I like to call these my boujee vegan wings because they are hella fancy. These are deep-fried oyster mushrooms that are coated in a spicy truffle-infused vegan honey butter. They are savory, sweet and salty, tangy, spicy, crispy, crunchy, and chewy. Basically, they are INCREDIBLE.
What are oyster mushrooms?
Oyster mushrooms are edible fungi. They get their name because of having an oyster-shaped cap with a very short stem. They are also a similar color to that of raw oysters, which are light grey-ish brown. However, they come in a few other colors, like pink and yellow! The flavor of these mushrooms is often described as mild, with a savory and slight earth note. They are incredibly meaty in texture, which is the main reason I love using them to make vegan “chicken” wings!
These oyster mushroom wings are addicting!
I mean it when I say that! These are addicting because they are PACKED full of flavor. They are savory, sweet, salty, slightly tangy, and umami, which will have you reaching for more and more! The outside of the mushrooms is perfectly crunchy and crispy, while the inside is meaty and slightly chewy. I was going to say my favorite part of these fried bad boys is the truffle-infused spicy vegan honey butter, but I really love the entire thing, haha.
What to serve with the vegan wings:
You can eat the mushroom wings on their own since they are doused in a delicious sauce, but I am a sauce fiend, so I like to dip them in another sauce, haha. I love dipping these in a vegan garlic aioli or even just my Homemade Vegan Ranch (basic AF, I know, but come on, wings and ranch are so delicious). Then, I like to serve them with pickled carrots and celery. That may seem odd, but the pickled flavor goes SO well with the intense flavor of the mushroom wings, trust me!
PST! Read my “tiparooskis,” located below the written recipe, for a handful of recipe tips and substitution suggestions!
If you make my TRUFF vegan oyster mushroom wings, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
How to Make TRUFF Oyster Mushroom Vegan Wings
- Cooking thermometer
- 1 quart vegetable oil
- 3 cups oyster mushrooms (About 15-20 "wings")
- 1/2 cup almond milk, plain, unsweetened (You could also use cashew or soy milk!)
- 1/4 cup dill pickle juice
- 1/4 cup TRUFF truffle infused hot sauce (Any of their hot sauces work! I used their white truffle-infused hot sauce in my TikTok!)
- 3/4 cup all-purpose flour
- 1/4 tsp vegan poultry seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup all-purpose flour
- 1/4 cup organic powdered sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp celery salt
- 1 tsp ground sage
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 tsp kosher salt
- 1 tsp black pepper
- Add all of the ingredients into a medium-sized mixing bowl and whisk until smooth.
- Depending on the sizes of your oyster mushrooms, you may or may not need to tear them. Each piece should be about the size of a regular chicken wing. Place the mushrooms into the batter, and gently coat them evenly. Cover and allow the mushrooms to marinate in the fridge for 30 minutes, but overnight is even better!
- Sift the powdered sugar into a medium-sized mixing bowl. Add in the rest of the ingredients and whisk until evenly combined.
How to Bread and Deep-Fry the Mushrooms
- Heat the vegetable oil in a medium-sized saucepot to 350 degrees Fahrenheit.
- Once the oil is preheated, remove the mushrooms from the batter and place them on a plate. *If the mushrooms have a thick layer of batter on them, wipe a bit of it off, as you will need the leftover batter to bread the mushrooms. So, do NOT throw away the batter!
- Line a sheet pan with a piece of parchment paper.
- Bread one mushroom at a time:1. Thoroughly coat it in the breading.2. Thoroughly coat it in the batter.3. Cover it in the breading once more, shaking off the excess flour.Place this on the prepared sheet pan, and then bread a few more mushrooms. Do NOT bread all of them, as you can only fry a few pieces at the same time. If you notice the mushrooms absorb the breading, you can re-toss them in the breading before deep-frying them.
- Carefully drop the breaded mushrooms into the oil and deep-fry them for three minutes, turning them over as needed.
- Lift them out of the oil using a slotted spoon or tongs and place them on a wire rack-lined sheet pan.
- Repeat the last three steps until all of the mushrooms are fried! *Do not bread another batch of mushrooms until the fryer is free.
- Once the wings are all fried, place them in a large mixing bowl, pour the vegan honey TRUFF butter(recipe below) on top, and toss very well to coat evenly.
Vegan Honey TRUFF Butter
- Whisk the ingredients together in a small bowl until well combined and emulsified.
Welcome to my tip section of the vegan oyster mushroom wings recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- I like to use a combination of mushrooms! As you can see in my TikTok video, I used a combination of maitake, king oyster, and oyster mushrooms! However, feel free to use any mushroom of your choice. I know the mushrooms I used can get quite expensive, so please remember there are other options!
- If you don’t want to use oyster mushrooms, you can use cauliflower florets instead! First, preheat the oven to 350 degrees Fahrenheit. Coat three cups of 2-inch sized cauliflower florets with one tablespoon of vegetable oil and place them on a parchment paper-lined sheet pan. Bake the cauliflower for 25 minutes. Allow them to cool at room temperature. Then, gently toss the cooked cauliflower in the batter and let them marinate for 30 minutes. Bread, fry, and coat them in the honey butter the same way as I say to do so in the mushroom recipe.
- If you can’t get your hands on TRUFF’s hot sauce, you can use another hot sauce that you have on hand. I recommend using one of TRUFF’s hot sauces because they have a wonderful truffle flavor and fantastic heat, but if it’s not possible, you can swap it out for another one. Obviously, your wings will taste different than my recipe, but as long as you like your hot sauce, the wings will still be delicious!
- I noted in the written recipe that you could use maple syrup instead of my Homemade Vegan Honey. If you make this swap, just like if you use a different hot sauce, the final flavor will be different. However, it will still be delicious! I suggest using my vegan honey because not only does it pair exceptionally well with the flavors of the mushroom wing recipe, but it is also straightforward to make and is lovely to have in the fridge for other uses!
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