This Buttermilk Fried Mushrooms recipe is about to revolutionize your vegetarian cooking. With air fried oyster mushrooms and a crunchy coating, it tastes just like fried chicken!
If I’m being honest, I really wasn’t sure this recipe would work. I mean to make vegetarian fried “chicken” with mushrooms is one thing. But to nix the frying completely in lieu of air frying? It shouldn’t have worked. But oooh did it work.
There are a few tricks that make it work. We’ll briefly marinate the oyster mushrooms in buttermilk to infuse them with tangy flavor. Then we’ll bread them in a spiced flour mixture plus more buttermilk. Finally, we’ll throw them into the air fryer! Air frying these mushrooms gives them that distinctly crunchy, fried texture (with way, way less fat).
Ingredients for Buttermilk Fried Mushrooms
- Oyster Mushrooms: Oyster mushrooms have a distinct shape and texture that makes them a great substitute for meat.
- Buttermilk: Buttermilk is used to tenderize the meat in traditional fried chicken recipes. We’ll use it for it’s flavor to help mimic fried chicken! You can veganize this recipe by making vegan buttermilk (see recipe notes below).
- Flour + Spices: A quick blend of flour and spices will give the crunchy texture and loads of flavor. Adjust the spices to what you like!
Okay but how do you turn mushrooms into fried “chicken”?
To transform the humble oyster mushroom into vegetarian fried “chicken”, we’ll dip the mushrooms in buttermilk, then into our flour/spice blend. Shake off the excess then repeat the process once more for a nice thick coating. The distinct shape of oyster mushrooms helps lots of flour and spice cling to the surface, meaning more crispiness in the end!
At this point you could deep fry them, but I use an air fryer instead! Grease the bottom of the pan well then set your soon-to-be fried mushrooms in the air fry pan. Cook until they begin to dry out and turn golden, then brush with a little bit of oil (this is optional but I found it helps them to get that classic deep golden color). Let cool slightly (they’ll be piping hot) then dig in!
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Ingredients
- 2 heaping cups oyster mushrooms 125 g
- 1 cup buttermilk 240 mL, see notes for vegan substitute
- 1 ½ cups all-purpose flour 200 g
- 1 tsp each salt, pepper, garlic powder, onion powder, smoked paprika, cumin
- 1 Tbsp oil* 15 mL
Instructions
- Marinate: Preheat air fryer to 375 degrees F (190 C). Clean mushrooms then toss together with buttermilk in a large bowl. Let marinate for 15 minutes.
- Breading: In a large bowl combine flour and spices. Spoon mushrooms out of the buttermilk (save the buttermilk). Dip each mushroom in the flour mixture, shake off excess flour, dip once more in the buttermilk, then once more in the flour (in short: wet > dry > wet > dry).
- Cook: Grease the bottom of your air fry pan well, then place mushrooms in a single layer, leaving space between mushrooms. Cook for 5 minutes, th½en roughly brush all sides with a little oil to promote browning. Continue cooking 5 to 10 more minutes, until golden brown and crispy.
Tips & Tricks
Nutrition Information
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Beverly Andrea says
Sounds yummy!!! Can’t wait to try it!!!
Beverly
Sarah says
Ah would love to hear how it goes, Bev! 😀
Tommy Coulter says
Could you use white mushroom if you can’t get oyster mushrooms?
Sarah says
Hi Tommy! The batter won’t stick as well to round mushrooms but it’s worth a shot! Try looking in an Asian supermarket though, they almost always carry oyster mushrooms 😀
Christopher DeBiase says
When you say grease the pan, does that mean the mesh where the food goes or the outerpan that collects all the stuff that falls off? I hope in explaining that well enough.
If it is the other pan, what is the purpose of greasing it? Cleanup or cooking aid of some sort.
Sarah says
Great question! Just grease the part of the pan that will be touching the mushrooms 😀
Tiffany R says
I LOVE this recipe. Any time my partner and I go out and a restaurant has fried mushrooms, I always have to order them. I dunno why, but they’re one of my fave foods. The only downside is they’re usually little pockets of grease that make my stomach feel pretty ill later on, but not these! We bought an air fryer about a year ago and kept trying to find reasons to use it and this soon became one of our top go-tos. It’s easier than it looks AND satisfies my odd craving.
Sarah says
SO AWESOME! I was worried people might find this one a bit too labor intensive, although the results are so worth it. Happy you liked it!
Stanya Gorraiz says
This sounds amazing but I do not own an air fryer. Can this be made in an oven maybe with a baking rack over a sheet pan? If so, what temperature and time for cooking would you recommend? Would appreciate this modification, thank you!
Sarah says
Hi Stanya! I haven’t tried this recipe in an oven yet so I’m not entirely sure. I know it can be deep fried! But for the oven, you might try 400 to 425 degrees F for 10 to 15 minutes, but again I haven’t had the chance to try it so I’m not positive it will have the same effect (air fryers cook food quite differently). Best of luck!
