Crispy Fried Mushrooms Recipe

I finally figured out a clever approach for Crispy Fried Mushrooms that answers How To Make Fried Mushrooms in a way you wouldn’t expect.

I call this Crispy Fried Mushrooms: An Organized Chaos because thats exactly what it is, a beautiful mess you cant predict. I love how panko breadcrumbs turn each mushroom into a tiny trophy, and theres always debate in my kitchen about dipping or not.

I read How To Make Batter For Fried Mushrooms posts for inspiration then do my own thing. What gets me every time is that pure Crunchy Food moment that makes you stop talking and just chew.

Bring lemon wedges for brightness if you want, but honestly its the reckless bite youll remember.

Ingredients

• Mushrooms: earthy, low calorie, some protein and fibre, soak up flavors, crisp nicely.
• Flour and cornstarch: give structure and crunch, mostly carbs, not very nutritious alone.
• Eggs and buttermilk: bind the coating, add protein and richness, makes batter stick.
• Panko breadcrumbs: extra crisp airy texture, light carbs, brown nicely in hot oil.
• Spices: garlic, onion, paprika and cayenne boost flavor, little calories, add warmth.
• Oil: neutral frying oil transfers heat fast, adds fat and crispness, watch portions.
• Salt and pepper: essential seasoning, make flavors pop, but use moderately for health.
• Lemon and parsley: bright finish, vitamin C and freshness, cuts through fried richness.

Ingredient Quantities

• 1 lb (450 g) whole button or cremini mushrooms
• 1 cup (125 g) all purpose flour
• 1/2 cup (60 g) cornstarch
• 1 tsp baking powder (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper or a pinch if you like heat
• 2 large eggs
• 1/2 cup (120 ml) buttermilk or regular milk
• 1 cup (about 100 g) panko breadcrumbs
• 2 to 3 cups (480 to 720 ml) neutral oil for frying like vegetable or canola
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

How to Make this

1. Clean and prep the mushrooms: wipe them with a damp towel or soft brush, trim any long stems and pat very dry with paper towels so the coating will stick. Leave them whole for best texture.

2. Make the seasoned flour mix: in a bowl combine the all purpose flour, cornstarch, baking powder if using, kosher salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika and cayenne. Whisk it so there are no lumps.

3. Whisk the wet mix: beat the eggs with the buttermilk (or regular milk) in a second bowl until smooth. This is your batter wash.

4. Prep the panko: pour the panko into a third shallow bowl or plate. If you want extra flavor, toss a pinch of salt and a little paprika into the panko.

5. Dredge the mushrooms: working one at a time, toss each mushroom in the seasoned flour and shake off excess, dip into the egg and milk wash, then press into the panko so it sticks. For ultra crunch, repeat the egg wash and panko one more time, pressing the crumbs on with your fingers.

6. Heat the oil: pour 2 to 3 cups neutral oil into a heavy skillet or pot to a depth of about 1 to 1 1/2 inches and heat to 350 to 375°F (175 to 190°C). If you don’t have a thermometer, drop a small pinch of panko in the oil; it should sizzle steadily not smoke.

7. Fry in batches: carefully lower mushrooms into the hot oil without crowding, 6 to 8 at a time depending on pan size. Fry 2 to 3 minutes, turning as needed, until deep golden brown and crispy. Keep an eye on the temp and adjust heat so it stays in the 350 to 375°F range.

8. Drain and season: remove mushrooms with a slotted spoon or tongs to a wire rack set over a sheet pan or to paper towels. Sprinkle a little kosher salt right after frying so it sticks.

9. Serve right away: garnish with chopped fresh parsley and lemon wedges if you like. They’re best while hot and crunchy, but if you must reheat, do it in a 400°F oven for a few minutes to bring back the crisp.

Equipment Needed

1. Mixing bowls (about 3) for the flour mix, egg wash and panko
2. Whisk or fork to beat the eggs
3. Shallow plates or wide bowls for dredging and the panko crumbs
4. Measuring cups and spoons for flour, cornstarch and spices
5. Heavy skillet or deep pot for frying
6. Candy or deep fry thermometer to keep oil at 350 to 375°F
7. Slotted spoon and a pair of tongs to lift and turn mushrooms
8. Wire rack set over a sheet pan or paper towels to drain and salt

FAQ

Crispy Fried Mushrooms Recipe Substitutions and Variations

• All purpose flour: swap with a 1:1 gluten free cup-for-cup flour blend if you need GF, or use whole wheat flour for a nuttier taste though the coating will be a little denser
• Cornstarch: replace 1:1 with arrowroot powder or potato starch — both give great crispness, arrowroot browns less so the mushrooms stay lighter
• Eggs (binder): for vegan or allergy use 1 tbsp ground flaxseed + 3 tbsp water per egg (let sit 5 minutes) or 3 tbsp aquafaba per egg; they bind well but flavor/texture will be slightly different
• Panko breadcrumbs: try crushed cornflakes, crushed tortilla chips, or regular breadcrumbs; gluten free panko or finely chopped nuts work too for extra crunch

Pro Tips

1) Keep the oil temp steady, use a good thermometer. If it drops too low the mushrooms soak oil and get greasy, if it’s too hot they burn outside and stay raw inside. Between batches turn the heat down then back up quick so you don’t overshoot. A little pinch of panko as a test works, but a thermometer is less guesswork.

