Introduction

Fried mushrooms are a crispy, flavorful treat perfect as an appetizer or side dish. This recipe shows you how to achieve a crunchy, golden coating with a tender mushroom inside, using simple ingredients and easy steps.

A black bowl filled with many small, golden brown crispy fried mushrooms, some whole and some cut in half showing the white and light brown mushroom inside. Small green herb pieces are sprinkled on top. Next to the bowl is a small white bowl with creamy white sauce mixed with green herbs. Both bowls are placed on an old newspaper on a dark wooden surface. A round stone with coarse salt is near the top of the black bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz mushrooms (white button, cremini, or similar)
1.5 cup all-purpose flour
1 cup panko breadcrumbs
1 cup soda water or beer
1/2 cup buttermilk or 1/2 cup milk with juice of 1/2 lemon, or 1 tbsp vinegar
1 egg
1/2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sweet paprika
1/2 tsp black pepper
4-6 cups vegetable or canola oil (for frying)
Handful of parsley (for garnish)

Instructions

Step 1: Wipe the mushrooms clean with a paper towel or kitchen towel. If they are fresh and dirty, use a damp sponge to gently rub them. Trim any woody or soft ends and cut larger mushrooms into halves or quarters for even cooking.
Step 2: In a bowl, mix the flour with salt, garlic powder, onion powder, paprika, and black pepper. Toss the cleaned mushrooms with about one-quarter of this flour mixture to coat lightly.
Step 3: In another bowl, whisk together soda water or beer, buttermilk (or milk with lemon juice/vinegar), and the egg until well combined. Sift the remaining flour mixture into this wet batter and whisk until smooth and lump-free.
Step 4: Prepare your breading station by placing the panko breadcrumbs in a separate bowl beside the flour-coated mushrooms and batter bowl.
Step 5: Pour oil into a large deep saucepan or fryer to a depth of 3-4 inches. Heat the oil to 350ºF (175ºC). To test if it’s ready, dip a wooden spoon or skewer into the oil; bubbles should form immediately around it.
Step 6: Dip the flour-coated mushrooms into the batter, letting excess drip off, then dredge them in the panko breadcrumbs until well coated. Place them aside on a plate.
Step 7: Fry the mushrooms in batches to avoid overcrowding. Cook for 3-5 minutes until golden and crisp, stirring occasionally for even browning.
Step 8: Remove the fried mushrooms with a slotted spoon and transfer to a tray lined with paper towels to drain excess oil.
Step 9: Garnish with chopped parsley and serve immediately with your favorite dips.

Tips & Variations

Use beer instead of soda water in the batter for extra flavor and a lighter crust.
Try mixing different mushroom varieties like shiitake or oyster for unique textures and tastes.
Serve with garlic aioli or spicy sriracha mayo for dipping.
Maintain oil temperature carefully to avoid greasy mushrooms.

Storage

Store leftover fried mushrooms in an airtight container in the refrigerator for 2-3 days. Reheat them in a preheated oven at 350ºF (175ºC) for 5-7 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

A black plate piled with many golden brown, crispy fried mushroom pieces sits on a white marbled surface covered partially by a vintage newspaper with black text. The mushrooms have a crunchy texture on the outside and some are cut in half to show the white and light beige soft mushroom inside. Small green herbs are sprinkled lightly over the mushrooms for a touch of color. Next to the plate is a round brown stone holding coarse white salt, with some salt crystals scattered on the surface around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh milk instead of buttermilk?

Yes, you can use regular milk mixed with lemon juice or vinegar as a buttermilk substitute. Let it sit for a few minutes before using to thicken slightly.

What is the best oil for frying mushrooms?

Vegetable or canola oil works well due to their high smoke points and neutral flavors, which ensure a crispy, golden crust without burning.