1. Mix together all the ingredients for the breading in a bowl.

2. In a separate bowl, mix the plant-based milk and lemon juice, creating a plant-based “buttermilk.” Let it stand for about 10 minutes.

3. Add flaxmeal to the milk mixture and let it stand for an additional 5 minutes.

4. Add ¼ cup of the breading mixture to the milk mixture and mix well.

5. In a large wok or frying pan, heat neutral cooking oil for frying.

6. Dip each oyster mushroom into the batter, ensuring it is fully coated, and then coat it with the breading mixture. Repeat this step for each mushroom.

7.Carefully place the coated mushrooms into the hot oil and fry until golden brown on each side.

8. Remove the fried mushrooms from the oil and place them on a wire rack or paper towel to drain excess oil.

9. Allow the mushrooms to cool for about 5 minutes before serving.