Fried Oyster Mushrooms
Serves 2
10 mins prep
20 mins cook
30 mins total
When I have a craving I head straight to the kitchen to whip something together – and these fried oyster mushrooms definitely hit the spot.
For the lemon garlic dipping sauce
Clean the mushrooms with a damp paper towel and trim where needed to get large single stems, keep about 1/2 inch of stem.
Put the mushrooms in a bowl with the buttermilk, making sure they are mostly submerged and let sit for 10 minutes.
While the mushrooms are in the buttermilk, mix the dry ingredients together in a low bowl and set aside.
Whisk together the dip ingredients and set aside in the fridge.
Add the avocado oil to a medium pot or high-sided pan, about 1 ½ – 2 inches oil and heat over medium-high heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles.
While the oil is heating, place a wire rack on a baking sheet aside for the cooked mushrooms.
Take mushrooms from the buttermilk and dip into the dry ingredients, coating both sides and shaking off excess flour. Next dip back into the buttermilk and then once more into the dry ingredients. Carefully drop a few mushrooms at a time the olives into the hot oil. Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour on both sides of the mushroom. Cook just a few at a time so as to not crowd the pot. If you find the mushrooms are getting too dark in colour, turn the heat down a bit.
Fry in batches until all mushrooms are completed and let mushrooms rest on the wire rack while the other mushrooms are frying.
Serve immediately with the lemon garlic dipping sauce!
