Here is a recipe for Crispy Fried Mushrooms that are golden brown, crunchy, and utterly addictive. These are a perfect appetizer, snack, or side dish, and they rival anything you’d get at a fair or steakhouse.
Crispy Fried Mushrooms
The secret to extra crispy mushrooms is a two-step breading process and making sure your oil is at the right temperature. These are best served hot with your favorite dipping sauce.
Yield: 4-6 servings (as an appetizer)
Prep time: 20 minutes
Cook time: 10-15 minutes (in batches)
Ingredients
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1 lb whole white button mushrooms or cremini mushrooms, cleaned and stems trimmed
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1 cup all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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½ teaspoon paprika (smoked or sweet)
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2 large eggs
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¼ cup milk (or buttermilk)
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1 ½ cups panko breadcrumbs (regular breadcrumbs work, but panko gives extra crunch)
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½ cup finely grated Parmesan cheese (optional, but adds amazing flavor)
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Vegetable oil or canola oil, for frying (about 2 inches deep in your pot)
For Serving:
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Ranch dressing
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Blue cheese dressing
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Spicy aioli or garlic mayonnaise
Instructions
Step 1: Prepare the Mushrooms
Gently clean the mushrooms with a damp paper towel to remove any dirt. Do not rinse them under water; they act like sponges and will absorb water, which makes them soggy and prevents browning. Trim the very end of the stems if they are dry or woody.
Step 2: Set Up the Breading Station
You’ll need three shallow bowls or dishes:
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Bowl 1: Combine the flour, salt, pepper, garlic powder, and paprika.
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Bowl 2: Whisk together the eggs and milk until smooth.
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Bowl 3: Combine the panko breadcrumbs and grated Parmesan cheese (if using).
Step 3: Dredge the Mushrooms
Work in batches to keep your hands (somewhat) clean.
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Toss a few mushrooms in the flour mixture, coating them completely. Shake off the excess.
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Dip the floured mushrooms into the egg mixture, turning to coat all sides. Let the excess drip off.
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Press the mushrooms into the panko/Parmesan mixture, turning and pressing gently so the crumbs adhere. Make sure they are well-coated.
Place the breaded mushrooms on a plate or baking sheet. Repeat with all mushrooms.
Step 4: Heat the Oil
In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches of oil to 350°F (175°C) . Use a deep-fry or candy thermometer to monitor the temperature. If the oil is not hot enough, the mushrooms will absorb oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
Step 5: Fry in Batches
Carefully add a single layer of mushrooms to the hot oil, making sure not to overcrowd the pot (this lowers the oil temperature). Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy all over.
Use a slotted spoon or spider strainer to transfer the fried mushrooms to a plate lined with paper towels to drain excess oil.
Immediately sprinkle with a tiny pinch of salt while they are hot.
Repeat with the remaining batches, allowing the oil to come back to 350°F between batches.
Step 6: Serve
Serve the crispy fried mushrooms immediately while they are hot and crunchy, with your favorite dipping sauce on the side.
Tips and Variations:
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Mushroom Selection: Small to medium-sized mushrooms work best. If you only have large mushrooms, you can slice them in half, though they may not be as visually uniform.
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Panko for Crunch: Panko breadcrumbs are larger and flakier than regular breadcrumbs, which creates a much crispier texture. They are highly recommended for this recipe.
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Make it Spicy: Add ½ teaspoon of cayenne pepper to the flour mixture for a spicy kick.
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Air Fryer Option:
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Prepare the mushrooms with the same breading steps.
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Preheat your air fryer to 375°F (190°C) .
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Lightly spray the mushrooms with cooking oil.
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Arrange them in a single layer in the air fryer basket (cook in batches).
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Air fry for 8-10 minutes, shaking the basket halfway through, until golden and crispy.
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Baking Option: For a lighter version, place the breaded mushrooms on a baking sheet lined with parchment paper, spray generously with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until crispy. They won’t be quite as crunchy as fried, but still delicious.