When the brackets heat up, so do the snack cravings and Lake Tahoe Markets has everything you need to keep game-day spreads fresh, flavorful, and pleasing to all. This season, vegetarian snacks take the spotlight, powered by vibrant produce and small-batch ingredients sourced from the farmers you have grown to love.  At Lake Tahoe Markets, we lean into that truth with fresh organic ingredients that turn simple bites into crowd-pleasing favorites.

If you’re looking for a vegetarian bite that satisfies even the most devoted wing lover, fried oyster mushrooms are your slam dunk. Their naturally tender texture and subtle umami make them ideal for a light, crispy coating.  Think “vegetarian wings” with a gourmet twist.

With Lake Tahoe Markets delivering fresh oyster mushrooms straight to your door, you can elevate your March Madness snacking with something fresh, delicious, and totally unexpected.

Crispy Fried Oyster Mushrooms

  • 1 lb. oyster mushrooms
  • 1½ cups all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • ¼ tsp. cayenne pepper
  • 2-3 cups buttermilk
  • Avocado or vegetable oil for frying

Clean the mushrooms with a damp paper towel and trim where needed to get large single stems, keep about 1/2 inch of stem. Put the mushrooms in a bowl with the buttermilk, making sure they are mostly submerged, and let them sit for 10 minutes. While the mushrooms are in the buttermilk, mix the dry ingredients together in a low bowl and set aside. 

Add the avocado oil to a medium pot or high-sided pan, about 1 ½ – 2 inches oil and heat over medium-high heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles. While the oil is heating, place a wire rack on a baking sheet aside for the cooked mushrooms. 

Take mushrooms from the buttermilk and dip into the dry ingredients, coating both sides and shaking off excess flour. Next dip back into the buttermilk and then once more into the dry ingredients. Carefully drop a few mushrooms at a time the olives into the hot oil. Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown color on both sides of the mushroom. Cook just a few at a time so as to not crowd the pot. If you find the mushrooms are getting too dark in color, turn the heat down a bit.  

Fry in batches until all mushrooms are completed and let mushrooms rest on the wire rack while the other mushrooms are frying. Serve immediately with your favorite dipping sauce!

Jill Rozier 

www.LakeTahoeMarkets.com