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Try me with the Plant Based Mac ‘n’ Cheese recipe!



Fried Oyster Mushrooms
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Try me with this Plant-Based Mac 'n' Cheese recipe!
Mushrooms, cleaning
  • 12 oz oyster mushrooms
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp salt
  • 3 cup water
Dry Coating
  • 1 cup all-purpose flour
  • 1/2 cup corn starch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp Cajun seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
Wet Coating
  • 1.5 cup almond milk
  • 3/4 cup plant based unsweetened yogurt
  • 1 pinch salt
  • 1/4 tsp Cajun seasoning
  • 1/8 tsp black pepper
Oil, frying
  • 4 fingers vegetable, avocado, or other high-heat oil of choice
Mushroom Cleaning
  1. Quickly soak the oyster mushrooms in the water, salt & vinegar.
  2. Keep clusters of mushrooms intact as much as possible (the clusters of mushrooms will fry well and look like chicken after fried!) while ensuring that all crevices are clean and free of debris.
  3. Dry mushrooms well (delicately) and place on towel lined tray to dry thoroughly.
Dry Coating
  1. Place all of the dry coating ingredients in a bowl large enough to place the mushrooms in for coating.
  2. Whisk all ingredients thoroughly.
Wet Coating
  1. Place all wet coating into a bowl large enough to place the mushrooms in for coating.
  2. Whisk all ingredients together thoroughly.
  1. Preheat frying pan on medium to medium-high heat.
  2. Dust the mushrooms in the dry coating ensuring to get the flour mixture in the crevices of the mushroom.
  3. Dip the mushrooms in the wet coating covering completely and ensuring to get the mixture in the crevices of the mushroom.
  4. Place the mushrooms back into the dry mixture ensuring to cover completely with flour - especially in the crevices.
  5. When the oil has reached approximately 350 degrees (or when a small droplet of water causes the oil to bubble), it is ready for frying the mushrooms.
  6. Gently lay the dredged mushrooms into the oil gently shaking the bottom to ensure they don't stick.
  7. Fry until lightly golden brown and lay on a wire rack to allow oil to drip off (or you can use a towel lined tray to absorb the oil).
  8. Lightly season the mushrooms with salt as soon they come out of the oil. The hot oil is what will make the salt stick.
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