2) Let the breading set before frying. After coating, chill them on a wire rack for 10 to 15 minutes in the fridge, it helps the crumbs stick so the crust won’t fall off mid-fry.

3) Make the panko more interesting and crunchier. Lightly toast panko in a dry pan or toss it with a tablespoon of melted butter before using, or stir in some grated Parmesan and a squeeze of lemon zest. You’ll get extra brown color and flavor without changing the core recipe.

4) Keep them crisp while you finish frying. Put cooked mushrooms on a wire rack over a sheet pan in a 200 F oven so they stay hot and crunchy, and salt them right after frying so the salt sticks. Reheat later in a hot oven (about 400 F) for a few minutes, not the microwave.

Crispy Fried Mushrooms Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I finally figured out a clever approach for Crispy Fried Mushrooms that answers How To Make Fried Mushrooms in a way you wouldn't expect.

Pin

Servings

4

servings

Calories

478

kcal

Equipment: 1. Mixing bowls (about 3) for the flour mix, egg wash and panko
2. Whisk or fork to beat the eggs
3. Shallow plates or wide bowls for dredging and the panko crumbs
4. Measuring cups and spoons for flour, cornstarch and spices
5. Heavy skillet or deep pot for frying
6. Candy or deep fry thermometer to keep oil at 350 to 375°F
7. Slotted spoon and a pair of tongs to lift and turn mushrooms
8. Wire rack set over a sheet pan or paper towels to drain and salt

Ingredients

• 1 lb (450 g) whole button or cremini mushrooms

• 1 cup (125 g) all purpose flour

• 1/2 cup (60 g) cornstarch

• 1 tsp baking powder (optional)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1/4 tsp cayenne pepper or a pinch if you like heat

• 2 large eggs

• 1/2 cup (120 ml) buttermilk or regular milk

• 1 cup (about 100 g) panko breadcrumbs

• 2 to 3 cups (480 to 720 ml) neutral oil for frying like vegetable or canola

• Fresh parsley for garnish (optional)

• Lemon wedges for serving (optional)

Directions

• Clean and prep the mushrooms: wipe them with a damp towel or soft brush, trim any long stems and pat very dry with paper towels so the coating will stick. Leave them whole for best texture.
• Make the seasoned flour mix: in a bowl combine the all purpose flour, cornstarch, baking powder if using, kosher salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika and cayenne. Whisk it so there are no lumps.
• Whisk the wet mix: beat the eggs with the buttermilk (or regular milk) in a second bowl until smooth. This is your batter wash.
• Prep the panko: pour the panko into a third shallow bowl or plate. If you want extra flavor, toss a pinch of salt and a little paprika into the panko.
• Dredge the mushrooms: working one at a time, toss each mushroom in the seasoned flour and shake off excess, dip into the egg and milk wash, then press into the panko so it sticks. For ultra crunch, repeat the egg wash and panko one more time, pressing the crumbs on with your fingers.
• Heat the oil: pour 2 to 3 cups neutral oil into a heavy skillet or pot to a depth of about 1 to 1 1/2 inches and heat to 350 to 375°F (175 to 190°C). If you don't have a thermometer, drop a small pinch of panko in the oil; it should sizzle steadily not smoke.
• Fry in batches: carefully lower mushrooms into the hot oil without crowding, 6 to 8 at a time depending on pan size. Fry 2 to 3 minutes, turning as needed, until deep golden brown and crispy. Keep an eye on the temp and adjust heat so it stays in the 350 to 375°F range.
• Drain and season: remove mushrooms with a slotted spoon or tongs to a wire rack set over a sheet pan or to paper towels. Sprinkle a little kosher salt right after frying so it sticks.
• Serve right away: garnish with chopped fresh parsley and lemon wedges if you like. They're best while hot and crunchy, but if you must reheat, do it in a 400°F oven for a few minutes to bring back the crisp.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 180g
• Total number of serves: 4
• Calories: 478kcal
• Fat: 20.5g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Polyunsaturated: 1.5g
• Monounsaturated: 5g
• Cholesterol: 93mg
• Sodium: 572mg
• Potassium: 454mg
• Carbohydrates: 58g
• Fiber: 2.8g
• Sugar: 3g
• Protein: 12.4g
• Vitamin A: 130IU
• Vitamin C: 7mg
• Calcium: 57mg
• Iron: 1.2mg