If you’re looking for a game day snack that’s farm fresh, plant based and delicious, you’re in luck. These fried chicken inspired oyster mushrooms are all of the above. They have a tender, meaty texture that perfectly contrasts the ultra crispy breading. Serve alongside fresh buttermilk ranch dipping sauce made with green onions, garlic and herbs. No matter which team takes home the trophy, these fried oyster mushrooms are a winner.

The secret to the best fried treats is to heavily season both the marinade and the flour dredge. For this recipe, I use seasoned buttermilk as the marinade and add cornstarch and baking power to the dredge to ensure maximum crispiness. If you would like to make them vegan, substitute the buttermilk with your favorite unsweetened non-dairy milk with a splash of acid such as lemon juice or vinegar.

I’m a sucker for things that are deep fried, so much so that I have a small deep fryer at home. If you don’t have one, you can fry these mushrooms in a pan with a decent amount of cooking oil. Just make sure that you have a digital thermometer on hand to check the temperature of the oil. 350°F is the ideal frying temperature. For a healthier option, use an air fryer.

Oyster and Chestnut Mushrooms from MyCo Planet

About The Farm

MyCo Planet – Kansas City, Missouri

MyCo Planet is a woman owned, eco-friendly, urban farm, cultivating gourmet mushrooms in Kansas City. They specialize in growing a wide variety of mushrooms including Oyster, Lions Mane, Chestnut and Shiitake. Their products can be found online, at farmers markets and in small grocery stores year round. Check them out on instagram or visit Mycoplanetkc.com.

Fried Oyster Mushrooms with Buttermilk Scallion Ranch

Recipe by Nadine MossCourse: Appetizers, SidesDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

These fried chicken inspired oyster mushrooms have a tender, meaty texture that perfectly contrasts the ultra crispy breading.

Ingredients

4 cups (about 275 g) oyster mushrooms
2 quarts (1800 g) neutral oil for frying
Buttermilk Marinade
1 cup (225 g) buttermilk
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
Flour Dredge
1 1/4 cups (157 g) all purpose flour
1/4 cup (31 g) cornstarch
1/2 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons paprika
Buttermilk Scallion Ranch
1/2 cup (115 g) mayo
1/2 cup (120 g) sour cream
1/4 cup (56 g) buttermilk
2 cloves garlic, chopped
1 tablespoon parsley, fresh (or 1/4 tablespoon dried)
1 1/2 teaspoons dill, fresh (or 1/2 teaspoon dried)
1/2 teaspoon white vinegar or lemon juice
Salt and pepper to taste
3 tablespoons scallions, chopped

Directions

Buttermilk Marinade
In a small mixing bowl, whisk together the buttermilk and seasonings. Clean the oyster mushrooms with a dry brush if needed and then tear into large bite sized pieces. Submerge the mushrooms in the marinade. Let soak for 1 hour or up to overnight.
Flour Dredge
In a medium mixing bowl, whisk together the flour, cornstarch, baking powder and seasonings. Set aside until ready to fry the mushrooms.
Buttermilk Scallion Ranch
Place mayo, sour cream, buttermilk, garlic, herbs and seasoning into a food processor and pulse until smooth. Add the chopped scallions and pulse a few more times. Pour into a serving dish, cover and let chill for about 1 hour. The flavor in the ranch will develop and the texture will thicken.
Frying the Mushrooms
Heat the oil to 350°F. I recommend using a small, home deep fryer. If you don’t have one, heat at least 1 quart of cooking oil in a deep skillet or pot. Remove the mushrooms from the marinade and place in the flour dredge. Toss the mushrooms in the mixture until coated. Clumps of the dredge sticking to the mushrooms is a good thing. Fry the breaded mushrooms until golden brown. Place on paper towels to remove excess oil. Serve with a side of buttermilk scallion ranch.