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.
Use damp paper to clean the mushrooms as needed. Do not wash, or they may become waterlogged!
Separate the mushrooms from each other. Cut off any dirty tough stems, but leave as much as possible.
In a shallow dish, stir together the bread crumbs, salt, pepper, garlic, paprika, and cayenne. Set aside.
In another shallow dish, whisk the eggs and almond milk together until smooth.
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.
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.
If using the air fryer, coat the mushrooms with cooking spray and air fry for about 15 minutes, checking occasionally, until crisp and golden.
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.
Remove the fried oyster mushrooms from the oil/air fryer and place on paper towels to absorb excess oil.
Enjoy right away while warm.
Choose the largest oyster mushrooms you can find for this recipe. Other types of mushrooms are not recommended as substitutes.
- 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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