to coat. Let them marinate for 15 minutes.
Step 2: In another large bowl, combine the flour with salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. Remove the mushrooms from the buttermilk, saving the remaining liquid.
Step 3: Dip each mushroom into the flour mixture, shaking off the excess. Then dip it back into the buttermilk, followed by another coat of flour. This wet-dry-wet-dry method ensures a crispy crust.
Step 4: Grease the bottom of your air fryer pan well with oil or cooking spray. Arrange the breaded mushrooms in a single layer, leaving space between them for even cooking.
Step 5: Cook the mushrooms for 5 minutes. Then brush all sides lightly with oil to encourage browning. Continue cooking for an additional 5 to 10 minutes until the mushrooms are golden brown and crispy.

Tips & Variations

For a vegan version, make your own buttermilk by mixing 1 ½ tablespoons lemon juice into 1 ½ cups plain soy milk and letting it sit for a few minutes before using.
Use cooking spray instead of oil to reduce the amount of fat while still achieving a crispy texture.
Add cayenne pepper to the flour mixture for a spicy kick.

Storage

Store leftover fried oyster mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated air fryer or oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a white plate filled with several golden-brown crispy fried mushrooms arranged around a small round bowl of white creamy dipping sauce garnished with small green parsley leaves. The fried mushrooms have a rough, crunchy texture with some darker browned spots. A fresh lime wedge with a bright yellow-green color sits on the edge of the plate. The mushrooms and sauce rest on a white marbled surface, enhancing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I fry the mushrooms instead of using an air fryer?

Yes, you can shallow fry or deep fry the breaded mushrooms in hot oil until golden and crispy. Just be sure to drain them on paper towels to remove excess oil.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using. For a dairy-free option, use soy milk with lemon juice as described in the tips.