Crispy Oyster Mushroom Wings with Spicy Curry Sauce

January 28, 2021

I am always looking for ways to reuse my curry paste. Usually, when I have to curry paste at home, I typically default to a veggie-loaded soup or a creamy pasta. For those who are looking for ways to switch things up - I highly suggest creating a spicy curry sauce that you can toss in crispy oysters wings or any type of protein. The create crispy wings, thick buttermilk is suggested because it allows the oyster mushroom to have a base for the flour to stick to. You can enjoy these crispy mushrooms alone, in a burger, or as a side.

Serves 4


Oyster Wing

½ pack of Oyster Mushrooms

2 cups of pea milk (Soy Milk or Almond Milk alternative okay)

1 tbsp of vinegar

4 cups of vegetable oil

1 cup of all purpose flour

1 teaspoon of curry

1 teaspoon of onion powder

1 teaspoon of garlic powder

1 teaspoon of oregano

¼ teaspoon of sea salt


Spicy Curry Sauce

2 tablespoons of grass-fed butter

1 teaspoon of dried parsley (optional)

2 tablespoon of Golden Coconut Curry

¼ cup Brooklyn Grange red hot sauce



Crispy Oyster Mushrooms

  1. Prep you oyster mushroom by wiping away debris and trimming the ends of the oyster mushroom base.
  2. Create a buttermilk by whisking vinegar and pea milk together. Let sit for 2 minutes. Add mushrooms to the buttermilk and let sit for 10 minutes. Mix flour with spices (curry, onion, garlic powders, oregano and salt)
  3. Heat vegetable oil in a pan to 375 F.
  4. Dip the buttermilk soaked oysters into your flour mixture. Gently place into your oil, and fry until golden. Allow to drain and cool on a paper towel.


Spicy Curry Sauce

  1. Heat butter in a medium pan over medium heat. Add dry parsley and let cook for 2 minutes.
  2. Add Golden Coconut curry and your choice of hot sauce, I used Louisiana hot sauce.
  3. Toss in your crispy oyster mushrooms, coating evenly.



Recipe by Local Roots recipe contributor, Fati Son of Je Gbese, @jegbese.


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