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The Perfect Fried Mushrooms Recipe

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★★★★★

4.4 from 143 reviews

These Perfect Fried Mushrooms are crispy and golden on the outside with a tender, juicy inside. Coated in a flavorful spiced flour and panko breadcrumb mixture, then fried to perfection, this recipe delivers a delicious appetizer or side dish. Using soda water or beer in the batter keeps the coating light and airy while the buttermilk adds richness and tang. Serve hot with your favorite dipping sauce for a crowd-pleasing treat.

Ingredients

Scale

Mushrooms

  • 16 oz white button mushrooms or cremini mushrooms

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 tablespoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon black pepper

Wet Ingredients

  • 1 cup soda water or beer
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with juice of 1/2 lemon or 1 tablespoon vinegar)
  • 1 large egg

Frying

  • 4–6 cups vegetable oil or canola oil (for frying)

Garnish

  • Handful of fresh parsley

Instructions

  1. Clean the Mushrooms: Wipe the mushrooms carefully with a paper towel or kitchen towel. If fresh and dirty, use a damp sponge to clean them well. Trim any woody or soft ends and cut larger mushrooms into halves or quarters for even cooking.
  2. Season and Flour Mushrooms: Combine the all-purpose flour with salt, garlic powder, onion powder, sweet paprika, and black pepper in a bowl. Toss the cleaned mushrooms with about a quarter of this flour mixture to lightly coat them.
  3. Make the Batter: In a separate bowl, whisk together the soda water (or beer), buttermilk (or milk with lemon/vinegar), and egg until smooth. Sift the remaining seasoned flour into this wet mixture and stir until fully combined and lump-free.
  4. Prepare Breading Station: Pour the panko breadcrumbs into a separate bowl. Arrange the three bowls — flour-coated mushrooms, batter, and panko — side by side for easy dipping.
  5. Heat the Oil: Pour 4 to 6 cups of vegetable or canola oil into a deep saucepan or deep fryer, filling it to about 3-4 inches in depth. Heat oil to 350ºF (175ºC). Test readiness by dipping a wooden spoon or skewer—bubbles should form around it immediately.
  6. Bread the Mushrooms: Using a skimmer or slotted spoon, dip mushrooms first into the batter, letting excess drip off, then dredge in the panko breadcrumbs and set aside on a tray.
  7. Fry in Batches: To avoid overcrowding, fry mushrooms in batches in the hot oil for 3 to 5 minutes until golden brown and crisp. Stir occasionally to ensure even cooking.
  8. Drain Excess Oil: Remove fried mushrooms using a slotted spoon and transfer to a tray lined with paper towels to absorb extra oil.
  9. Serve and Store: Serve immediately garnished with fresh parsley as an appetizer or side dish. Once cooled, leftovers can be refrigerated for 2-3 days and reheated before serving.

Notes

  • Using carbonated soda water or beer in the batter makes the coating lighter and crispier.
  • Make sure oil temperature is maintained at 350ºF for optimal frying results; too low and mushrooms will be greasy, too high and they burn.
  • Do not overcrowd the frying pan as it lowers the oil temperature and can cause uneven cooking.
  • Leftover fried mushrooms can be reheated in an oven or air fryer to regain crispiness.
  • Substitute buttermilk with milk plus lemon juice or vinegar if unavailable, allowing it to sit 5 minutes before use.

Keywords: fried mushrooms, crispy mushrooms, appetizer, snack, panko mushrooms

Find it online: https://hannahdelgado.com/the-perfect-fried-mushrooms-recipe/