Buttermilk Fried Mushrooms

Name: Buttermilk Fried Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 heaping cups oyster mushrooms; 1 cup buttermilk (240 mL, see notes for vegan substitute); 1 1/2 cups all-purpose flour (200 g); 1 tsp each salt, pepper, garlic powder, onion powder, smoked paprika, cumin; 1 Tbsp oil*

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).

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

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.

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!

Buttermilk Fried Mushrooms

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!

Print Pin Rate

Course: Main Dishes, Side Dishes

Cuisine: American

Keyword: fried mushrooms, fried oyster mushrooms, vegetarian fried chicken

Diet: Dairy-Free, Vegan, Vegetarian

Occasion: 4th of July, Game Day

Time: 45 minutes or less

Prep: 30 mins

Cook: 15 mins

Total: 45 mins

Servings: 2 servings

Calories: 355kcal

Author: Sarah Bond

5 from 1 vote

INGREDIENTS

2 heaping cups oyster mushrooms
1 cup buttermilk 240 mL, see notes for vegan substitute
1 1/2 cups all-purpose flour 200 g
1 tsp each salt, pepper, garlic powder, onion powder, smoked paprika, cumin
1 Tbsp oil*

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, then roughly brush all sides with a little oil to promote browning. Continue cooking 5 to 10 more minutes, until golden brown and crispy.

NOTES

Make vegan buttermilk by combining 1 1/2 Tbsp lemon juice + 1 1/2 cups plain soy milk.
*Alternatively, spritz with cooking spray for even coverage and less overall oil.

NUTRITION

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