Wet Batter Ingredients:

  • 1/2 cup of almond milk -1/2 cup of water 3/4 cup of all-purpose flour (can sub for tapioca flour)

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp of paprika

  • 1/4 tsp sea salt

  • 1/4 tsp ground pepper

Breading Ingredients:

•2 cups of all-purpose flour (or tapioca flour)
•1 tbsp sea salt
•1 tbsp chili powder
•2 tsp garlic powder
•2 tsp onion powder
•1 tsp ground pepper
•1 tsp smoked paprika
•1/2 tsp ground cumin
•3 tsp ground all-spice



Combine the batter ingredients together in a large mixing bowl. Place the mushrooms into the batter and coat well. Let them sit for 15 minutes . While the oyster mushrooms sit in the batter, preheat oven to 350 degrees. Place biscuits on baking sheet and bake for 10-15 minutes. Then heat up oil in nonstick pan. Heat it up to 355 to 360 degrees. Once mushrooms sit in batter for 20 minutes, combine the breading ingredients together in another large mixing bowl. 

Once the oil is at the right temperature take mushrooms out of the wet batter and coat in the breading. Then go back into the other bowl of wet batter and coat well. Then go back and place mushrooms in the breading. Then add mushrooms to the frying oil. Cook until golden brown.

Take biscuits out of the oven and place fried oyster mushroom inside biscuit. To serve, drizzle gravy and buffalo-style hot sauce over the fried mushrooms. To make hot sauce add vegan butter, Frank’s Hot Sauce and paprika to bowl.

For video tutorial, click here.

And for more recipes, check out my vegan e-books!