Deep Fried Oyster Mushrooms coated in Panko and Cornmeal

Deep Fried Oyster Mushrooms coated in Panko and Cornmeal

I tasted these mock clams at a vegan restaurant and loved them! The next day, I experimented cooking up a batch of oyster mushrooms and was delighted with the way the ‘clams’ turned out! The coating was airy and crisp, and there was a pleasant crunch to it. The texture of the mushroom inside was almost similar to clam strips

2 cups oyster mushrooms
1/4 cup panko breadcrumbs
1/4 cup fine cornmeal
1/4 tsp salt
1/2 dried herbs
1/4 paprika (optional)
1/2 cup flour
2 beaten eggs
vegetable oil for deep frying
scallions for garnish

  • Wash and towel dry the mushrooms gently. Cut into 2″ strips or thereabouts (approx. like clams strips)
  • Combine the cornmeal, panko, salt, herbs and paprika in a bowl
  • Lightly coat the mushroom pieces with flour, dip them in egg then roll them in the panko-cornmeal mixture
  • Drop them in the oil and fry until lightly browned
  • Garnish with sliced scallions and serve with tartar sauce

4 thoughts on “Veg Fried Clams (Fried Oyster Mushrooms)

  1. Jennifer Moore

    Using eggs makes this recipe vegetarian rather than vegan. I’m going to try using an egg substitute; I hope they turn out as pretty as yours 🙂

    1. admin Post author

      Drat – sorry about that – but you’re absolutely right – title change on the way! An egg substitute sounds like a great idea – the cornmeal-panko mix should help retain the crisp outside.

  2. Barbara Cooper

    I tried this using Hongos de Oreja (mushrooms), which I saw in the supermarket and looked like oyster mushrooms. Taste really good, like fried seafood.

    1. Ramona Post author

      I’ll be on the lookout for these Barbara, thanks for the suggestion. I looked them up and they appear to be a species of wood-ear mushroom. Uncanny, how close to sea-food these fungi taste when prepared like this 🙂

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