Spicy Crispy Oyster Mushrooms

Watch how to make it here

These juicy and tender crispy oyster mushrooms are breaded in a spicy gochugaru mixture and fried until perfection. Enjoy it as a snack! 

Notes:

  1. Store leftovers in the fridge for up to 2 days. Reheat in an air-fryer for maximum crispiness.

Prep Time

15 min

cooking time

20 min

Servings

2

total time

35 min

Difficulty

Ingredients

1
*To make the dry mixture*
2
2 cups panko breadcrumbs
3
1 tbsp garlic salt
4
1 tbsp gochugaru
5
1 tsp black pepper
6
*To make the batter*
7
1 cup all purpose flour
8
1/2 cup water
9
1 tsp garlic salt
10
1 tsp gochugaru
11
*For everything else*
12
8 oz oyster mushrooms
13
1 cup vegetable oil

Cooking Instructions

1
1
In two separate medium sized bowls, create the dredging station. In one bowl, combine the dry mixture ingredients. In a separate bowl, combine the batter ingredients.
2
2
Begin with dipping one piece of mushroom in the batter, making sure to fully coat it. Next, sprinkle the breadcrumb mixture until it fully coats the mushrooms.
3
3
In a pot, heat up the vegetable oil. You can test the oil by dropping a small piece of the dry mixture in the oil. If it forms little bubbles, it is ready. Add the mushrooms to the pan, without overcrowding the pan, and fry for 5 min on each side until golden. Transfer the mushrooms to a paper towel lined plate or baking tray.
4
4
Once the mushrooms have cooled down, serve with green cabbage and lemon. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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