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Buttermilk Fried Mushrooms

4.78 from 77 votes
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By: Sarah BondUpdated: Jan 08, 2021 43 Comments

This post contains affiliate links.

Air fryer fried oyster mushrooms recipe with a dipping sauce

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!

Air fryer fried oyster mushrooms recipe that tastes like vegetarian fried chicken in a bowl on a red background.

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).

Air fryer fried oyster mushrooms recipe in a bowl on a red background.

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!
Ingredients to make air fryer fried oyster mushrooms recipe.
Ingredients to make air fryer fried oyster mushrooms recipe.

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!

Ingredients to make air fryer fried oyster mushrooms recipe.

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!

Ingredients to make air fryer fried oyster mushrooms recipe.

Love Air Frying? Here’s how to air fry any veggie!

Air fryer fried oyster mushrooms recipe that tastes like vegetarian fried chicken in a bowl on a red background.

More meatless mains that carnivores will love!

Feeding a diehard carnivore? They’ll love these vegetarian dinners (all meat-eater approved!)

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  • Chickpea Tikka Masala
  • General Tso’s Cauliflower
Air fryer fried oyster mushrooms recipe in a bowl on a red background.

Buttermilk Fried Mushrooms

4.78 from 77 votes
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Author: Sarah Bond
Calories: 355kcal
Servings: 2 servings
Print Rate
This Buttermilk Fried Mushrooms recipe is about to revolutionize your vegetarian cooking. With fried oyster mushrooms and a crunchy coating, it tastes just like fried chicken!

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

Make vegan buttermilk by combining 1 ½ Tbsp lemon juice + 1 ½ cups plain soy milk.
*To use less oil, spritz with cooking spray for even coverage and less overall oil.

Nutrition Information

Serving: 1serving Calories: 355kcal (18%) Carbohydrates: 57g (19%) Protein: 12.4g (25%) Fat: 9.7g (15%) Saturated Fat: 1.7g (11%) Cholesterol: 5mg (2%) Sodium: 1012mg (44%) Potassium: 491mg (14%) Fiber: 3g (13%) Sugar: 6.7g (7%) Calcium: 120mg (12%) Iron: 3.8mg (21%)
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Rate this Recipe:




  1. Beverly Andrea says

    Posted on 3/24 at 4:02 pm

    Sounds yummy!!! Can’t wait to try it!!!
    Beverly

    Reply
    • Sarah says

      Posted on 3/25 at 10:39 am

      Ah would love to hear how it goes, Bev! 😀

  2. Tommy Coulter says

    Posted on 4/3 at 8:50 pm

    Could you use white mushroom if you can’t get oyster mushrooms?

    Reply
    • Sarah says

      Posted on 4/5 at 10:17 am

      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 😀

  3. Christopher DeBiase says

    Posted on 2/21 at 6:48 pm

    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.

    Reply
    • Sarah says

      Posted on 2/24 at 9:53 am

      Great question! Just grease the part of the pan that will be touching the mushrooms 😀

  4. Tiffany R says

    Posted on 2/25 at 5:21 pm

    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.5 stars

    Reply
    • Sarah says

      Posted on 2/26 at 1:56 pm

      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!

  5. Stanya Gorraiz says

    Posted on 2/26 at 10:19 pm

    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!

    Reply
    • Sarah says

      Posted on 2/27 at 8:46 am

      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!

  6. NN says

    Posted on 4/16 at 2:50 am

    This looks great! Can this be made with almond flour (my husband is gluten free)?

    Reply
    • Sarah says

      Posted on 4/16 at 9:01 am

      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!

  7. Chisom says

    Posted on 6/8 at 4:34 pm

    Hi Sarah, pls I dont really understand what butter milk is made of. Thanks

    Reply
    • Sarah says

      Posted on 6/8 at 4:53 pm

      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!)

  8. Chisom says

    Posted on 7/2 at 11:26 am

    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

    Reply
    • Sarah says

      Posted on 7/2 at 6:27 pm

      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! 😀

  9. Daris says

    Posted on 7/23 at 2:35 am

    Delicious5 stars

    Reply
    • Sarah says

      Posted on 7/23 at 4:24 pm

      Yay! Happy to hear it! 😀

  10. Michelle says

    Posted on 8/25 at 2:44 am

    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!5 stars

    Reply
    • Sarah says

      Posted on 8/25 at 11:58 pm

      YAY! So happy to hear it, Michelle! 😀

  11. JOE says

    Posted on 9/7 at 2:44 pm

    Hi Sarah i was wondering what dipping sauce you use in this recipe looks unbelievable cant wait to make it

    Reply
    • Sarah says

      Posted on 9/7 at 6:59 pm

      I love it with Ranch dressing! 😀

  12. Catharina says

    Posted on 10/23 at 11:44 pm

    This was good. First air fryer recipe I’ve tried. Next time I’ll shake flour on instead of rolling in flour.

    Reply
    • Sarah says

      Posted on 10/26 at 6:26 am

      Happy to hear it went well! Regardless of how you do it, be sure to shake off any excess flour before dipping in egg 😀

  13. tgd says

    Posted on 12/30 at 8:54 pm

    I this tonight using almond flour and arrowroot combined. They turned out really, really well.5 stars

    Reply
  14. C says

    Posted on 1/10 at 3:11 pm

    If we don’t have an air fryer, if is there a way to simply fry these? Recommended oil?

    Reply
    • Sarah says

      Posted on 1/10 at 6:47 pm

      I haven’t tried frying these, but I think it would work! I’d use a high heat frying oil, like soybean oil.

  15. Carol O'Bryan says

    Posted on 1/11 at 6:59 am

    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.

    Reply
    • Sarah says

      Posted on 1/11 at 7:04 am

      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.

  16. Michele Z says

    Posted on 1/17 at 8:44 pm

    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.

    Reply
    • Sarah says

      Posted on 1/18 at 12:00 am

      Sorry to hear it, Michele! If you let us know exactly what was wrong with it we may be able to help troubleshoot.

  17. Greta says

    Posted on 3/13 at 2:29 pm

    This is an excellent recipe! The texture reminded me of fried chicken!5 stars

    Reply
  18. Ryan says

    Posted on 4/14 at 8:29 pm

    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.4 stars

    Reply
  19. Uma says

    Posted on 5/31 at 5:11 pm

    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!

    Reply
    • Sarah says

      Posted on 6/1 at 2:30 pm

      YAY! So happy to hear you liked them! 😀

  20. CRYSTAL MC says

    Posted on 11/2 at 4:19 pm

    I SAW THIS RECIPE AND I MADE FOR MY FAMILY. IT WAS A HIT.5 stars

    Reply
  21. Marlene says

    Posted on 11/3 at 10:22 pm

    Thank you for sharing your amazing creations!4 stars

    Reply
  22. Karm says

    Posted on 11/29 at 11:07 am

    Hello

    Can I use Almond Milk instead of soy milk to make the butter milk?

    Reply
    • Sarah Bond says

      Posted on 11/29 at 11:57 am

      Yep that should be fine! 😀

  23. Andrea says

    Posted on 1/1 at 3:03 pm

    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.5 stars

    Reply
  24. Dana says

    Posted on 4/15 at 4:53 pm

    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…

    Reply
    • Sarah Bond says

      Posted on 4/16 at 5:23 pm

      It could be the buttermilk you used! Was it fresh or powdered? Greek yogurt would work well!

  25. Dawn says

    Posted on 5/19 at 2:26 am

    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!4 stars

    Reply

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A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

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