How To Make Pink Oyster Mushroom
Serve this pink oyster mushroom recipe for a savory meal. Whether pan-fried or air-fried, enjoy a crispy bite coated with eggs & breadcrumbs.
Ingredients
- 5 oz oyster mushrooms
- 1½ cups breadcrumbs, panko or plain
- 1 tsp sea salt
- 1⁄2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1⁄4 tsp cayenne pepper
- 2 eggs, or flax egg
- 2 tbsp plain almond milk
- vegetable oil, or cooking spray
Instructions
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Use damp paper to clean the mushrooms as needed. Do not wash, or they may become waterlogged!
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Separate the mushrooms from each other. Cut off any dirty tough stems, but leave as much as possible.
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In a shallow dish, stir together the bread crumbs, salt, pepper, garlic, paprika, and cayenne. Set aside.
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In another shallow dish, whisk the eggs and almond milk together until smooth.
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Coat 1 mushroom in the egg mixture. Next, coat the mushroom in the breadcrumb mixture. Repeat until all the mushrooms are coated in bread crumbs.
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Preheat an air fryer to 375 degrees F or heat about 1-inch of vegetable oil in a deep, medium-sized saucepan over medium-high heat, until just starting to sputter.
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If using the air fryer, coat the mushrooms with cooking spray and air fry for about 15 minutes, checking occasionally, until crisp and golden.
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If pan-frying, carefully add just a few of the mushrooms at a time to the hot oil, turning once or twice with tongs, for about 1 to 2 minutes per side until crisp and golden.
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Remove the fried oyster mushrooms from the oil/air fryer and place on paper towels to absorb excess oil.
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Enjoy right away while warm.
Recipe Notes
Choose the largest oyster mushrooms you can find for this recipe. Other types of mushrooms are not recommended as substitutes.
Nutrition
- Sugar: 4g
- :
- Calcium: 134mg
- Calories: 244kcal
- Carbohydrates: 40g
- Cholesterol: 82mg
- Fat: 6g
- Fiber: 6g
- Iron: 4mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 2g
- Potassium: 491mg
- Protein: 11g
- Saturated Fat: 2g
- Sodium: 929mg
- Trans Fat: 1g
- Vitamin A: 3120IU
- Vitamin C: 7mg
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