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These crispy fried maitake mushrooms are perfect if you want something crunchy, savory, and perfect with a dipping sauce. The secret? A twice-fried batter made with a simple mix of flour, cornstarch, and baking powder that gives you light and crisp bite.

If you’re also looking for more ways to cook your mushrooms, then this recipe is definitely for you! 🍄

These are also vegan-friendly and super satisfying!

Ingredients You’ll Need For These Fried Maitake Mushrooms

• Maitake mushrooms – Also called hen-of-the-woods, these have frilly layers that crisp up beautifully. Tear them for more surface area!
• Flour + cornstarch – This combo is key for that airy, light crisp
• Baking powder – A little lift makes the crust even better.
• Black salt – Adds a light sulfurous, eggy flavor to the batter, as well as extra umami
• Cold water – Helps keep the batter light for that ultimate crunch.
• Neutral oil – Pick one with a high smoke point for frying.

FAQ

Why do we fry the mushrooms twice?

Twice-frying draws out moisture and gives you that crispy exterior without overcooking the mushrooms. The first fry sets the batter, and the second gives that golden brown finish.

Can I use other mushrooms for this?

Other mushrooms like Oyster mushrooms work really well and also crisp up nicely. Just make sure to keep the clusters intact so they hold up when battered.

Can I make this gluten-free?

Yes! You can swap the all-purpose flour for rice flour or a gluten-free flour blend. Just be sure your baking powder is also gluten-free!

Why You’ll Love This Recipe

• These are seriously crispy, savory, and satisfying
• Vegan and can easily be gluten-free
• Made with pantry-friendly ingredients
• Great for rice bowls, snacking, or stuffing into baos
• A fun twist for mushroom lovers who want something different!

INGREDIENTS YOU’LL NEED

Mushrooms and Batter

• 1 lb fresh maitake mushrooms
• 3/4 cup all purpose flour
• 3/4 cup corn starch
• 1 tsp baking powder
• 3/4 tsp black salt
• 1/2 tsp ground black pepper
• 1 cup cold water , plus 1-2 tbsp to adjust consistency
• 1 tbsp neutral oil

To Cook

• Neutral oil for frying

To Serve

• Dipping sauce of choice

TO MAKE THIS RECIPE

Prepare the Maitake Mushrooms

• Gently tear maitake mushrooms into 2-inch clusters.
• Pat dry if needed, since this helps the batter stick better too.

Make the Batter

• In a large bowl, mix flour, cornstarch, baking powder, black salt, and pepper.
• Pour in the cold water. Stir until smooth and thick enough to coat the back of a spoon. Add the oil and mix well, too.
• Adjust with 1–2 tbsp more water as needed.

First Fry

• Heat neutral oil in a pot to 160°C (320°F). I use a frying pot with lid and built in strainer that comes in really handy since I can just put the mushrooms to drain excess on the strainer.
• Dip mushroom clusters into the batter, letting any excess drip off. I use a fork for this.
• Carefully place the coated mushrooms in the oil. Fry in batches for 2–3 minutes or until lightly golden. Remove and drain on a rack or paper towels.

Rest + Second Fry

• Let the mushrooms rest for 10 minutes to cool and release excess moisture.
• Heat oil to 190°C (375°F) for the second fry.
• Fry the mushrooms again for 1–2 minutes until crispy and golden brown.

Serve and Enjoy!

• Serve immediately with a sprinkle of salt, your favorite dipping sauce, or even in a wrap with your favorite sauces. These are best enjoyed fresh while still crisp!

To Reheat

• To reheat, you can put these in an oven or air-fryer for 5-8 minutes at 350F (180C) or until crispy to your liking.

MORE RECIPES YOU’LL LOVE

• Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon 
• Mushroom & Tofu Patties with Garlic Sauce
• Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
• Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms
• Gochujang King Oyster Mushrooms
• Miso Garlic King Oyster Shrooms

Did You Make This Recipe?

I’d love to see your take on these Fried Maitake Mushrooms! Tag me on Instagram @thefoodietakesflight or leave a comment below 💬

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