Go ahead, try to stop yourself after eating a few pieces of these crispy little Fried King Oyster Mushrooms. They're sooo irresistible and addicting, especially with the spicy, creamy chili oil mayo sauce. In this easy recipe, I'll show you how to cook king oyster mushrooms in the air fryer AND on the stove-top, so you can choose what works for you.
Just to make sure there's no confusion: this is a recipe for king oyster mushrooms, also known as king trumpet mushrooms—you know, those um, interesting-shaped mushrooms. They're different than oyster mushrooms. If you came here for an oyster mushroom recipe, you should check out these air fryer oyster mushrooms.
Jump to:
- Fried king oyster mushrooms
- Chili oil mayo
- King oyster versus king trumpet mushrooms, and what do they taste like?
- Deep fry versus air fry king oyster mushrooms
- Ingredients
- Equipment
- Breading instructions
- Air fryer instructions
- Deep-frying instructions
- Reheating fried mushrooms
- Fried King Oyster Mushrooms (Air Fryer and Deep Fried) with Chili Oil Mayo
- Reviews
Fried king oyster mushrooms
My favorite thing to do with mushrooms is to fry them, if you haven't noticed (umm hello pan-friend lion's mane and air-fried chicken of the woods!). Crispy coating + earthy, tender, juicy mushrooms is such a great combination, in my opinion.
This easy fried king oyster recipe has just a few simple ingredients for a flavorful breading: flour, water, and a few seasonings. I'll admit, the recipe is a bit messy because you do have to dip the mushroom slices into batter and flour, but it's sooo worth it! And once you get in the swing of things with dipping, dredging, and cooking, this mushroom appetizer comes together quickly.
Chili oil mayo
The easy spicy mayo that I use as a dip for these mushrooms is one of my FAVORITE things! I use it for my fried enoki mushrooms and for my roasted cauliflower leaves. It has just 3 ingredients: mayo, chili oil, and lemon or lime juice. It's PERFECT for a king oyster mushroom appetizer, so give it a try.
King oyster versus king trumpet mushrooms, and what do they taste like?
King oyster and king trumpet mushrooms are the same thing! These mushrooms are mostly stem, and they have a meaty texture. They're often used in vegan "scallop" recipes, however I am not claiming that they taste like scallops. They have a mild mushroom flavor, nothing too earthy. Because of this, they're a great "beginner" mushroom recipe for those who might not be huge mushroom fans. They're definitely more mild in flavor than baby bella mushrooms, which are commonly used in cooking.
In this recipe, these fried mushrooms look exactly like chicken nuggets, so you can definitely call them mushroom nuggets or vegan nuggets if you like!
More unique mushroom recipes: Lion's Mane Steaks
Deep fry versus air fry king oyster mushrooms
In this recipe, I give you instructions to air fry and deep fry king oysters. This is one of the few recipes out there where the air fryer version is honestly as good as the deep-fried version! They come out perfectly crispy either way.
In addition to being a LOT lower in calories, air frying breaded king oyster mushrooms also has the bonus of being less messy because you don't have to deal with oil splatters. And it's a more hands-off cooking method. However, deep-frying them or frying them in a pan with a couple of inches of oil is also a great option if that's what you prefer.
Ready to get started?
Ingredients
For the mushrooms:
- 1 lb king oyster mushrooms aka king trumpet mushrooms (that's 2 very large ones or 3-5 small-medium ones)
- 1.5 cups all-purpose flour
- 1.5 teaspoons paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1.5 teaspoons salt
- 1 teaspoon freshly ground black pepper
- optional: pinch of cayenne pepper powder, or more to taste
- ¾ cup + 2 tablespoons water
- for deep frying: 1-2 cups of cooking oil, such as canola or peanut oil
- for air frying: oil sprayer
- optional: lemon or lime wedges for serving
For the chili mayo:
- ¼ cup mayo (you can use lite mayo if you want, the other ingredients in this dip help add lots of flavor)
- ½ - 1 teaspoon chili oil (this stuff is SPICY, use a little bit at first if you're unsure)
- 1 teaspoon lemon juice or lime juice
More delicious deep-fried appetizers: Avocado Tempura
Equipment
- Small tongs or a fork (for dipping and dredging the mushrooms and not getting your hands dirty)
- 2 bowls for the breading, 1 small bowl for the dip
- Measuring cups and spoons
- For air frying: oil sprayer and air fryer (I love this refillable oil sprayer!)
- For deep-frying: small pan with high sides, heat-safe tongs, plate lined with paper towels
More tasty deep-fried appetizers: Fried Jalapeños
Breading instructions
The dipping and breading instructions are the same whether you air fry or oil-fry these mushrooms.
Start by wiping the mushrooms clean with a damp paper towel.
Slice the mushrooms into ⅓-inch slices. If the mushrooms are very small, you can cut on the diagonal so you have larger slices. You'll notice the mushrooms are tougher at the bottom, those parts will be chewier an not as tender as the top parts. I don't mind them, but my husband doesn't like them as much.
In a medium-large bowl, combine the flour with the seasonings and mix well.
Take HALF of the flour mixture and place it in another bowl. Add ¾ cup + 2 tablespoons water. Whisk together really well until no lumps remain.
Dip each piece of the mushrooms into the wet mixture and coat on all sides. Let the excess drip off.
Place the dipped mushroom into the dry flour mixture. Use a fork or tongs to coat it on all sides. It's OK if there's excess flour.
Choose whether you're going air fry or deep-fry and keep reading for instructions for both.
