Jul 09 2026
Restaurants›The Class Act›Fried Oyster Mushrooms Recipe

Fried Oyster Mushrooms Recipe

Inspired by The Class Act
Time1h
Serves4

Golden beet & shallot, horseradish cream.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mushrooms

Golden Beet & Shallot

Horseradish Cream

Method

Prepare the Mushrooms

  1. 1

    Clean and Slice the Mushrooms

    Gently clean the oyster mushrooms with a damp cloth to remove any dirt. Slice them into bite-sized pieces.

  2. 2

    Prepare the Breading

    In a bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. In another bowl, beat the eggs and mix with the milk.

Fry the Mushrooms

  1. 3

    Heat the Oil

    In a large frying pan, heat the vegetable oil over medium-high heat until shimmering.

  2. 4

    Bread the Mushrooms

    Dip each mushroom piece into the egg mixture, then coat with the flour mixture, shaking off any excess.

  3. 5

    Fry the Mushrooms

    Carefully place the breaded mushrooms into the hot oil. Fry for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.

Prepare the Golden Beet & Shallot

  1. 6

    Cook the Beets

    Peel and dice the golden beets into small cubes. Boil in salted water for 15-20 minutes or until tender, then drain.

  2. 7

    Sauté Shallots

    In a skillet, heat olive oil over medium heat. Add sliced shallots and sauté until they are soft and translucent, about 5 minutes. Add the cooked beets and season with salt and black pepper.

Prepare the Horseradish Cream

  1. 8

    Mix the Ingredients

    In a bowl, combine the sour cream, prepared horseradish, lemon juice, and salt to taste. Mix well until smooth.

Serve

  1. 9

    Plate the Dish

    On a serving plate, arrange the fried oyster mushrooms surrounded by the sautéed golden beet and shallot mixture. Serve with a generous dollop of horseradish cream on the side.

More from The Class Act