In a mixing bowl, whisk together 1 cup of unsweetened almond milk and 1 tablespoon of apple cider vinegar, letting it sit for about 5 minutes until thickened.

Combine 1 cup of all-purpose flour, 1/4 cup of cornstarch, and 1 teaspoon each of sweet paprika, garlic powder, onion powder, turmeric, kosher salt, and black pepper in a large bowl.

Dredge the oyster mushrooms in the dry coating mixture, dip into the prepared buttermilk, then return them to the dry mix for a second coating.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until reaching 350°F (175°C).

Fry the coated oyster mushrooms for approximately 4-5 minutes on each side until golden brown and crispy.

In a separate pan, melt 3 tablespoons of vegan butter over medium heat. Add 1 cup of finely chopped cremini mushrooms and sauté until softened.

Sprinkle 1/4 cup of flour over sautéed mushrooms, stir well, gradually pour in 1 cup of almond milk while whisking to prevent lumps.

To serve, plate the crispy fried mushrooms topped with creamy mushroom gravy and garnish with chopped chives.