In a medium mixing bowl, combine the almond milk with apple cider vinegar. Let it sit until it thickens slightly.

Clean and slice the oyster mushrooms, ensuring they are about ½-inch thick.

In a large mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, sweet paprika, turmeric, kosher salt, and black pepper.

Dip each mushroom piece into the buttermilk, then dredge in the seasoned flour mixture. Set aside.

Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry mushrooms for 3-5 minutes per side until golden brown.

In a separate pan, melt vegan butter and sauté cremini mushrooms until soft. Add minced garlic if desired.

Sprinkle flour over sautéed mushrooms and form a roux. Gradually whisk in almond milk and cook until the gravy thickens.

Serve the crispy Chicken-Fried Mushrooms topped with gravy and sprinkle with chives.