Crispy Jalapeño Pistachio Crusted Oyster Mushrooms

Vegan Desserts

4-Ingredient Vegan Brownies

If you loved these 4-ingredient vegan brownies, you might be interested to learn how to make crazy healthy vegan recipes with only 4 ingredients.

Vegan Flourless Chocolate Breakfast Cake

This vegan flourless chocolate cake recipe is gluten-free (yet still decadent and full of flavor!), and so are these chocolate dipped tahini cookies. If you're...

Blackberry & Coconut Custard Tart

If you loved this Blackberry & Coconut Custard Tart, check out other mouthwateringly beautiful recipes by Mei.

Easy Summer Raspberry Loaf Cake

Is this easy summer raspberry loaf cake inspired you to explore more easy summer baking, try making these fudgy vegan brownies with rhubarb topping!

Vegan Stracciatella Ring Cake

This vegan stracciatella ring cake is Italian-inspired, and so are these dessert recipes: 7-ingredient White Chocolate Panna Cotta Tart Vegan Matcha Tiramisu Vegan Italian...



Crispy Jalapeño Pistachio Crusted Oyster Mushrooms


Crispy and tender mushrooms with a breaded pistachio crust. These are great as an appetizer, party snack or a side served with a salad, beans or potatoes.



Dry Mix:

  • 3 oz Jalapeño Seasoned Pistachios*
  • 23 cups Panko bread crumbs (depending on the size of your mushrooms, use gluten-free if needed)

Wet Mix:

  • 1 cup all-purpose flour (or oat flour)
  • 3/4 cup aquafaba**
  • 3/4 cup unsweetened oat or cashew milk
  • 2 tbsp cornstarch
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp paprika or smoked paprika (optional)
  • 1/2 tsp pepper
  • 1 tsp sea salt

Other Ingredients:

  • 5 large Oyster mushrooms (or as many as you’d like)***
  • Oil for cooking

To Serve:

  • Your favorite dips or sauce like vegan mayo, maple mustard or BBQ sauce.


  1. For the dry mix, process the Jalapeño Pistachios* using a small food processor or blender until they’re crumbly and not too finely chopped, then mix them with the bread crumbs in a large bowl or deep plate.
  2. Sift the flour and cornstarch into a bowl for the wet mix and then mix with the remaining ingredients using a whisk or fork (or use a blender).
  3. Cut the Oyster mushrooms into 1/2 inch discs, then dip each one of them into the wet mix (until fully coated) and then the dry mix and set aside. Continue until there are no mushrooms left.
  4. Pour high heat resistant oil into a large pan (you don’t have to fill the pan, but make sure you’re using enough to make the mushrooms as crispy as possible) and set it to high. Once the oil is hot, add the coated mushroom discs to the pan using kitchen tongs (for safety) and fry them for about 2 minutes on each side (use the tongs to flip them), They should be crispy and golden brown. Increase the cooking time by 1-2 min if need be.
  5. Use a kitchen or paper towel to remove excess oil, then serve immediately with your favorite dips or sauces and enjoy!


*I used pre-seasoned Jalapeño Pistachios from Setton Farms, but you can also you unseasoned pistachios and fresh jalapeños instead.

**Aquafaba is the liquid from a can of chickpeas. It’s often used as a substitute for eggs or even whipped cream. If you don’t have it at hand, simply omit. Whenever I use it, I just set the chickpeas aide for a savory meal the same or next day, but you can also find powdered aquafaba.

***Oyster mushrooms are really perfect for this recipe because of their texture. I haven’t tried it with other mushrooms, but sliced portobello or other mushrooms would probably work as well!





Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest Recipes

4-Ingredient Vegan Brownies

If you loved these 4-ingredient vegan brownies, you might be interested to learn how to make crazy healthy vegan recipes with only 4 ingredients.

Warm Dill Dijon Potato Salad

If this warm dill dijon potato salad inspired you to try other vegan salad recipes, we have dozens of healthy recipes to choose from.

More Recipes Like This