These Salt and Pepper Mushrooms are fried to crispy perfection, beautifully seasoned with simple ingredients and have just the right amount of heat! They’re sure to be a crowd-pleasing appetizer that everyone will love!
salt and pepper mushrooms
If there’s vegan salt and pepper anything on the menu, chances are I’m order 2 of it. Crispy, salty, savory, with just the right amount of heat — you really can’t go wrong with these salt and pepper mushrooms! And now you can make this restaurant-worthy dish in the comfort of your own home.
Grab a drink and let’s get to cooking the BEST Salt and Pepper Mushrooms!
what you need to make salt and pepper mushrooms
I love this dish because although it requires just a handful of simple ingredients, it’s packed with flavor! Here’s what you need to make these Salt and Pepper Mushrooms:
- Oyster mushrooms: also known as Pleurotus, is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms. You can typically find oyster mushrooms at specialty asian markets, health-food stores such as Whole Foods or Sprouts, or your local farmer’s markets. If you’re unable to access oyster mushrooms, you can sub out for mistake mushrooms or king trumpet mushrooms. Additionally, you can use a more accessible mushrooms such as button, cremini, or portobello. Just make sure you slice them as thinly as possible.
- Cornstarch: sub potato starch, rice flour, or tapioca flour if needed.
- White pepper
- Vegetable oil: or any neutral oil that good for frying, such as peanut oil, corn oil, canola oil, or an oil frying blend.
- Green onion
- Thai chilies
- Garlic
how to make salt and pepper mushrooms
All you need is about 30 minutes to make these delicious and easy Salt and Pepper Mushrooms! Here’s how to make ’em:
1. Boil:
Using your hands, pull apart the oyster mushroom clusters into smaller, bite-size clusters. Fill a stockpot with water and set it to high heat. Season it with salt and boil the mushrooms tender. Drain the mushrooms and using your hands or a fine-mesh sieve, squeeze out as much of the water from the mushrooms as you can.
2. Coat:
Transfer the mushrooms to a large bowl with seasoned cornstarch and toss gently to combine, ensuring all the mushrooms are coated in the cornstarch.
3. Fry:
Working in batches, fry the mushrooms until golden and crispy. Using a slotted spoon, transfer the crispy mushrooms to a paper towel lined plate and repeat until all the mushrooms are fried.
4. Stir Fry:
Heat the remaining oil in a large wok or skillet. Stir fry the green onion, Thai chilies, and garlic until fragrant. Add the mushrooms into the wok, season with salt and pepper, and continue to stir fry until coated in the seasoning and heated through, another 2 to 4 minutes.
5. Enjoy!
Garnish with the remaining green onion and serve immediately. ENJOY!
more recipes for mushrooms lovers
- Cheesy Chipotle Tacos
- Lettuce Wrap Summer Rolls
- Korean-Style Hot Chick’n Sandwich
- Vegan Birria Ramen
- Vegan Filipino Sisig
more recipes that are just as good (if not better) than takeout
- Black Pepper Tofu
- ‘Beef’ and Broccoli Noodles
- General Tso’s Cauliflower
- Thai Basil Tofu with Curry Roasted Cashews
- Crispy Ginger ‘Beef’ Ramen Noodles
crispy salt and pepper mushrooms ftw!
I hope you love my these Salt and Pepper Mushrooms as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends! XO!
- • 2 ½ pounds oyster mushrooms (see recipe notes 1)
- • 5 teaspoons kosher salt, divided
- • 1 cup cornstarch
- • 1 teaspoon fresh cracked black pepper
- • 1 teaspoon white pepper
- • 2 cups plus 2 tablespoons of vegetable oil, divided
- • 2 cups green onion, cut into ½ - inch thick pieces, divided
- • 8-12 Thai chilies
- • 12 cloves garlic, minced
- Using your hands, pull apart the oyster mushroom clusters into smaller, bite-size clusters (check out the video within this bog post for reference).
- Fill a large stockpot with water and set it to high heat. Once it reaches a boil, season it with 4 teaspoons of salt. Boil the mushrooms, submerging them often, until tender, 3 to 5 minutes. Drain the mushrooms and using your hands or a fine-mesh sieve, squeeze out as much of the water from the mushrooms as you can.
- Meanwhile, heat 2 cups of the oil in a large sauté pan over medium heat.
- Place the cornstarch into a large bowl and set aside.
- Add the remaining teaspoon of salt into a small bowl along with the black pepper and white pepper. Whisk to combine and transfer 2 teaspoons of the salt and pepper mixture into the bowl with the cornstarch, whisking to combine. Set aside the remaining salt and pepper mixture.
- Transfer the mushrooms to the bowl with the seasoned cornstarch and toss gently to combine, ensuring all the mushrooms are coated in the cornstarch. Working in batches, fry the mushrooms in the hot oil - you’ll know it’s hot enough when you place a dash of cornstarch into the oil and it sizzles immediately - until golden and crispy, 4 to 6 minutes. Using a slotted spoon, transfer the crispy mushrooms to a paper towel lined plate and repeat until all the mushrooms are fried.
- Heat the remaining 2 tablespoons of oil in a large wok or skillet over medium-high heat. Once the oil is hot, stir fry 1 ½ cups of the green onion, Thai chilies, and garlic until fragrant, 1 to 3 minutes. Add the mushrooms into the wok, season with the remaining salt and pepper mixture, and continue to stir fry until coated in the seasoning and heated through, another 2 to 4 minutes.
- Garnish with the remaining green onion and serve immediately. ENJOY!
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