These hot little gems are part of the latest episode of 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 its best, and everyone 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. 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 probably turn out delicious! 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 ½ 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!
buffalo oyster mushrooms
Ingredients
batter
- ½ C unsweetened nondairy milk (almond or soy work best)
- ½ C water
- ¾ C all-purpose flour (can substitute gluten-free rice flour)
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
breading
- 2 C all-purpose flour
- 1 tablespoon sea salt
- 1 tablespoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground sage
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground all-spice
ranch dip
- 1 C Wildwood Zesty Garlic Aioli (or vegan mayonnaise of your choice)
- 2 teaspoon apple cider vinegar
- 1 teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
extras
- 2 to 3 C vegetable oil, for deep frying
- buffalo-style hot sauce
- pickle slices
Instructions
- Combine all the ranch dip ingredients together in a bowl and refrigerate until ready to serve the buffalo oyster mushrooms.
- 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.
- 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.
- Combine the breading ingredients together in another large mixing bowl.
- Once the oil is at the right temperature, take a mushroom out of the batter and coat well in the breading.
- 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.
- 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.
- 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.
- To serve, drizzle buffalo-style hot sauce over the fried mushrooms and top with pickles. Serve immediately with ranch dip and enjoy!
Ivana
Thank you Lauren! Greetings from Croatia
Sue Medeiros
I tried this recipe tonight hubby and I loved it. The seasoning was perfect, loved the batter.
Lauren Toyota
awesome! Super glad to hear 😀
Mir
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
I would love to see what that looks like!!!
Alisha Newton-Rudhru
This was the right amount of batter and breading for 1/2 lb of oyster mushrooms. I used gluten free (gf) flour. The breading was a bit too spicy. Save the smaller mushrooms for the end. I also mixed up the ranch and used dried dill instead of fresh, so it was too strong on the dill.
Ana
I made these tonight and they were so delicious! I used brown rice flour for the batter and coating and it worked perfect. I also just fried in a bit of oil to brown (not deep fry) then put them in a hot oven (425) for about 20 minutes. They were so crunchy! Thank you for this wonderful recipe.
Jackie C
I was nervous to try this recipe with so few reviews but I did anyway and I’m SO GLAD! Holy grail recipe. Seasoning was perfect as well as the texture. And I’m picky, being from South Carolina. YOU NEED TO TRY THIS!!!
Lauren Toyota
yaaay! Glad to hear it 😀
Sheena Rosa
Mind blown! My family and I are very impressed! I didn't have all the ingredients for the ranch sauce but the buffalo mushrooms were delicious!
KT
Holy cow. Delectable and so full of flavor. They're also GORGEOUS when fried. We are obsessed and love making them for friends to share and "show off" incredible vegan dishes
Thanks for sharing this!!
Lauren Toyota
awesome! SO happy you like 😀
Sheena Rosa
Mind blown! My family and I are very impressed! I didn't have all the ingredients for the ranch sauce but the buffalo mushrooms were delicious!
Mel
How do we make an air fryer version? The dough definitely will stick to the mesh of my air fryer so wondering about recommendations. Tried it your way with a gluten free flour substitute which was a little too dense. Next time will try the brown rice flour that you suggested. Nice work!
Lauren Toyota
so because this is a wet batter I dont know it'll work in the air fryer? Maybe if you lay some parchment in the basket?