Description
Crispy, golden, and perfectly seasoned fried mushrooms make an irresistible appetizer or side dish. This recipe uses a light batter and panko breadcrumbs to achieve an extra crunch while keeping the mushrooms juicy inside. Ready in 20 minutes and easy to prepare, these fried mushrooms pair perfectly with your favorite dipping sauces.
Ingredients
Mushrooms
- 16 oz mushrooms (white button mushrooms, cremini, etc.)
Breading and Batter
- 1.5 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup soda water
- 1/2 cup buttermilk
- 1 egg
Spices
- 1/2 Tbsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sweet paprika
- 1/2 tsp black pepper
Frying Oil and Garnish
- 4-6 cups vegetable oil (or canola oil, for frying)
- Handful of parsley, for garnish
Instructions
- Clean and Prepare Mushrooms: Wipe mushrooms with a paper towel or kitchen towel to remove dirt. For fresh mushrooms with stubborn dirt, use a wet sponge gently. Trim any woody or soft ends and cut larger mushrooms into halves or quarters for even cooking.
- Season and Coat Mushrooms: In a bowl, mix the flour with salt, garlic powder, onion powder, sweet paprika, and black pepper. Toss the cleaned mushrooms with about a quarter of this flour mixture to coat evenly.
- Prepare Batter: In a separate bowl, whisk together the soda water, buttermilk, and egg until smooth. Sift the remaining flour into this wet mixture and stir until fully combined with no lumps.
- Set up Breading Station and Heat Oil: Pour panko breadcrumbs into a bowl. Heat vegetable oil in a large saucepan or deep fryer to 350ºF (175ºC) with at least 3-4 inches depth for frying.
- Bread the Mushrooms: Dip each flour-coated mushroom into the batter, allowing excess to drip off, then dredge in panko breadcrumbs until fully covered. Set aside on a plate.
- Check Oil Temperature: Ensure oil is hot enough by dipping a wooden spoon or skewer into the oil. If bubbles form immediately around it and rise to the surface, oil is ready for frying.
- Fry Mushrooms in Batches: Fry the mushrooms in batches for 3-5 minutes, stirring occasionally, until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and even cooking.
- Drain Excess Oil and Serve: Remove fried mushrooms with a slotted spoon and place them on a paper towel-lined tray to absorb excess oil. Garnish with fresh parsley and serve immediately for best taste and texture.
- Storage: Once completely cooled, store any leftovers refrigerated for 2-3 days. Reheat before serving to enjoy crispiness.
Notes
- Use fresh mushrooms for best texture and flavor.
- Maintain oil temperature at 350ºF to ensure crispy, non-greasy mushrooms.
- Work in small batches to prevent oil temperature drop and soggy mushrooms.
- Choose either white button or cremini mushrooms based on your preference.
- Enjoy with dipping sauces such as garlic aioli, ranch, or spicy ketchup.
- Reheat leftovers in an oven or air fryer to restore crispiness instead of microwave.
