I love making fried oyster mushrooms. They have such a hearty and filling texture. I almost always use them in tacos but they are great alone as well. You can pretty much season them however you like but my favorite way to season them is with sriracha hot sauce. I also love serving them with a homemade ranch dressing (recipe included).
Cook time: 20 Minutes
All you need is:
1 Package of Fresh Oyster Mushrooms (I usually find them in my international Supermarkets. They can come in weird shapes, some are big, some are small and broken apart. If they are loose and not packaged just get about 2-3 handfuls of mushrooms.
The Wet Batter:
1/2 Cup of All Purpose Flour *Use brown rice flour for a gluten free recipe. I have used brown rice flour many times and they come out perfect.
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
Sriracha Hot Sauce. *Use as much or as little as you like. I use around 1/4 of a cup or more but I like things spicy so use at your discretion.
3/4 Cup of Water
The Dry Batter:
1 Additional Cup of All Purpose or Brown Rice Flour
2 Additional Tsp of Onion Powder
2 Additional Tsp of Garlic Powder
Salt & Pepper to Taste
Fresh Squeeze of Lemon
Oil for Cooking
Tortillas (Mission Brand are vegan)
The Ranch Dressing:
1-1/2 Cup of Soaked Cashews Rinsed and Drained *Soak for a minimum of 3 hours. If you don’t have time to soak them place them in a bowl with really hot water for about 15 minutes. Rinse and drain them prior to using.
Juice of 1 Lemon
3 Tsp of Onion Powder
3 Tsp of Garlic Powder
2-3 Tbs of Fresh Chopped Chives
2-3 Tbs of Fresh Chopped Parsley
Salt & Pepper to Taste
Place a large skillet over medium to medium high heat and add in the cooking oil of your choice. (Add about 1/2 inch of oil into the skillet)
First prepare the mushrooms by simply pulling the mushrooms apart into about 2 inch pieces.
Next make the wet batter by placing the 1/2 cup of flour into a large bowl and add in the seasoning, water and as much or as little sriracha as you like and set aside.
Next mix the dry batter by combining the additional flour and seasonings into a bowl and set aside.
Now simply coat the mushrooms in the wet batter then coat them into the dry batter and carefully place into the hot oil. Cook the mushrooms for about 1 minute on each side or until golden brown. Drain the mushrooms on a paper towel. Sprinkle them with lemon juice and salt and pepper.
To make the ranch dressing simply combine the soaked cashews, water, lemon juice, garlic and onion powder and blend until smooth. Then pulse in the chives and parsley. Add salt and pepper to taste.
Now assemble your tacos and enjoy.
*I always make a simple pico de gallo by mixing about 1 cup of tomato with 1/4 cup of diced onion and 2-3 Tbs of fresh chopped cilantro with a nice squeeze of lemon or lime juice and salt and pepper to taste.
Oyster mushrooms usually come in a big weird scary blob. Lol. Don't be scared just pull them apart into bite sized peices.
Here is the wet and dry batter before mixing. Like I said before. use as much or as little sriracha as you desire. You can even season this batter however you like.
The ranch dressing.
They look like chicken wings!!