This is my take on Vegan Fried Chicken with Fried Oyster Mushrooms. They are super crispy with a double batter and so easy to make!.
You will be amazed when you try these crispy Fried Oyster Mushrooms. I know it sounds crazy, but they look and taste just like fried chicken, but they’re vegan! Anthony thought I bought him KFC when he saw the tray, haha! I love fried chicken, I can’t lie. It’s one of the only foods I still crave since becoming mostly plant based. These are a great substitute and are my take on vegan fried chicken. The texture of the mushrooms are so similar it’s crazy!.
You can also use them to make the most epic Vegan Chicken Sandwich. Ive made mine with a crunchy fresh slaw and a vegan honey mustard dressing, its a must try! Some more tasty vegan recipes you must try are my Vegan Bolognese, Rice Paper Dumplings and Cauliflower Steaks. [feast_advanced_jump_to].
This recipe for Fried Oyster Mushrooms is very simple and makes them very crispy. It’s great for nights when you want something crunchy and fried. They also make a great appetizer for a get together or on game day too. I rarely eat or cook fried foods, but these are one of those exceptions that I can’t say no to!.
Have you ever tried to convince your meat-loving friend that mushrooms can actually taste like chicken? Well, I’m here to tell you it’s totally possible! As someone who’s experimented with plant-based cooking for years, I’ve discovered that with the right techniques, mushrooms can transform into a delicious chicken-like experience that’ll satisfy even dedicated carnivores.
This guide will teach you everything you need to know to turn plain mushrooms into tasty chicken-like treats. It’s not magic—it’s culinary science!.
Understanding the Flavor Foundation
Let’s talk about our goals before we start talking about techniques. Chicken has a unique savory richness called umami, as well as mild poultry notes and a satisfying texture. Our goal isn’t to completely hide the flavor of the mushrooms, but to bring out some of them while hiding others.
As a result of their ability to absorb flavors well, mushrooms are perfect for this change. They already have umami compounds in them, which gives us an advantage.
Choosing the Right Mushroom Varieties
Not all mushrooms are created equal when it comes to mimicking chicken. Here are the top performers
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Oyster Mushrooms: These are great for “pulled chicken” dishes because they have a light, slightly chewy texture that is easy to shred. Their mild flavor readily absorbs seasonings.
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King Oyster Mushrooms (Trumpet Mushrooms): When scored and pan-fried, the stems develop a satisfyingly meaty texture. These are particularly good for creating “chicken cutlets.”
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Shiitake Mushrooms: Rich in umami and have a firm, meaty texture when cooked.
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Lion’s Mane Mushrooms: Often described as having a seafood-like texture, they can also be manipulated to resemble shredded chicken.
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Portobello Mushrooms: Great for larger “cutlets” with their robust, earthy flavor.
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Maitake (Hen of the Woods): Delicate texture that becomes crispy when fried.
The Umami Boost: Layering Flavors
Concentrating Natural Mushroom Umami
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Roasting: High-heat roasting allows moisture to evaporate, intensifying flavors. This works especially well with heartier mushrooms.
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Dehydration: Drying mushrooms concentrates the glutamates responsible for umami. You can rehydrate them later for a more intense flavor.
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Making Mushroom Stock: Use mushroom scraps and stems to create a rich stock for cooking your mushrooms.
Adding Umami Enhancers
These ingredients will help boost the savory, chicken-like flavor:
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Nutritional Yeast: Adds a cheesy, nutty flavor that enhances umami. This is a game-changer ingredient!
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Soy Sauce or Tamari: Provides a salty and savory depth. (Tamari is gluten-free)
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Miso Paste: Fermented soybean paste that offers complex, deeply savory flavors.
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MSG (Monosodium Glutamate): While controversial, it’s highly effective as an umami enhancer. Use sparingly.
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Dried Seaweed (Kombu): Even a small piece added during cooking can significantly boost umami.
Replicating Chicken’s Texture
Texture is just as important as flavor when creating a convincing chicken alternative. Here’s how to manipulate mushroom texture:
Preparation Techniques
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Shredding/Pulling: After cooking oyster or lion’s mane mushrooms, shred them to create a texture similar to pulled chicken.
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Scoring and Pan-Frying: Score the surface of king oyster mushroom stems to help them crisp up and become more substantial.
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Pressing: Remove excess moisture before cooking for a firmer texture. Either press between paper towels or use a mushroom press.
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Breading and Frying: Creates a crispy exterior and juicy interior reminiscent of fried chicken.
Moisture Control Tips
Mushrooms contain a lot of water which can lead to soggy results:
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Don’t overcrowd the pan: Cook mushrooms in batches to ensure proper browning.
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Use high heat: This helps evaporate moisture quickly.
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Avoid washing if possible: Wipe mushrooms clean with a damp cloth instead.
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Salt lightly at the beginning: Salt draws out moisture, but early salting helps develop flavor as the moisture evaporates.
Strategic Seasoning: The Poultry Profile
Now for the most crucial part—seasoning! The right combination of herbs and spices will trick your taste buds into believing you’re eating chicken.
Essential Chicken Seasonings
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Poultry Seasoning: A blend of thyme, sage, rosemary, and marjoram is essential.
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Garlic & Onion Powder: Provides a savory base.
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Salt & Pepper: Don’t be shy with the salt—it’s crucial for bringing out other flavors.
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Paprika: Adds color and a hint of smoky flavor.
Flavor Elevators
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Smoked Paprika: Provides a deeper, smokier flavor reminiscent of grilled chicken.
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Celery Seed: Adds a subtle earthy note often found in chicken broth.
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Turmeric: Contributes a subtle golden color and earthy flavor.