While the mushrooms are cooking, combine all the ingredients for the dip in a small bowl and mix well. Adjust the flavor to your tastes, if needed, by adding more spice, lemon/lime juice, or seasoning with salt.
More mushroom side dishes to try: Sauteed Potato and Mushroom Side Dish
Air fryer instructions
If you air fryer requires preheating, preheat to 375F.
Place the prepared mushrooms on your air fryer basket or tray. Spray the tops with cooking oil. Tip: hold the basket or tray over a sink or trash can so that the oil spray doesn't get your counter or more dishes dirty.
Air fry at 375F for 10 minutes, checking on the mushrooms after about 7 minutes. If you have good air flow all around, you might not need to flip the mushrooms halfway. If the bottom is not turning golden brown, flip the mushrooms and continue cooking.
Remove from the air fryer, let cool for a few minutes, squeeze some lemon or lime juice on top, and serve with the dip.
More unique mushroom recipes: Enoki Mushroom Soup with Soba Noodles
Deep-frying instructions
Add enough cooking oil to a small pan to get about 1-2 inches of oil in there. Heat the oil over medium heat until it starts to bubble when a toothpick is inserted (or when you carefully drop a tiny bit of the liquid batter).
Use tongs to carefully place the breaded mushrooms into the hot oil—they should start frying immediately. If bubbles don't form, the oil is too cold. Fry for about 3-4 minutes, flipping halfway through. You can fry several pieces at a time as long as they're not touching each other.
Use tongs to carefully remove the cooked mushrooms and place on a plate lined with paper towels to absorb excess grease. Allow to cool for a few minutes, squeeze some lemon or lime juice on top, and serve with the dip.
Reheating fried mushrooms
These fried trumpet mushrooms will keep well in the fridge for 1-2 days. Reheat them in the air fryer until crispy, or in the oven at a hot temperature or under the broiler for just 1-2 minutes.
More mushroom appetizers to try: Mimolette Stuffed Mushrooms
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Fried King Oyster Mushrooms (Air Fryer and Deep Fried) with Chili Oil Mayo
Ingredients
- 1 lb king oyster mushrooms - aka king trumpet mushrooms (2 large or 3-4 small-medium)
- 1.5 cups all-purpose flour
- 1.5 teaspoons paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1.5 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper - optional, use more to taste
- ¾ cup + 2 tablespoons water
- for deep frying: 1-2 cups of cooking oil - such as canola or peanut oil
- for air frying: oil sprayer
- optional: lemon or lime wedges - for serving
- ¼ cup mayo - (use lite mayo or vegan mayo if you prefer)
- ½ - 1 teaspoon chili oil - (this stuff is SPICY, use a little bit at first if you're unsure)
- 1 teaspoon lemon juice or lime juice
Special equipment
- Small tongs or a fork (for dipping the mushrooms)
- Air fryer (if air frying)
- Oil sprayer (only for air frying)
- Tongs (heat-safe, for deep frying)
- Plate lined with paper towels (for deep frying)
Instructions
- The dipping and breading instructions are the same whether you air fry or oil-fry these mushrooms.Wipe the mushrooms clean with a damp paper towel. Slice the mushrooms (stems and cap) into ⅓-inch thin slices. If the mushrooms are very small, you can cut on the diagonal so you have larger slices. You'll notice the mushrooms are tougher at the bottom, those parts will be chewier an not as tender as the top parts. I don't mind them, but it's up to you whether to use the ends.
- In a medium bowl, combine the flour with the dry seasonings and mix well.1.5 cups all-purpose flour, 1.5 teaspoons paprika, 1.5 teaspoons garlic powder, 1.5 teaspoons onion powder, 1.5 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 pinch cayenne pepper
- Take HALF of the flour mixture and place it in another bowl. Add ¾ cup + 2 tablespoons water. Whisk together really well until no lumps remain in the batter.
- Dip each piece of the mushrooms into the wet batter and coat on all sides. Let the excess drip off. Place the dipped mushroom into the dry flour mixture. Use a fork or tongs to coat it on all sides. It's OK if there is excess flour.
- Choose whether you're going air fry or deep-fry and follow the instructions below.Prepare the dip while the mushrooms are cooking: combine all the ingredients for the dip in a small bowl and mix well. Adjust the flavor to your tastes, if needed, by adding more spice, lemon/lime juice, or seasoning with salt.
- If you air fryer requires preheating, preheat to 375F.
- Place the prepared mushrooms on your air fryer basket or tray. Spray the tops with cooking oil - be generous, the more oil the crispier the pieces will be. Tip: hold the basket or tray over a sink or trash can so that the oil spray doesn't get your counter or more dishes dirty.
- Air fry at 375F for 10 minutes, checking on the mushrooms after about 7 minutes. If you have good air flow all around, you might not need to flip the mushrooms halfway. If the bottom is not turning golden brown, flip the mushrooms and continue cooking.
- Remove from the air fryer, let cool for a few minutes, squeeze some lemon or lime juice on top, and serve with the dip.
- Add enough cooking oil to a small pan to get about 1-2 inches of oil in there. Heat the oil over medium heat until it starts to bubble when a toothpick is inserted (or when you carefully drop in a tiny bit of the liquid batter).
- Use tongs to carefully place the breaded mushrooms into the hot oil—they should start frying immediately. If bubbles don't form, the oil is too cold. Fry for about 3-4 minutes or until golden brown, flipping halfway through. You can fry several pieces at a time as long as they're not touching each other.
- Use tongs to carefully remove the cooked mushrooms and place on a plate lined with paper towels to absorb excess grease. Allow to cool for a few minutes, squeeze some lemon or lime juice on top, and serve with the dip.
Notes
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.