Vegan Fried Chix Oyster Mushrooms

The mighty mushroom has triumphed again! 

I should have shown you a photo of these fried oyster mushrooms pulled apart so you could see how they look like chicken, but they were so tasty I forgot about photos as I swooned over the flavor!

Inspired by The Korean Vegan, fried "vegan chicken" has been on my to do list for a few weeks now and it was worth the wait! My version uses gluten free ingredients for the breading - white rice flour and cornstarch - and it didn't require a second fry to make it super crispy. As an omnivore, I used dairy milk, but use what suits you. 

And in case you did not know this already, dry sparkling wine is one of the best pairings with fried anything!

Note: I rarely deep fry anything, but when I do I use a mini wok since it requires less oil to get the depth I need. I do drain my cold, used oil afterwards thru a coffee filter and reuse the oil. 

Vegan Fried Chix Oyster Mushrooms with Chipotle Mayo

(serves 1-2)

a large bunch oyster mushrooms (6 inches long), broken into 5 pieces, stems intact 

Dry Ingredients 

1/2 cup white rice flour

1/2 cup corn starch

1/4 cup fine bread crumbs

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons gochugaru or other spicy chili flake powder

1/2 teaspoon salt

Wet Ingredients

1/2 cup milk

1 teaspoon cider vinegar

1 teaspoon soy sauce

Oil for deep frying - 2 plus cups

Clean off mushrooms gently by wiping with a clean dish cloth. Combine wet ingredients in a small bowl and gently press mushrooms into the liquid to soak it up; they will not be submerged and by the time you are frying the last one, all the liquid should be gone.

Combine all of the dry ingredients and toss with your fingers to combine well. Heat oil in a pan to at least 3 inches deep. Place a sheet pan lined with old newspaper or paper towels next to your pan with oil. 

When it reaches a temperature of 350 degrees, or a breadcrumb dropped in immediately begins to bubble, take one of the soaking mushroom pieces and gently dredge it in the dry ingredients, using your other hand to pack the dry batter into all of the nooks and crannies of the mushroom piece. Gently drop the battered mushroom into the oil and cover with a splatter guard if you have one. Allow to fry for 2 minutes then flip and cook the other side. Remove with a slotted spoon to the sheet pan. 

IMPORTANT: Wait at least 2 minutes for the oil to get hot again! Otherwise your mushrooms will soak up too much oil and will upset your stomach!

Repeat with remaining mushrooms pieces, allowing time for oil to become hot again in between each fried piece. Serve with your dipping sauce of choice - Pictured above is chipotle mayonnaise.

Hugs!