Crispy Fried Mushrooms with Spicy Sauce

March 2, 2022
crispy fried mushrooms

These Crispy fried mushrooms are the new kids on the block!

Tender mushroom strips fried to golden crunchy perfection and slathered in a glossy spicy sauce. Holy moly, am I the only one salivating right now? These crispy fried mushrooms are the ultimate comfort food and are just as good as fried chicken. BONUS: they can easily be made vegan! Perfect to serve as a pre-dinner snack, at movie nights or even in tacos or salads, these crispy fried mushrooms are everything you’ve been searching for.

SERVES 4 / PREP TIME 20 min / COOK TIME 15 min


  • 5 large king oyster mushrooms

For the dredge mix

  • 1 ½ cups flour
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 ½ tsp dried origanum
  • 1 ½ tsp onion powder
  • 1 ½ tsp smoked paprika
  • 1 ½  tsp garlic powder
  • 1 tsp chilli powder
  • 1 tsp dried thyme
  • 1 ½ tsp baking powder
  • Oil, for deep-frying

For the wet mix

  • ½ cup flour
  • 1 cup buttermilk
  • ¼ cup water

For the spicy sauce

  • 150g butter
  • ¼ cup maple syrup
  • 1 tsp cayenne pepper
  • ½ tsp chilli powder


1. Pull apart the mushrooms into strips or slice them into your desired shapes.

2. Whisk the dredge ingredients together in a shallow dish. Combine the ingredients for the wet mix in a separate dish; season well and add a touch more water if the batter appears too thick.

3. Working one piece at a time, toss the mushrooms in the wet mixture, allow any excess batter to drip off and then toss in dry ingredients until well coated. Place the coated mushrooms on a tray; repeat with remaining mushrooms.

4. Heat oil in a large heavy-based frying pan. Deep-fry the mushrooms for 4-5 minutes, turning occasionally, until golden and crisp. Place on a wire rack with a tray underneath to catch any drips of oil.

For the spicy sauce

1. Melt together all the ingredients – add more cayenne pepper and chili powder if you’d like a stronger spicy kick. Brush sauce on mushrooms and enjoy!


Vegan-ify your Crispy fried mushrooms!

  • Sub the buttermilk for 1 cup dairy-free milk and 1 tbsp lemon juice. Set aside for a few minutes to curdle. Depending on the thickness of your butterm*lk, you may not need to add any water to your batter.
  • For the spicy sauce, use dairy-free butter or margarine. 

Did you make our recipe? Tag us on Instagram @foodandhomesa!


Veggie Pad Thai

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