Battered Oyster Mushroom

This quick, easy and delicious recipe is “better than fried chicken”

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Sometimes we just crave something a little heartier, battered and fried on occasion. This vegan alternative to ‘fried chicken’ made from gorgeous Oyster mushrooms is a crowd pleaser in our house. Though we don’t have it on our menu (we don’t fry food at the café), this is a great, satisfying dish for home.

I haven’t had fried chicken in 40 + years, and I actually never have fried anything myself. But when I recently found myself with extra Oyster mushrooms, I thought to give it a try. It is a Tic Tok trend, (and since my feed is comprised of food, theology, cats and traveling — I stumbled across this and thought I’d give it a try). And WOW, simple and delish.

You’ll need a pan, 2 bowls & paper towels.

Ingredients:

• ½ lb. Oyster mushrooms
• 1 ½ cup flour
• 1 ½ teaspoon paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• ¼ teaspoon cayenne pepper
• 1 ½ tsp salt
• 1 teaspoon black pepper
• Oil for frying (I use safflower oil)
• 1 cup flat water or sparkling water such as San Pellegrino (which I use)

Directions:

Oyster Mushrooms

1. Wipe your mushrooms with a damp cloth
2. In a large bowl add the flour and spices 
3. In a second bowl split the flour and add the liquid, mix well, it should be smooth
4. Pull the mushrooms into pieces, dip each piece into wet batter, then coat with dry ingredients, carefully coating the mushroom completely
5. Heat about ¼ inch of oil in sauté pan over medium high. Note that the oil is ready when you add a pinch of flour and it bubbles. Carefully put the mushrooms into the oil; do not overcrowd the pan.
6. Fry about 3 minutes on each side or until golden and lay it out on a plate that has a paper towel to absorb the oil.

Dipping Sauce

Combine equal parts Dijon mustard and local maple syrup or feel free to use your own favorite sauce; BBQ, Chili, or even an Asian sauce. 

—Lea Haas, Owner, The Garden Cafe Woodstock