Crispy Fried Oyster Mushrooms
Mouth-watering crispy vegan ‘chicken’
Oyster mushrooms are the key for a vegan chicken alternative
This not-so-secret ingredient has been going viral as a vegan substitution to replicate the texture of many meats, such as pulled pork, calamari, yiros mix, and fried chicken. You can use any type available – from King Oyster to Pearl Oyster – they have a juicy, chewy and meaty texture but not a strong mushroom flavour, making them ideal for infusing with marinades and seasonings.
Layering flavours with The Salty Greek
While The Salty Greek can be used as a stand alone flavour, as it already contains 10 herbs and spices, you can also add other seasonings to add a different dimension. This recipe uses Chinese Five Spice in the marinade and is coated with The Salty Greek, creating an Asian-Mediterranean fusion that’s complex in flavour!
Revamp leftovers into a sticky glazed sensation
Like all fried foods, if not eaten immediately they’ll soften when they go cold. Don’t let leftovers go to waste though with this simple trick! Add a teriyaki sauce to a pan to reduce into a thick glaze, then add the leftover mushrooms in to reheat and evenly coat. These sticky glazed oyster mushrooms are an explosion of flavour, with an incredible crunch and juicy texture.
Ingredients
200g, Fresh oyster mushrooms
1 Tbsp, minced Garlic
1 Tbsp, Five Spice powder
3 Tbsp, Soy sauce
3 Tbsp, Rice flour (plus more to coat ~ 1 cup)
2 Tbsp, non-dairy milk
1 Tbsp, The Salty Greek
Neutral oil for deep frying (e.g. Sunflower)
Optional:
Teriyaki sauce to glaze
Recipe Steps
Marinade the mushrooms
Prepare the mushrooms by washing; squeeze excess water out.
Mix minced garlic, Five Spice powder and soy sauce with the oyster mushrooms. Let marinade for 5 minutes.
Add rice flour and milk, stirring to evenly coat.
Batter the mushrooms
In a shallow dish, add more rice flour. Coat the mushrooms and let sit for 5 minutes to absorb the flour.
Deep or shallow fry the coated mushrooms
Heat a neutral oil over medium heat. Fry in small batches for 3-6 minutes until crispy. Transfer to a paper towel to absorb excess oil.
Toss together with The Salty Greek.
Add a teriyaki glaze
Add teriyaki sauce to pan to reduce to a glaze. Mix in the mushrooms until evenly coated. Optionally, top with sesame seeds.
Tip to reheat: Being fried, they are best eaten immediately or they will go soft. To reheat, cook in an oven or air fryer until crispy again or panfry with a glaze.
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