A vegan deep-fried oyster mushroom recipe that tastes like classic fried chicken.
Put 3/4 cup of plant-based milk in a shallow bowl with 1 teaspoon of apple cider vinegar and 1 teaspoon hot sauce. Give it a stir and let it sit for at least 5 minutes to let it thicken.
In a separate bowl, mix 1/3 cup flour, 1/4 cup corn starch, 1/4 cup cornmeal, 1 tsp oregano, 1 tsp creole seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and 1/4 tsp black and white pepper.
Once the mushrooms have sat for about 1/2 hour, place them in a colander and rinse the salt off of them, then pat them dry with a paper towel.
Heat oil to 370° F (187° C) either in a deep fryer or in a pan. (Use a thermometer or test a small mushroom to make sure you have the correct temperature. It should bubble as soon as it hits the oil and become golden brown after about 2-3 minutes of cooking.)
Place the mushrooms in the hot oil and cook for about 2-3 minutes until the bubbling slows and they become golden brown.