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Crispy Fried Oyster Mushrooms (Vegan)

By Marley Goldin
on August 17, 2021
4 from 9 votes

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Get your fried food fix with these perfectly seasoned Crispy Fried Oyster Mushrooms that are good for your mood and the planet!
Crispy Fried Oyster Mushrooms

In the mood for some fried deliciousness? This Vegan Crispy Fried Oyster Mushrooms recipe is the best way to curb your craving.

With a crispy, crunchy exterior and tender mushroom on the inside, each handheld ‘shroom is well-seasoned bliss. Hands down one of the best-textured homemade fried dinner recipes.

hand holding a fried oyster mushroom with bite taken out

As an environmental scientist, I’m always looking for delicious meat alternatives to help me lower my ecological footprint, and this Fried Oyster Mushrooms recipe is an incredible replacement for fried chicken!

The “meaty” texture of the oyster mushrooms lends itself to the crispy coating and holds its own when it’s fried.

Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.

Fried Oyster Mushrooms Tips and Tricks

Gather Your Ingredients

This recipe consists of mushrooms, a quick batter, and a crispy outer coating.

Here’s everything you’ll need:

whole wheat flour, onion powder, garlic powder, salt, pepper, coconut milk, panko bread crumbs, and oyster mushrooms

Prepping Your Oyster Mushrooms

Rinse your oyster mushrooms first and place them on a chopping board. The stems on oyster mushrooms are notoriously tough, even when cooked.

Oyster mushrooms come bundled in groups, with several mushrooms connected to the same stem. Use a sharp knife to slice each mushroom off the main stem, leaving only about 1/2 inch – 1 inch of stem on.

But don’t throw those ends out! Save them in the freezer along with your other veggie scraps to make your own vegetable broth.

slicing oyster mushrooms off of the central stem

Mix Up Your Batter First

The simple vegan batter for these fried oyster mushrooms has minimal ingredients but still has tons of flavor. Add the whole wheat flour and seasonings to a large plate or shallow bowl.

Then, add your unsweetened non-dairy milk (I use coconut), using a whisk to ensure there are no lumps. It should yield a thick batter.

Set Yourself Up For Success

Get a little assembly line going! You’ll need the batter that you just made, but you’ll also need a shallow bowl to hold your panko bread crumbs.

Line up your prepped mushrooms, your vegan batter, and your panko before you get going.

setting up to coat fried oyster mushrooms

You’ll Need a Thermometer

Before coating your mushrooms in batter and panko, make sure your frying oil is nice and hot. Depending on the size of your pot, you will need anywhere from 1/2 cup – 1 cup of oil.

You want it to be about 1 inch deep so that one side of the mushroom can be completely submerged in the oil before flipping it. Add it to a saucepan over medium heat, turn on your thermometer, and monitor the temperature of the oil.

The oil needs to be right around 375°F before you add your coated mushrooms. I use this affordable, multi-functional thermometer to monitor my oil.

Green tip: Did you know that coconut oil is compostable? Allow it to cool completely and take any floating bits out before adding it to your compost bin.

Completely Coat

Once, you get your oil temperature right, it’s time to prep your mushrooms for frying! Dredge your mushrooms in the batter first.

You can use your hands on a fork to completely submerge your mushrooms in the batter. You should end up with a thick coating of batter.

Then, drop the battered mushrooms into the bowl full of panko, tossing them to ensure they are fully coated before dropping them into your hot oil.

Fry ‘Em and Flip ‘Em

Drop your battered and coated oyster mushrooms in the hot oil and allow them to fry until you see the bottom turn golden brown (usually 3-5 minutes).

Then flip them and fry them for about 3 minutes on the other side.

Beware of Splatter

Hot oil can splatter out of the pan and burn your skin, so just be careful!

I find the best way to remove the mushrooms from the hot oil is with a sieve or a skimmer. Just scoop them up one or two at a time and transfer them to a stack of 2 or 3 paper towels to soak up excess oil.

Green tip: Paper products contribute to deforestation. Consider these bamboo paper towels! Bamboo naturally regenerates every few months, whereas trees cannot regrow once harvested.

