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Crispy Black Pepper Oyster Mushrooms with Spicy BBQ Ketchup

I am SO excited to be sharing this recipe for Crispy Black Pepper Oyster Mushrooms with Spicy BBQ Ketchup. Why? Because this is my new favourite app EVER. I have been wanting to  make crispy oyster mushrooms ever since I had them at our local pub. Can you believe it?! An Irish pub had crispy curry-spied fried oyster mushrooms on the menu. I was so excited! And they were craaaazy good.

So, naturally, I had to make my own. I wasn’t feeling curry so I decided to stick with good ol black pepper. I paired them with a spicy BBQ ketchup which is so easy to make. Its literally ketchup, hot sauce and bbq sauce! But the result is a tangy, sweet and smoky, spicy sauce that is perfect for dipping.

I originally thought I would try to air fry these mushrooms, but I was worried they would dry out given how thin they are once you shred them. Therefore, I went with pan frying. The result is crispy, golden, perfectly done mushrooms that will keep you coming back for more!

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Crispy Black Pepper Oyster Mushrooms with Spicy BBQ Ketchup


  • Author: Liv B
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings (as an appetizer) 1x

Description

Crispy pan-fried black pepper oyster mushrooms with a spicy BBQ ketchup dipping sauce!


Scale

Ingredients

Mushrooms:

  • 200 g oyster mushrooms, shredded by hand (just pull them apart- its easy!)
  • 1/4 cup all-purpose or gluten-free flour
  • 2 tbsp nutritional yeast
  • pinch of salt
  • 1 tsp smoked paprika or regular paprika
  • 1 tsp ground black pepper
  • 3 tbsp oil for frying
  • 1/2 cup nondairy milk

Spicy BBQ Ketchup:

  • 2 tbsp BBQ sauce
  • 2 tbsp ketchup
  • 1 tbsp hot sauce, such as Franks

Instructions

  1. In a shallow flat bowl, add the flour, nutritional yeast, salt, paprika and black pepper.  Whisk to combine. To a small bowl, add the nondairy milk. Line a plate with a few layers of paper towel. Set aside.
  2. Place a medium/large frying pan on medium heat. Add the oil and heat until the oil is hot and shimmering, about 30 seconds – 1 minute.
  3. Working in batches, dip some pieces of oyster mushroom in the nondairy milk, then into the flour mixture, tossing to coat. Shake off excess, then immediately add to the frying pan. Repeat with remaining mushrooms.
  4. Fry about 8 minutes total, flipping every few minutes to ensure even browning. If you see any starting to burn, remove them or lower the heat slightly.
  5. Once fried, place on the plate lined with paper towel to drain excess oil.
  6. Meanwhile, in a small bowl, stir together BBQ ketchup ingredients until combined.
  7. Serve immediately with the sauce for dipping. Enjoy!

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