Crispy Fried Mushrooms
Crispy fried mushrooms with a golden crunchy coating, bursting with flavor. This easy recipe delivers a protein- and fiber-rich appetizer or side in just 20 minutes, making it perfect for everyday cooking or special gatherings.
Equipment
- Large mixing bowls (2)
- Measuring Cups and Spoons
- Whisk
- Skillet or deep fryer
- Slotted spoon or tongs
- Paper Towels
- Thermometer (Optional)
Ingredients
- 16 oz white button or cremini mushrooms
- 1 ½ cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup soda water or beer
- ½ cup buttermilk OR ½ cup milk + juice of ½ lemon OR 1 tbsp vinegar
- 1 large egg
- ½ tbsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sweet paprika
- ½ tsp black pepper
- 4 –6 cups vegetable or canola oil for frying
- Handful fresh parsley for garnish
Instructions
- Preparing the Mushrooms: Begin by gently cleaning your mushrooms to ensure they are free from dirt without soaking them in water, which can make them soggy. Use a damp paper towel or a soft kitchen cloth to wipe them clean. If needed, a lightly moistened sponge works well for stubborn dirt. Trim any tough or woody stems, and cut larger mushrooms into halves or quarters so they cook evenly and maintain a consistent texture. Keep smaller mushrooms whole for an appealing variety of shapes.
- Creating the Dry Coating Mix: In a medium mixing bowl, combine the all-purpose flour with salt, garlic powder, onion powder, sweet paprika, and black pepper. Whisk these together until the seasoning is evenly distributed. This seasoned flour mix will create the first layer of coating, ensuring that the mushrooms develop a flavorful crust.
- Lightly Coating the Mushrooms: Place the cleaned mushrooms into the seasoned flour mixture and gently toss them so they are lightly coated. Use just enough flour to cover their surface. This initial coating helps the batter stick better later on and absorbs excess moisture released by the mushrooms during frying. Set the coated mushrooms aside while preparing the wet batter.
- Preparing the Wet Batter: In a separate large bowl, pour in the soda water or beer, depending on your choice for a light and airy batter. Add the buttermilk, or if using milk, mix in freshly squeezed lemon juice or vinegar to create a tangy substitute. Crack in the egg, then whisk all the wet ingredients together thoroughly until smooth. Slowly sift in the remaining seasoned flour mixture and fold gently with a whisk or spatula until a smooth batter forms without lumps. The batter should have a slightly thick but fluid consistency — thick enough to coat the mushrooms but still light enough to crisp beautifully.
- Setting Up the Breading Station: Arrange your workspace for efficient coating. Place the panko breadcrumbs in a shallow bowl or plate. Keep the lightly floured mushrooms and wet batter nearby. This “breading station” will streamline the dipping process and ensure consistent results.
- Heating the Oil: Choose a heavy-bottomed skillet, deep frying pan, or deep fryer and pour in enough vegetable or canola oil to a depth of about 3–4 inches. Heat the oil to 350ºF (175ºC) — this is key to achieving a crisp golden crust without absorbing excess oil. If you don’t have a thermometer, test the oil by dipping the handle of a wooden spoon or a bamboo skewer in it; bubbles should form immediately and steadily. Maintain a steady temperature during frying to ensure even cooking.
- Coating the Mushrooms: Work in batches to keep the oil temperature consistent and prevent overcrowding. Using a slotted spoon or skimmer, dip each mushroom into the batter, turning to coat evenly. Allow any excess batter to drip back into the bowl before placing the mushroom into the panko breadcrumbs. Gently press the mushroom into the breadcrumbs to ensure full coverage. This double coating — flour first, then batter, then breadcrumbs — delivers a crunchy, flavorful crust.
- Frying the Mushrooms: Carefully lower coated mushrooms into the hot oil, ensuring not to overcrowd the pan. Overcrowding lowers oil temperature, resulting in soggy mushrooms. Fry each batch for 3–5 minutes or until the coating turns a rich golden brown and develops a satisfying crunch. Turn them gently with a slotted spoon every minute or so for even browning. Mushrooms should float freely when perfectly cooked.
- Draining and Resting: Use a slotted spoon or tongs to remove mushrooms from the oil and transfer them onto a tray lined with paper towels. This step removes excess oil and keeps the mushrooms crisp. Allow them to rest for 1–2 minutes so the coating firms up slightly before serving.
- Garnishing and Serving: Arrange the mushrooms on a serving platter, and garnish with freshly chopped parsley for a pop of color and freshness. These fried mushrooms are best served hot, paired with dipping sauces such as garlic aioli, spicy mayo, ranch dressing, or a tangy yogurt dip. They make an excellent appetizer, snack, or side dish that’s quick to prepare, satisfying, and crowd-pleasing.
- Storing Leftovers: If you have any leftovers, let them cool completely before placing them in an airtight container. Store in the refrigerator for up to 2–3 days. To reheat, use an air fryer or oven at 350ºF (175ºC) for 5–7 minutes to restore their crispiness. Avoid microwaving, as it will make them soggy.
Notes
- Always choose firm, fresh mushrooms for frying; softer varieties tend to release excess moisture and become soggy.
- For extra crunch, use panko breadcrumbs instead of regular ones — they create a lighter, crispier coating.
- Maintain the oil temperature at around 350ºF (175ºC) for optimal results — too low and the mushrooms will absorb oil, too high and they will burn before cooking through.
- Work in small batches when frying to avoid overcrowding, which can cause uneven cooking.
- Use soda water or beer in the batter for a lighter texture; the carbonation creates a delicate crispiness.
