Ingredients
1 lb large oyster mushroom clusters
1½ cups unsweetened soy milk
1½ Tbsp apple cider vinegar
1 Tbsp hot sauce
1½ cups all-purpose flour
½ cup cornstarch
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1½ tsp poultry seasoning
1 tsp dried thyme
1 tsp ground black pepper
½ tsp white pepper
½–1 tsp cayenne pepper
1½ tsp salt
1 tsp baking powder
Vegetable or canola oil for frying
Make the vegan buttermilk: Stir soy milk, vinegar and hot sauce together. Let stand about 5–10 minutes.
Make the Southern breading: Combine flour, cornstarch, baking powder and all the seasonings in a large shallow bowl.
Keep the mushroom clusters fairly large. Dip each cluster into the vegan buttermilk, then thoroughly press it into the seasoned flour. For an extra-craggy Southern crust, dip it back into the buttermilk and flour a second time. Double dredging is particularly useful for creating those irregular crunchy edges.
Fry: Heat about 2 inches of oil to 350°F / 175°C. Fry a few pieces at a time until deep golden and crisp, roughly 3–5 minutes depending on their size. Don’t overcrowd the pan. Transfer to a wire rack and season immediately with a little extra salt.
Serve with vegan biscuits, mashed potatoes and gravy, collard greens, mac & cheese, coleslaw, or hot sauce.
Serves 4 Prep: 20 minutes Cook: 15–20 minutes