Squid-style salt and pepper oyster mushrooms

By Elisa Booker

September 12, 2017

This is a great starter for a dinner party or just as an indulgent lunchtime snack! The mushrooms can also be substituted for tofu.

  • Prep: 10 mins
  • Cook: 12 mins
  • Yields: 4 starter-sized servings


1 packet oyster mushrooms

Oil for cooking - preferably light

Wet Batter Ingredients

1/2 cup plain flour

1 tsp onion powder

1 tsp garlic powder

1/4 cup sriracha (optional but i like the kick it gives)

3/4 cup water

Dry Batter Ingredients

1 cup plain flour

2 tsp onion powder

2 tsp garlic powder

salt and pepper to taste (be conservative as you can always season once fried if you need to)

To serve

shallots, chopped

red chillies, chopped

garlic, sliced

squeeze lemon (optional)

sweet chilli sauce (optional)


1Fry the shallots in hot oil until start to turn golden - remove with slotted spoon and allow to drain on paper towel

2Repeat with garlic and then chilli and set aside

3Pull the mushrooms into roughly 2 inch pieces (no need to be too specific - that's just a guide)

4Make wet batter by combining all wet batter ingredients

5As above with dry batter

6Coat mushrooms in wet batter then in dry batter and add to the hot oil (do this is batches) turn after a minute or so and keep turning to ensure crisping on both sides

7Once golden and crispy leave to drain on paper towel

8Serve the mushrooms with the crispy shallots, garlic and chilli with a squeeze of lemon juice and your preferred dip


1 Review

Jen Booker

September 30, 2017

This is sooooo good! I love it! Only worth the effort for a special occasion, but it’s so yum.

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