Should You Have Leftovers

Fried Oyster Mushrooms will last in an air-tight container in the refrigerator for 3-4 days.

To reheat, bake in the oven at 350°F for about 10-15 minutes, until heated through and the exterior starts to get crispy again. Or you can reheat in the air fryer at 325 °F for about 5 minutes.

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste as much as you can!

What To Serve Fried Oyster Mushrooms With

These Fried Oyster Mushrooms stand tall on their own but also love a good sidekick. My go-to side for this dish is these Old Bay Fries with Quick Aioli, with these smashed potatoes coming in a close second.

Outside of the Old Bay Aioli, some ketchup, or honey mustard makes for a great dunk!

For a lighter side dish option check out this Purple Asparagus!

overhead shot of fried oyster mushrooms with honey mustard

Why You Should Make These Fried Oyster Mushrooms

  • They’re golden brown perfection! This recipe uses a frying technique that will get your edges nice and crispy and keep your mushrooms nice and tender.
  • They’re quick. On the table in under 30 minutes!
  • They’re sustainable. This recipe was created with the envrionment in mind. From the mushrooms down to the coconut milk and oil, this plant-based recipe uses lower impact ingredients so you can indugle with a clear conscience.

If you’re loving these Crispy Fried Oyster Mushrooms and looking for more vegan junk food, check out these Loaded Jackfruit Nachos and Black Bean Burgers.

Crispy Fried Oyster Mushrooms

4 from 9 votes
Recipe by Marley Goldin Course: DinnerCuisine: American


Prep time


Cooking time


Total time



Get your fried food fix with these perfectly seasoned Crispy Fried Oyster Mushrooms that are good for your mood and the planet!


  • 8 ounces oyster mushrooms

  • 3/4 cup whole wheat flour

  • 1 cup coconut milk (or other unsweetened non-dairy milk)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1-1 & 1/2 cups coconut oil (or vegetable or canola oil)


  • Prep your oyster mushrooms by rinsing them and slicing them off of the stem, about 1/2 an inch from the head.
  • Add coconut oil to a large pot or saucepan, so that the oil is about 1 inch deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer.

    Your target is to get your oil to 375°F.
  • Prepare your batter by adding whole wheat flour, coconut milk, salt, pepper, garlic powder, and onion powder to a shallow bowl and whisking to ensure there are no lumps.
  • In a second shallow bowl, add your panko bread crumbs.
  • Use your hands or a fork to dredge the mushrooms through the batter, until you’re left with a thick coat of batter on each mushroom.
  • Then, toss your battered mushrooms in the panko to coat.
  • Carefully drop your battered and coated mushrooms into the hot oil, being careful not to overcrowd the pan. I usually fry 5-7 mushrooms at a time.

    Fry for about 3-5 minutes on each side, until both sides are golden brown.
  • Use a skimmer or sieve to remove the mushrooms from the oil and place them on a stack of 2 or 3 paper towels to soak up any excess oil.
  • Transfer to a clean plate and serve hot.

Pro Tips

  • You can use peanut, canola, or vegetable oil in place of coconut oil with similar results if you prefer.
  • I highly recommend whole wheat flour, but you can absolutely use all-purpose if you prefer. Just add one extra tablespoon to your batter to make sure it is thick enough.

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4 thoughts on “Crispy Fried Oyster Mushrooms (Vegan)”

  1. This was delicious! I loved the crunch and how yummy it was. I used baby bella mushrooms and sliced them a bit thick. They turned out amazing. What sauce did you use in your picture? My family ate them without any sauce but I think something to dip it in would be great next time.

    1. OH YUM!!! I’ve got to try it with baby bellas!

      I actually used honey mustard to dip (my friend has a vegan “hunny” mustard recipe I linked to in the post) and it was TOP NOTCH! Thank you so much for taking the time to review 🙂

    1. Hi Rebecca! I haven’t tried it yet, but I am confident it will work if you spray the mushrooms with some olive or coconut oil and put them in at 400 for 8-10 mins. Let me know how it turns out!

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