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buffalo oyster mushrooms

These hot little gems are part of the latest episode of RECIPE?! that went live on the YouTube channel today. It’s the segment where I just make something out of nothing and don’t really pay attention to what the actual recipe is. It’s cooking at it’s best and everyone out there on the internet seems to identify with my off-the-cuff method of madness. Honestly, the best things I make often have NO recipe at all and then I have to make it again so I can actually write it down for you guys. The life of a food blogger ain’t easy… in this particular case. I hate writing down what I’m doing when the creative juices are flowing in the kitchen!

Anyhoo, this recipe combines two existing recipes on the blog. I’ve double breaded oyster mushrooms with the cauliflower buffalo wing batter and the breading is basically the same breading from the naked chicken chalupa recipe.

Essentially you could add whatever spices you wanted to the flour breading and it will turn out delicious most likely. Just remember to be quite generous! But here I’ve listed what I did and tried to come up with a more seamless, less messy method of double battering for you. If you watch the above video you’ll see what a hot mess it all was… I was acting fast!

Remember I’m guessing here, but a 1/2 lbs to 1 lbs of oyster mushrooms should be good. I used tiny pieces because they were intended to be for the oyster mushroom po boy sandwich, but for this particular use I would buy bulk mushrooms and look for the largest pieces you can. Clusters would also work well. The bigger the better. Then it’ll be juicier and look even more like authentic fried chicken!

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Print Recipe

buffalo oyster mushrooms

These fried spicy morsels are better than fried chicken... they're mushrooms in disguise!

Course Side Dish
Cuisine American
Keyword appetizer, buffalo sauce, comfort food, oyster mushrooms
Prep Time 45 minutes
Cook Time 21 minutes
marinating 20 minutes
Total Time 40 minutes
Servings 4
Author Lauren Toyota



  • 1/2 C unsweetened nondairy milk (almond or soy work best)
  • 1/2 C water
  • 3/4 C all-purpose flour (can substitute gluten-free rice flour)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper


  • 2 C all-purpose flour
  • 1 tbsp sea salt
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp ground sage
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp celery salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground all-spice

ranch dip

  • 1 C Wildwood Zesty Garlic Aioli (or vegan mayonnaise of your choice)
  • 2 tsp apple cider vinegar
  • 1 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives


  • 2 to 3 C vegetable oil, for deep frying
  • buffalo-style hot sauce
  • pickle slices


  1. Combine all the ranch dip ingredients together in a bowl and refrigerate until ready to serve the buffalo oyster mushrooms.
  2. Combine the batter ingredients together in a large mixing bowl. Pour about half of the batter into another bowl and add the mushrooms into this and coat well. Let them sit in this for about 20 minutes.
  3. Only after the oyster mushrooms have sat in the batter for 20 minutes, heat up the oil. Heat it up to 355°F to 360°F in a deep pot. Use a deep frying thermometer to watch this closely. It shouldn't go above 365°F.

  4. Combine the breading ingredients together in another large mixing bowl.
  5. Once the oil is at the right temperature, take a mushroom out of the batter and coat well in the breading.

  6. Then go back into the other bowl of batter that hasn't had anything in it and coat well. Go back in the breading and coat well. Then add to the frying oil.

  7. Fry mushrooms in batches and it will take 2 to 3 minutes to get to a deep golden brown. Cook time will vary depending on the size of your mushrooms.

  8. Drain fried pieces over the pot with a slotted spoon and then place on a wire rack placed over a baking sheet. Do not use paper towels, as that could make the batter become soggy.

  9. To serve, drizzle buffalo-style hot sauce over the fried mushrooms and top with pickles. Serve immediately with ranch dip and enjoy!

Recipe Notes

If you use a regular vegan mayonnaise without garlic in it, then you might also want to add 1 teaspoon of garlic powder.


  • Ivana 2 years ago

    Thank you Lauren! Greetings from Croatia

  • Sue Medeiros 2 months ago

    I tried this recipe tonight hubby and I loved it. The seasoning was perfect, loved the batter.

    • Lauren Toyota 1 month ago

      awesome! Super glad to hear 😀

  • Mir 1 month ago

    I just made these, but with seitan instead of oyster mushrooms (because that’s what I had on hand), and they were AMAZING!!! I’d never deep-fried before, so I was nervous, but I watched your video a few times and that made me feel better & more secure about it. My breaded & fried seitan came out just like your photos — crispy and crunchy with that wonderful flaky, rippled “skin.” Absolutely delicious recipe. I will be making this again! Thank you!!

    • Lauren Toyota 1 month ago

      I would love to see what that looks like!!!

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