Crispy Vegan Oyster Mushrooms

Crispy Vegan Oyster Mushrooms

Oyster mushrooms are rich in nutrition and often called the finest of mushrooms.

This recipe uses a two-step frying method: the first fry sets the shape and the second high-heat refry removes excess oil for a crisp outside and tender inside. The golden mushrooms are light and crunchy, the inside stays juicy, and the fried curry leaves add an aromatic touch that pairs beautifully with the smooth vegan cream sauce.


Watch step by step recipe video below:

Ingredients

Main

  • 250 g oyster mushrooms
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp sugar
  • a few curry leaves
  • a few slices red chili

 

Dry Mix

  • 2 tbsp cake flour
  • ½ tbsp glutinous rice flour
  • ½ tbsp cornstarch

 

Batter

  • 6 tbsp cake flour
  • 3 tbsp glutinous rice flour
  • 3 tbsp potato starch
  • 1 tsp baking powder
  • 150 mL water
  • Vegan Cream Sauce
  • 70 g vegan mayo
  • 100 mL water
  • 10 g sugar

 

Vegan Cream Sauce

  • 70 g vegan mayo
  • 100 mL water
  • 10 g sugar

 

Preparations:

 

1. Prepare the batter
In a large bowl, combine cake flour, glutinous rice flour, potato starch, and baking powder. Gradually add water and mix until smooth. Set aside.

 

2. Clean and prepare the mushrooms
Wipe the oyster mushrooms gently with a damp paper towel to remove any dirt. Tear into long strips.

3. Season
Add salt, black pepper, and sugar to the mushrooms. Before frying, coat them evenly with the dry mix (cake flour, glutinous rice flour, potato starch).

4. Heat the oil
In a pot, add enough oil for deep-frying and heat to about ~330°F (165°C). Dip each coated mushroom strip into the batter, ensuring it’s evenly covered.

5. First fry
Fry the mushrooms in small batches, stirring gently so they cook evenly. When golden and crisp, remove and drain on paper towels.

6. Second fry (for extra crunch)
Increase the oil temperature to ~350°F (176°C). Return the fried mushrooms to the oil and fry for about 30 sec, then remove and drain well.

7. Make the vegan cream sauce
In a small pan, combine vegan mayo, water, and sugar. Heat gently while stirring until smooth and slightly thickened.

8. Serve
Arrange the crispy oyster mushrooms on a plate and serve with the warm vegan cream sauce. Garnish with curry leaves and red chili for color and aroma.

 

 

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