Plus oil, salt & pepper
Get your fried food fix with these perfectly seasoned Crispy Fried Oyster Mushrooms!
Prepare your oyster mushrooms. Rinse them and slice off the stem, about 1/2 an inch from the head.
Whisk whole-wheat flour, coconut milk, salt, pepper, garlic powder, and onion powder in a shallow bowl. Pour Panko into a 2nd shallow bowl.
Use your hands or a fork to dredge the mushrooms through the batter in the first bowl, until you're left with a thick coat of batter on each mushroom.
Toss your battered mushrooms in the bowl with panko to coat. Make sure they are fully covered and then we're ready to fry!
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.
Add coconut oil to a large pot or saucepan, so that the oil is about 1 inch deep. Heat on medium up to target temperature of 375°F.
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. Getting hungry yet!?
Use a skimmer or sieve to remove the mushrooms from the oil. Place them on a stack of 2 or 3 paper towels to soak up any excess oil.
Transfer the mushrooms to plates or a sharing basket and serve with your favorite dipping sauce (I love honey mustard with mine). Enjoy!
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.