Fried Mushrooms Recipe

I just made Homemade Deep Fried Mushrooms that vanished off the platter so fast everyone was arguing over crumbs.

I’m obsessed with Deep Fried Breaded Mushrooms because they hit that crunchy-salty spot I crave after dark. I love the way the batter flakes off, the mushrooms staying juicy under all that crunch.

Easy Fried Mushrooms are my go-to when I want something stupidly tasty with minimal fuss. I can’t pretend it’s subtle food, it’s loud, greasy, and impossible to stop eating.

I keep 1 cup (120 g) all purpose flour, plus extra for dusting on hand and a big bottle of Vegetable oil or canola oil for frying, about 2 to 3 cups depending on pan size. Pure joy.

Ingredients

• Mushrooms bring a meaty bite, they’ll soak up the batter nicely.
• Plus flour creates the light coating that’ll cling to mushrooms.
• Basically baking powder gives a lift and keeps the crust airy.
• Salt seasons everything, it’s what makes the flavors pop.
• Black pepper adds warm bite, it’s subtle heat you want.
• Garlic powder gives quick garlicky depth, no chopping needed.
• Onion powder adds savory backbone and a hint of sweetness.
• Paprika gives color and mild warmth, try smoked for depth.
• Eggs help the coating stick and add a bit of protein.
• Milk thins the batter so it’s tender; buttermilk adds tang.
• Panko brings extra crunch, plain breadcrumbs are more classic.
• Parmesan adds a salty, nutty kick, it’s optional but tasty.
• Oil’s for frying, it’ll get the mushrooms golden and crisp.
• Parsley freshens the plate and brightens each bite.
• Lemon wedges cut the richness, they add a nice bright zing.

Ingredient Quantities

• 1 lb (450 g) whole white or cremini mushrooms, stems trimmed but left on
• 1 cup (120 g) all purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• 1 teaspoon table salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika or regular paprika
• 2 large eggs, beaten
• 1/2 cup (120 ml) milk or buttermilk
• 1 1/2 cups (150 g) plain breadcrumbs or panko for extra crunch
• 1/2 cup (50 g) grated Parmesan cheese, optional but tasty
• Vegetable oil or canola oil for frying, about 2 to 3 cups depending on pan size
• Fresh parsley, chopped for garnish, optional
• Lemon wedges for serving, optional

How to Make this

1. Rinse mushrooms quickly, pat dry with paper towels, trim stems if needed but leave most on; dust lightly with flour to help batter stick.

2. In a shallow bowl whisk together 1 cup flour, baking powder, 1 teaspoon salt, black pepper, garlic powder, onion powder and paprika; set this dry mix aside.

3. In another bowl beat the 2 eggs then whisk in the milk or buttermilk until smooth.

4. Mix the breadcrumbs and grated Parmesan (if using) in a third shallow bowl; season with a pinch of extra salt.

5. Working one at a time, dredge each mushroom in the seasoned flour, shake off excess, dip into the egg mixture, then press into the breadcrumb-Parmesan mix until well coated; for extra crunch double-dip by repeating the egg and breadcrumb steps.

6. Pour 2 to 3 cups oil into a heavy skillet or pot to reach about 1 1/2 inch depth and heat to 350 F (175 C); test with a small breadcrumb, it should sizzle and brown in 30 seconds.

7. Fry mushrooms in batches so they have room, 2 to 4 minutes per batch, turning so they brown evenly; do not overcrowd the pan or oil temp will drop.

8. Transfer fried mushrooms to a wire rack or paper towel lined plate and season immediately with a little extra salt; keep warm in a low oven while you finish the rest.

9. Serve sprinkled with chopped parsley and lemon wedges on the side for squeezing, enjoy hot as an appetizer or snack.

Equipment Needed

1. Heavy skillet or deep pot for frying
2. Instant-read thermometer to check oil temp (350 F / 175 C)
3. 3 shallow bowls or plates for flour, egg wash, and breadcrumbs
4. Whisk and fork for beating eggs and mixing dry ingredients
5. Tongs or a slotted spoon for turning and removing mushrooms
6. Measuring cups and spoons for flour, milk and spices
7. Wire rack plus a baking sheet or paper towels to drain fried mushrooms
8. Kitchen scissors or a small knife for trimming stems
9. Small spatula or spoon for pressing breadcrumbs onto mushrooms

FAQ

Fried Mushrooms Recipe Substitutions and Variations

• All purpose flour: use 1:1 gluten free flour blend for gluten free, or try chickpea flour for nuttier flavor and more protein, or cornstarch mixed with a little rice flour for a super light, crisp coating.
• Eggs: swap with 2 tbsp ground flaxseed + 6 tbsp water per egg (let sit 5 min), or use 3 tbsp aquafaba per egg for a neutral taste, or plain yogurt thinned with a bit of water for a richer batter.
• Plain breadcrumbs / panko: crushed cornflakes give extra crunch, or use finely chopped almonds or almond meal for low carb, or crushed Ritz or potato chips for a salty, fun twist.
• Milk / buttermilk: use any unsweetened plant milk plus 1 tsp lemon juice or vinegar to mimic buttermilk, or dilute plain yogurt with water to the same consistency, or use light beer for a crisp, airy batter.

Pro Tips

1) Dry mushrooms well and give them a light dusting of flour before the egg. If theyre even a bit wet the batter will slide off, so pat them twice if you have to.

2) Heat the oil slowly and use a candy or instant-read thermometer. If oil is too hot the crust will burn and inside stays raw, too cool and they soak up oil and get soggy. Aim for about 350 F and adjust between batches.

3) Dont overcrowd the pan. Frying in small batches keeps the oil temp steady and gives an even crisp. Let each batch rest on a wire rack so the bottoms dont get steamed.

4) Double-coat for crunch: do flour, egg, crumbs, then egg and crumbs again. Press the crumbs on, especially around the stem, so nothing peels off during frying.

5) Season immediately after frying while its still hot. A little extra salt and a squeeze of lemon brightens the flavors way more than you expect.