NN says
This looks great! Can this be made with almond flour (my husband is gluten free)?
Sarah says
While I haven’t tried this, I think it could work! 😀 Would love to hear how it goes if you try out a GF option!
Brad says
I use cornstarch to thin the batter. Half cornstarch and half flour. Could use wheat or almond flour.
Chisom says
Hi Sarah, pls I dont really understand what butter milk is made of. Thanks
Sarah says
Buttermilk is typically the liquid that is left after you make butter. You can find it fresh in the milk section, or dried in the baking section. But if you can’t find it, you could use a watered down yogurt (just needs to be a little sour for the flavor!)
Chisom says
Hi Sarah, saw your recipe some weeks ago and decided to try it but it was not coming out like yours. Used home made soy milk plus lemon juice to make my buttermilk but didnt turnout golden and crispy. I have an analogue air fryer so what temperature should I use and at what time. What can I serve the buttermilk fried mushroom with?
Thanks
Sarah says
Hi Chisom! Try brushing a little oil all over the outside to help them brown better. Time and temp should be the same listed here 😀
And I love serving this with a hearty salad, like Chickpea Salad or Zucchini Corn Salad. Enjoy! 😀
Daris says
Delicious
Sarah says
Yay! Happy to hear it! 😀
Michelle says
Just made it and tried it on my children that eat chicken. Two thought it was chicken! It was so good! I will definitely make it again!
Sarah says
YAY! So happy to hear it, Michelle! 😀
JOE says
Hi Sarah i was wondering what dipping sauce you use in this recipe looks unbelievable cant wait to make it
Sarah says
I love it with Ranch dressing! 😀
Catharina says
This was good. First air fryer recipe I’ve tried. Next time I’ll shake flour on instead of rolling in flour.
Sarah says
Happy to hear it went well! Regardless of how you do it, be sure to shake off any excess flour before dipping in egg 😀
tgd says
I this tonight using almond flour and arrowroot combined. They turned out really, really well.
C says
If we don’t have an air fryer, if is there a way to simply fry these? Recommended oil?
Sarah says
I haven’t tried frying these, but I think it would work! I’d use a high heat frying oil, like soybean oil.
Carol O'Bryan says
i thought you not to but and oil in the air fryer.?i use nothing when i use mine. i di but one time have oil and i had a big smoke coming from it wow.never use anything since.
Sarah says
Most models of air fryer should allow you to put oil in. We like to use some oil with this recipe to perfectly replicate that fried “chicken” texture.
Michele Z says
Fail. Maybe the low fat buttermilk at Schnucks (only option) was the problem.Tried double dip and single dip in batter. Something is amiss. Also a miss.
Sarah says
Sorry to hear it, Michele! If you let us know exactly what was wrong with it we may be able to help troubleshoot.
Greta says
This is an excellent recipe! The texture reminded me of fried chicken!
Ryan says
Amazing texture and delicious. Had to pair with salty dip because I don’t think the recipe accounts for it. So use more salt or garlic salt.
Uma says
Gurl, I’m dead. Just made these and am floored by how good this was. It gave allll the KFC vibes I was looking for and I only had to tweak slightly bc I didn’t have almond milk. For the wet batter, I used chicken broth, fresh garlic, fresh lemon juice, bay leaf and a dash of umami. Dry batter followed your recipe including cumin (which was clutch). Crazy how well these turned out. Bravo!
Sarah says
YAY! So happy to hear you liked them! 😀
CRYSTAL MC says
I SAW THIS RECIPE AND I MADE FOR MY FAMILY. IT WAS A HIT.
Marlene says
Thank you for sharing your amazing creations!
Karm says
Hello
Can I use Almond Milk instead of soy milk to make the butter milk?
Sarah Bond says
Yep that should be fine! 😀
Andrea says
I made this using a batch of rather large oyster mushrooms and added old bay to the seasoning. Wow! Served it will cocktail sauce and it was amazing. It actually reminded me very much of fried oysters.
Dana says
Maybe it was my buttermilk? it was SOUR – way beyond a nice tang. unpleasant aftertaste. but i do love ‘shrooms and they were nice and crispy. great texture – almost like calimari. (I’ve just tried them reheated, in hopes the sourness would maybe mellow. no joy.) i may try these again with own greek yogurt i make. i so wanted to love them…
Sarah Bond says
It could be the buttermilk you used! Was it fresh or powdered? Greek yogurt would work well!
Dawn says
You should try this recipe with Chicken of the Woods (Laetiporus cincinnatus/Laetiporus sulfurous) or Maitake aka Hen of the Woods (Grifola frondosa) mushrooms instead of Oysters. It would be almost identical to fried chicken. This batter is great!