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Buffalo Oyster Mushrooms

Wing Sauces



General Ingredients

  • Oyster Mushrooms
  • Frying Oil
  • Pickles

Batter Ingredients

  • 3/4 Cup Unsweetened Almond Milk
  • 1/2 Cup Unbleached Flour
  • 2tsp Garlic Powder
  • 2tsp Onion Powder
  • 1tsp Cumin
  • 2tsp Smoked Paprika
  • 1/2tsp HimalaSalt vegan chicken salt

Breading Ingredients

  • 2 Cups Unbleached Flour
  • 2tbsp HimalaSalt vegan chicken salt
  • 1tsp Smoked Paprika
  • 1tsp Celery Seeds
  • 1/2tsp Ground Nutmeg
  • 1/2tsp Ground Cumin



  1. In a large bowl, mix together all batter ingredients. Mix all breading ingredients in a separate bowl. 
  2. Take the oyster mushrooms and dredge them in the batter mixture. Let it sit for 15 minutes or until oil for deep frying is hot. 
  3. Heat oil on medium high heat in a cast iron dutch oven. 
  4. Once the oil is hot, take the oyster mushrooms from the batter mixture and toss in the breading mixture. 
  5. Place mushrooms in hot oil and cook until golden. 
  6. Once golden, remove mushrooms and place on a stainless steel pan to cool. 
  7. Use a large bowl to toss the mushrooms in Moore’s Original Buffalo Wing Sauce until coated.
  8. Serve. (Sides of pickles and potato wedges are optional.)

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