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Oyster Schnitzel (Breaded Oyster Mushrooms)

Oyster Schnitzel (Breaded Oyster Mushrooms)

Robert Courteau, Ottawa, Canada
Course Main Course


  • 6 tbsp olive oil
  • 1/2 + 1/2 tsp garlic powder
  • 1/4 tsp each of salt and pepper
  • 1/4 cup flour
  • 1 egg
  • 1 tbsp milk
  • 3/4 cup breadcrumbs
  • 1/2  tbsp onion flakes
  • 1/2  tbsp each of salt and pepper
  • 6 palm sized oyster mushrooms
  • Oil for frying
  • Lemon for garnish


Place your chipotle powder, 1/2 tsp garlic powder, 1/4 tsp salt and pepper into the olive oil and mix well, then submerge your clean oysters into the marinade. Leave for 5 minutes to 1 hour.
Mix your egg and milk together. Separately, mix your breadcrumb onion flakes, red pepper flakes, and the remaining salt, pepper and garlic powder.
One by one, dip the mushrooms into the flour, then egg wash, then breadcrumb mixture, ensuring full coverage at each step.
Once all mushrooms have been fully breaded, heat up the oil in a fryer, dutch oven or cast iron pan to 375. If you don’t have a thermometer, dip the end of a spoon into the oil and small ring of floating bubbles indicates a perfect temperature.
Fry the mushrooms without crowding them. At the right temperature, it should take approximately 5 minutes to fry to a dark golden color. Remove to a paper towel, and add a pinch of salt all over. Serve with a lemon slice.
This can be served as a main course with a side, or as an appetizer. Serves two.
Keyword Vegetarian
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