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White Pepper: Offers a sharper, more pungent pepper flavor than black pepper.
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Chicken-style bouillon powder (vegetarian/vegan): A shortcut to instant chicken flavor (use sparingly).
Cooking Methods for Best Results
Different cooking methods yield different results:
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Sautéing: Quick and easy, allows for browning and caramelization. Perfect for smaller mushrooms like cremini or button.
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Roasting: Brings out deep, earthy flavors and creates a slightly chewy texture. Ideal for larger mushrooms like portobello or oyster.
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Frying (pan-frying or deep-frying): Creates a crispy exterior and tender interior, reminiscent of fried chicken. Great for sliced mushrooms or “cutlets.”
Recipe: Oyster Mushroom “Chicken” Nuggets
Here’s one of my favorite recipes to get you started:
Ingredients:
- 1 pound oyster mushrooms, torn into bite-sized pieces
- 1 cup all-purpose flour (or gluten-free alternative)
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried sage
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp white pepper
- 1 cup plant-based milk
- 1 tbsp soy sauce or tamari
- 1 cup breadcrumbs
- Oil for frying
Instructions:
- Pat mushrooms dry with paper towels to remove excess moisture.
- Mix flour, nutritional yeast, and all seasonings in a bowl.
- In another bowl, combine plant-based milk and soy sauce.
- Place breadcrumbs in a third bowl.
- Dip mushroom pieces in flour mixture, then milk mixture, then coat with breadcrumbs.
- Heat oil in a pan over medium-high heat.
- Fry breaded mushrooms until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve hot with your favorite dipping sauce!
Common Mistakes to Avoid
- Overcrowding the pan: This leads to steaming instead of browning. Cook in batches.
- Adding too much water: Dilutes flavor and makes mushrooms soggy.
- Using low heat: Prevents proper browning and caramelization.
- Not seasoning properly: Results in bland mushrooms. Be generous with seasonings!
FAQ: Your Burning Questions Answered
Can I really make mushrooms taste exactly like chicken?
It’s important to manage expectations. You won’t achieve an exact replica, but you can create a savory, umami-rich dish that captures the essence of chicken flavor. Think of it as an inspired interpretation, not a perfect imitation.
Is nutritional yeast really necessary?
While not strictly necessary, nutritional yeast adds a significant boost of umami and cheesy flavor that enhances the overall savory profile. It’s highly recommended for the best results.
How do I make mushrooms crispy?
The key is removing as much moisture as possible before cooking and using high heat. Tossing mushrooms with a light coating of cornstarch or arrowroot powder before cooking can also add extra crispness.
What if I don’t like the earthy taste of mushrooms?
Choose milder varieties like oyster mushrooms. Thorough cooking can help mellow the earthiness, and stronger seasonings like garlic, onion, and smoked paprika can mask it.
Can I use canned mushrooms?
Fresh is definitely best! Canned mushrooms tend to be waterlogged and lack the flavor and texture of fresh ones. If you must use canned, drain them thoroughly and pat them dry before cooking.
What sides pair well with “chicken” mushrooms?
Mashed potatoes, roasted vegetables, rice, quinoa, or a simple green salad all work great. Choose sides that complement the savory flavor of the mushrooms.
Final Thoughts
With these techniques in your culinary arsenal, you’ll be amazed at how convincingly mushrooms can mimic chicken. The key is combining the right umami enhancement, texture manipulation, and strategic seasoning.
Remember, the goal isn’t perfect replication but creating a delicious, satisfying dish that stands on its own merits while evoking the familiar comfort of chicken. I’ve served these “chicken” mushrooms to die-hard meat eaters who were genuinely surprised at how satisfying they found them!
So next time someone says plant-based food can’t be as satisfying as meat, serve them these chicken-style mushrooms and watch their misconceptions disappear with every bite!
Ingredients to make Fried Oyster Mushrooms
- Oyster mushrooms are the show-stopper! They’re very pretty and have a mild flavor that lets them take on any flavor you add.
- Flour is used for the batter. I made both the dry and wet batter with plain all-purpose flour. Whole-wheat flour can also work. I haven’t used gluten-free flour in this recipe yet, but I think it should work just fine!
- Spices are added to oyster mushrooms to make them taste better and change their color. I mixed paprika, turmeric, garlic powder, onion powder, and cayenne pepper together.
- When you fry food, make sure you use a neutral oil with a high smoke point. Some other oils you could use are avocado oil, sunflower oil, grape seed oil, or even vegetable oil. Here are some sauces to dip your bread in:
- To make creamy BBQ, mix mayonnaise, BBQ sauce, and a little apple cider vinegar in equal parts.
- Sriracha aioli
- Ketchup
- Honey mustard
How to make Fried Oyster Mushrooms
Follow my simple steps to make these delicious fried oyster mushrooms. Here I breakdown how to prepare the batter, coating the mushrooms and frying.
- To start, wipe the oyster mushrooms clean with a damp paper towel to get rid of any dirt. Add the flour, all the spices, salt, and black pepper to the spice mix. Mix together until well combined.
- Put ⅓ cup of the flour from the first bowl into a second bowl along with ¾ cups of water. Whisk together until to achieve a smooth batter consistency.
- First, dip each mushroom in the wet batter, and then in the dry batter. Coat each mushroom twice, first in the wet batter and then in the flour mixture. Make sure that all of the flour is on the mushrooms.
- Put oil in a pot and heat it over high heat. Carefully add mushrooms one at a time, in groups. For smaller pots, you can fry a few at a time. Don’t put too many in at once. After a few minutes, take them out of the oil and place them on paper towels to soak up the extra oil. Then, put them on a cooling rack to keep them crispy until the rest are done. Enjoy with your favourite dipping sauce!.
