Sift the dry ingredients and reserve half of this dry mixture in a separate bowl.
Make the batter: In the other half of the dry mixture, gradually pour the beer while mixing it evenly with a whisk or balloon whisk.
Prepare a baking dish by lining it with parchment paper.
Set your table with your baking sheet, the batter, and the flour mix. Put on gloves and dip each oyster mushroom into your prepared batter.
Coat mushrooms: Next, thoroughly cover each mushroom with the flour mixture. Immerse each mushroom back into the wet mixture and give it another coating of the seasoned flour. Repeat this process twice with both the dry and wet mixtures.Place the breaded oyster mushrooms on a baking sheet prepared with parchment paper.
Bake the oyster mushrooms for 20 minutes.Meanwhile, optionally, you can prepare a sauce by mixing the optional dipping sauce ingredients in a bowl.
Remove from the oven once the oyster mushrooms are golden and crunchy.
Serve the crispy breaded oyster mushrooms from the oven with the prepared sriracha and vegan mayonnaise sauce.
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Notes
See recipe notes for instructions to bake in the air fryer.Refrigerator Storage:Storing: Place any leftover crunchy oyster mushrooms in an airtight container. They can be stored in the refrigerator for up to 3 days.Reheating: For best results, reheat in the oven or air fryer at 350°F (175°C) for about 5-10 minutes or until they're heated through and crispy again. Avoid microwaving, as it can make them soggy.