Buttermilk Fried Mushrooms (Vegetarian Fried "Chicken")

liveeatlearn.com

Alyssa Lynn

2 heaping cups oyster mushrooms

1 cup buttermilk 240 mL, see notes for vegan substitute

1 ½ cups all-purpose flour 200 g

1 tsp each salt, pepper, garlic powder, onion powder, smoked paprika, cumin

1 Tbsp oil*

Directions at liveeatlearn.com

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