Crispy Fried Mushrooms Recipe

Introduction

Crispy fried mushrooms are a deliciously crunchy and savory snack or appetizer that’s easy to make at home. Coated with seasoned panko and fried to golden perfection, these mushrooms offer a satisfying bite that mushroom lovers will adore.

Ingredients

• 1 1/4 cups panko breadcrumbs
• 1 ½ teaspoons Old Bay Seasoning
• 1 teaspoon marjoram
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 cup buttermilk
• 1 ½ lbs white button mushrooms, stems trimmed
• ½ cup all-purpose flour
• Vegetable oil for frying

Instructions

1. Step 1: In a small bowl, combine the panko breadcrumbs, Old Bay seasoning, marjoram, garlic powder, kosher salt, and black pepper. In another small bowl, pour the buttermilk.
2. Step 2: Wash and dry the mushrooms thoroughly. Place the mushrooms in a zipper storage bag, add the flour, and shake to coat them evenly.
3. Step 3: Dip each floured mushroom into the buttermilk, then roll it through the seasoned panko mixture until fully coated.
4. Step 4: Heat about 1 1/4 inches of vegetable oil in a Dutch oven, heavy pot, or fryer to 375°F (190°C). Carefully add a few mushrooms at a time to avoid overcrowding the oil.
5. Step 5: Fry the mushrooms for 2 to 3 minutes, or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

Tips & Variations

• For best results, use one hand for dipping in buttermilk and the other for coating with breadcrumbs to keep your fingers less messy.
• If you prefer, air fry the breaded mushrooms at 375°F for about 10 minutes for a lighter version.
• Use a candy thermometer to maintain a consistent frying temperature and work in small batches to avoid oil cooling down.
• Rinsing mushrooms under cold water and drying them thoroughly helps remove dirt while maintaining their texture.

Storage

Store leftover fried mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 375°F for about 10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for frying?

Yes, you can use cremini, shiitake, or portobello mushrooms, but adjust frying time slightly as larger mushrooms may take longer to cook through.

Is it necessary to use buttermilk in this recipe?

Buttermilk helps the breading stick and adds a slight tang, but you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice if needed.

Crispy Fried Mushrooms Recipe

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★★★★★

4.9 from 84 reviews

These crispy fried mushrooms are a delicious appetizer or snack featuring white button mushrooms coated in a seasoned panko breadcrumb mixture, then fried to a golden crisp. The marinade in buttermilk ensures a tender interior while the herb and spice-infused breading offers an irresistible crunch and savory flavor. Perfect for serving at gatherings or as a tasty side.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Breading Mixture

• 1 1/4 cups panko breadcrumbs
• 1 ½ teaspoons Old Bay Seasoning
• 1 teaspoon marjoram
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Wet Ingredients

• 1 cup buttermilk

Mushrooms and Coating

• 1 ½ lbs white button mushrooms, stems trimmed
• ½ cup all-purpose flour
• Vegetable oil, for frying (enough to fill 1 1/4 inches in pot)

Instructions

1. Prepare the breading mixture: In a small bowl, combine the panko breadcrumbs, Old Bay seasoning, marjoram, garlic powder, kosher salt, and freshly ground black pepper. Mix well to evenly distribute the seasonings.
2. Prepare the buttermilk: Pour the buttermilk into a separate small bowl, which will be used for dipping the mushrooms.
3. Clean and coat the mushrooms: Thoroughly wash the white button mushrooms under cold water, then dry them promptly and completely with paper towels. Place the mushrooms in a resealable zipper bag and add the all-purpose flour. Seal the bag and shake it to coat the mushrooms evenly with flour.
4. Bread the mushrooms: Dip each floured mushroom into the buttermilk, ensuring it’s fully coated, then roll it in the seasoned panko breadcrumb mixture until completely covered. Use one hand for the buttermilk and the other for the breading to avoid clumping on your fingers.
5. Heat the oil for frying: In a Dutch oven, heavy pot, or deep fryer, heat vegetable oil to 375°F, filling the pot about 1 1/4 inches deep. Use a candy thermometer to maintain the correct temperature during frying.
6. Fry the mushrooms: Carefully add a few breaded mushrooms at a time to the hot oil. Fry for 2 to 3 minutes, or until they turn a golden brown. Avoid overcrowding the pot to maintain the oil temperature.
7. Drain and serve: Use a slotted spoon to remove the mushrooms and place them on paper towels to drain excess oil. Serve immediately for the crispiest texture.

Notes

• Though commonly recommended to wipe mushrooms clean with a moist paper towel, rinsing under cold water and promptly drying works well to remove dirt thoroughly.
• To prevent the breading from clumping on your fingers, designate one hand for handling the buttermilk and the other for the breadcrumb mixture.
• This semi-dried batter also adapts well to air frying if preferred.
• If frying without a deep fryer, using a candy thermometer helps maintain the proper 375°F frying temperature.
• Work in small batches to keep the oil temperature consistent, ensuring evenly crispy mushrooms.

Keywords: crispy fried mushrooms, fried mushrooms, appetizer, panko breadcrumbs, buttermilk mushrooms, mushroom snack, Old Bay seasoning mushrooms