Crispy Air-Fried Grey Oyster Mushrooms

Crispy Air-Fried Oyster Mushrooms

Makes: 4 servings


½ cup – All-purpose flour or gluten-free all-purpose flour blend
1 tsp – garlic powder
1 tsp – salt
¼ tsp – black pepper
½ cup – cornmeal
½ cup – panko or breadcrumbs
1 cup – unsweetened alternative milk (such as hemp, almond, or cashew)
2 tablespoons – apple cider vinegar
2 heaping cups – grey oyster mushrooms (about 6 ounces trimmed)
Olive oil cooking spray, as needed


  • Trim mushrooms from the central stipe (stem) and wipe clean with a damp paper towel.


  1. In a medium bowl, mix together flour, garlic powder, salt, and pepper; set aside.
  2. In another medium bowl, mix together cornmeal and panko; set aside.
  3. Stir together milk and vinegar in a medium bowl to make vegan buttermilk. Add the mushrooms and coat with buttermilk. Let them marinate for 2 minutes. Since mushrooms absorb liquid like sponges, only marinate 2 minutes. Using a slotted spoon or strainer, spoon mushrooms out of the buttermilk (saving the buttermilk).
  4. To set up your breading station, if you are right-handed, line up your ingredients from left to right in the following order: mushrooms, seasoned flour, buttermilk, cornmeal/panko mixture. Reversing the pans, left-handed cooks will work from right to left.
  5. Preheat air fryer to 390-degrees F.
  6. Dip each mushroom in flour to coat, gently shaking off excess. Dip once more in buttermilk, then in cornmeal/panko mixture to completely coat. Place on a baking tray lined with parchment. Repeat with remaining mushrooms.
  7. Spray the bottom of your air fry pan lightly with oil. Lightly spray top of mushrooms with oil and place in a single layer (oil side up) leaving space between mushrooms. Cook in 2 batches for 5-6 minutes each, until golden brown and crispy.
  8. Serve warm with your favorite dipping sauce, on top of a salad, or as a side for dinner.

Recipe Notes

  • These could also be baked in an oven preheated to 400-degrees F for about 12-15 minutes, flipping halfway through, until crisp and golden brown.

The recipe was made for Las Vegas Mushrooms by and is subject to copyright. Please contact us for usage.