These Crumbed Oyster Mushroom Wraps have become a regular recipe in our house! I made them for my brother a few weeks back and he loved them too! This recipe is perfect for lunch or casual dinner.
The taste and texture of these really are amazing! Once crumbed the oyster mushrooms have almost the texture of chicken, but waaaaay better (and obviously cruelty free!) which might seem weird, but it’s really good!
This is a perfect balance of crispy and fried goodness with delicious fresh salad ingredients. I don’t know about you – but I love fried food! Kind of wish I didn’t – haha. For a healthy version, try making these in an air fryer! I haven’t tried it yet, but I totally think they would work!
These go perfectly with our Vegan Smoky Cheesy Mayonnaise! I highly recommend you make it to go with it – it only takes about 5 mins to make!
The perfect thing about this recipe is that you can mix it up as much as you like. I love them in wraps, but they would also go great in tacos, taco bowls, in a salad or just as a snack with dipping sauce!
If you love mushrooms, try out our Cashew and Herb Stuffed Mushrooms, our Pecan and Mushroom Wellington (one of our most popular recipes!), or our Parsnip and Mushroom Pot Pies! (that’s an oldie, but a goodie!)
Please share this Crumbed Oyster Mushroom recipe with your friends and family!
The taste and texture of these Crumbed Oyster Mushroom Wraps are out of this world! Kind of meaty and full of flavour, you won't regret making these!
- 1/2 cup wholemeal flour
- 1/4 tsp garlic powder
- 1/4 tsp cumin powder
- 1/4 tsp chipotle powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- pinch of black salt
- 1 Tbsp nutrittional yeast
- 1 /2 cup sparkling mineral water (plus 1 to 2 Tbsp)
- 1/2 to 1 cup of breadcrumbs
- 100g oyster mushrooms
- canola oil to fry
- avocado as desired
- vegan mayonnaise as desired
- 1 carrot grated
- 1 small cucumber grated
- ice berg lettuce
- wraps as many as needed
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Mix the dry ingredients for the batter together and add the sparkling water, whisking as you go, until it's a nice smooth batter, not too thick and not too thin.
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With the oyster mushrooms, sometimes I cut them in half if they're too big and I cut the stalks off if too thick or chunky. Dip each mushroom into the batter and then coat with breadcrumbs. This is a messy process, but worth it. Shallow fry the coated mushrooms in canola oil for a few minutes on each side. You may need to do this in a few batches. Once cooked place them on paper towel (on a plate or bowl) to drain the excess oil.
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Then make a wrap! I usually put avocado on a wrap, then ice berg lettuce, some crumbed oyster mushrooms, some chipotle mayo, then grated carrot and cucumber! You're good to go! Enjoy!
Mmmm these look so tasty! Thanks for sharing 🙂
Thank you Flora! They really are a treat! Hope you try them someday! 😃