Fried Oyster Mushrooms: A Unique Appetizer That Is Really Easy to Prepare!

Some foods are just born entertainers. They walk into a room crisp, golden, and confident, and suddenly everyone forgets about the main course. Fried Oyster Mushrooms are that kind of appetizer. They’re not pretending to be anything they’re not, just honest, crunchy bites that disappear faster than you can fry the next batch.

The setup? You’ll dip oyster mushrooms in a homemade buttermilk-like mixture, coat them in a spiced flour and cornstarch blend, then fry them. You can serve this during a party as appetizers, or on a lazy Sunday side.

The Crispy Legacy of Fried Mushrooms

One of the earliest known recipes for fried mushrooms appears in Elizabeth Moxon's 1764 cookbook, English Housewifry. In this recipe, mushrooms were first boiled in salted water, then dried, dipped in a mixture of beaten eggs and wheat flour, seasoned with pepper and salt, and finally fried in butter.

Over time, fried mushrooms gained popularity in various regions. In the United Kingdom, battered mushrooms are commonly found in fish and chip shops and in North America, they are a staple appetizer in pubs and restaurants. Also, in Taiwan, fried oyster mushrooms are a popular street food, known for their crispy texture and savory flavor.

Today, fried mushrooms continue to be enjoyed globally, appreciated for their rich umami flavor and satisfying crunch. The bonus is that they’re not only delicious, but also packed with protein and fiber, perfect for convincing yourself this is, in fact, a balanced meal. Oyster mushrooms are also natural cholesterol fighters and are even studied for their immune-boosting compounds.

Pro Tips for the Best Fried Mushrooms

• Use oyster mushrooms for texture. Their layered shape gives you all those crispy edges which is ideal for frying.
• Chill your mushrooms before frying. A quick 10-minute nap in the fridge makes the batter cling better.
• A secret to that extra crunchy taste is double-dipping your mushrooms. If you're in the mood for drama, dip twice, milk, flour, back to milk, then flour again.
• Let fried mushrooms rest on a rack after frying to avoid sogginess.
• A sprinkle of thyme or parsley takes them from snack to snazzy in seconds.

Can I Use Other Mushrooms?

Sure, but keep in mind that oyster mushrooms are naturally tender and fan out beautifully, giving you more surface area for that spiced coating. Button mushrooms work too, though they tend to be denser and less crisp-happy.

What Do Oyster Mushrooms Taste Like?

Oyster mushrooms have a mild, slightly sweet flavor with earthy, umami-rich notes and a tender, almost buttery texture when cooked. Some varieties carry a faint seafood-like taste, making them a popular meat substitute in vegetarian dishes. When fried or sautéed, they become crisp on the outside and juicy inside, absorbing seasonings beautifully and adding depth to any recipe.

Can I Bake Them Instead?

You can try, but fair warning, it’s a whole different experience. The oven can’t replicate the same level of crispy, and you'll miss that just-fried texture. If you're determined, crank your oven high and use a wire rack to promote airflow.

Are These Mushrooms Spicy?

Nope, just flavorful. The paprika adds depth, not heat. Want to spice things up? Add a pinch of cayenne to the flour mix or serve with a spicy dip on the side.

How Do I Keep Them Warm Before Serving?

Place fried mushrooms on a baking sheet in a 90°C (200°F) oven while you work through batches. They'll stay crispy and warm without overcooking.

Can I Reheat Fried Mushrooms?

Yes, but avoid the microwave. Pop them in a hot oven or air fryer for 5–7 minutes to bring back the crunch. Reheating in oil works too.

How to Store Any Leftovers

You can store any leftovers in the fridge for about 2 days. But don’t store them covered while still warm because they’ll steam and get sad and soggy.

How to Make Fried Mushrooms

Step 1

Step 1

In a bowl, combine the milk and vinegar. Let it sit for 2 minutes while you prep everything else. This mixture gets a little tangy and helps the coating stick better.

In a bowl, combine the milk and vinegar. Let it sit for 2 minutes while you prep everything else. This mixture gets a little tangy and helps the coating stick better.

Step 2

Step 2

In a bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. This blend is your crunchy ticket to flavor-town.

In a bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. This blend is your crunchy ticket to flavor-town.

Step 3

Step 3

Toss your oyster mushrooms in the milk mixture, making sure each piece is coated. Then drop them into the flour mix and coat them thoroughly, press gently so the mixture sticks in every fold.

Toss your oyster mushrooms in the milk mixture, making sure each piece is coated. Then drop them into the flour mix and coat them thoroughly, press gently so the mixture sticks in every fold.

Step 4

Step 4

Heat your oil in a deep pan and fry mushrooms in batches for 3–4 minutes each, until golden brown.

Heat your oil in a deep pan and fry mushrooms in batches for 3–4 minutes each, until golden brown.

Step 5

Step 5

Serve immediately with your favorite dip.

Serve immediately with your favorite dip.