Cornmeal-Crusted Popcorn ‘Shrooms

In a world where oyster mushrooms have been turned into practically everything, I present to you: Cornmeal-Crusted Popcorn ‘Shroomss, AKA cornmeal fried mushrooms, AKA hot dilly ‘shrooms! Crispy, spicy, easy and delicious, these mushrooms are basically vegan and gluten-free popcorn shrimp! But to be fair, there is probably an oyster mushroom popcorn shrimp recipe already out there. But these fried mushrooms go way beyond that because they’re spicy and dilly, too. They’re universal ‘shrooms.

But seriously, this dish is just so good. The mushrooms remind me of fried catfish in the best way, but they’re completely vegan and naturally gluten-free. Cornmeal and rice flour for the win. I’ll list everything below for these ‘shrooms, and I hope you’ll love the recipe.

Why cornmeal-crusted fried mushrooms?

Cornmeal crust does two things that normal breadcrumbs can’t – it’s simultaneously lighter, but also crispier. Sure, you get a bigger, thicker layer when you dredge in all-purpose flour, but I’ve always found a cornmeal crust to be so insanely crispy and just irresistible.

It’s like a tempura batter, but it also evades getting soggy when it sits out for too long. It’s truly a magic breading technique and I don’t know why we don’t use it more often.

I’ve always had a nostalgic place in my heart for cornmeal-crusted fried food (mostly because I loved fried catfish when I was a kid). But even now I see that cornmeal frying has its place, and it’s not worth turning your nose up at it. Just try it once and you’ll see what I mean!

Ingredients you will need for these fried popcorn mushrooms

If you can’t find oyster mushrooms at the grocery store, I suggest checking Whole Foods and Trader Joe’s specifically. But if you can’t find them there, check your local natural market or farmers’ market! Here’s everything you’ll need for these fried mushrooms:

• 1 pound oyster mushrooms, about 1 large head
• 1 teaspoon olive oil
• 2 tablespoons rice flour
• 2/3 cup cornmeal
• 1/2 teaspoon each of smoked paprika, garlic powder and onion powder
• salt and pepper to taste
• 1 1/2 cups plant-based milk, or any milk of choice
• 1-2 tablespoons hot sauce
• 1 cup sunflower oil, for pan frying

How to make these cornmeal-crusted mushrooms

This dish is a great option for an appetizer or an afternoon snack.

• Pull apart the oyster mushroom into pieces, each about 1″ long. They should naturally separate but cut off the ends if that helps the process.
• Add the mushrooms to a large bowl and drizzle with the olive oil. Add in the rice flour and toss to evenly coat all the mushrooms.
• In another large bowl or plate, add the cornmeal, paprika, garlic powder and onion powder. Whisk together and season with salt and pepper.
• In a smaller bowl, add the plant-based milk and hot sauce and mix.
• Using one hand for wet and one for dry, dip the mushrooms in the plant-based milk mixture, and then toss them in the cornmeal mixture. Make sure they are evenly coated and that the cornmeal gets in all the crevices.
• Set a skillet on medium heat and add the sunflower oil. You want it to come up the sides just a bit, but not too much.
• Let the oil come to temperature, around 300°F-340°F, and then pan fry the mushrooms in batches, cooking for 2 minutes on each side or until they are golden brown.
• Transfer the fried mushrooms to a bed of paper towels to drain any excess oil. Then serve!

Looking for other fun vegetarian recipes?

Here are a few of my more creative, fully veg recipes!

And that’s it for these Cornmeal-Crusted Popcorn ‘Shrooms!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3