I spent weeks perfecting my Easy Fried Mushrooms and I’m finally ready to share the surprising step that makes them stand out.
I’ll be honest, I didn’t expect the little cremini mushrooms in my fridge to become the most addictive snack I make. Crisp, golden nubbins that crack under your teeth, but still juicy inside, that’s what I’m after.
This take flirts with the idea of Deep Fried Breaded Mushrooms without being fussy, and it’s one of those Easy Fried Mushrooms you might hide from guests because you’ll eat half before serving. I love how panko breadcrumbs give that feathery crunch, and there’s a tiny trick I use to get them to stick every time.
You’ll want to know what it is.
Ingredients
- Earthy cremini add fiber, B vitamins and savory umami, soak up crispy batter.
- Gives body to batter, mostly carbohydrates so not very nutrient dense.
- Makes coating extra crisp, light texture and lower gluten chewiness.
- Bind and add protein, fat and richness which helps coating stick.
- Big flaky crumbs fry super crunchy, mostly carbs but great texture.
- Neutral frying oil provides crispness, high calories so use careful.
- Brightens fried mushrooms, adds acid and freshness balancing the richness.
- Garlic and smoked paprika boost savory flavor, paprika adds subtle smokiness.
Ingredient Quantities
- 1 lb (450 g) cremini or white button mushrooms, stems trimmed, leave whole if small, halve if big
- 1 cup (120 g) all purpose flour
- 1/4 cup (30 g) cornstarch
- 1/2 tsp baking powder
- 1 tsp kosher salt, more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper, optional if you like heat
- 2 large eggs, beaten
- 1/4 cup (60 ml) milk or buttermilk
- 1 cup (100 g) panko breadcrumbs (or fine breadcrumbs)
- 2 to 3 cups (500 to 750 ml) neutral oil for frying, like vegetable or canola
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges for serving (optional)
- Ranch or aioli for dipping, optional
How to Make this
1. Trim stems and wipe mushrooms dry with a paper towel, leave small ones whole and halve the big ones so they’re all about the same size; pat them really dry so the batter sticks.
2. Make the dry mix: whisk together the flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne if you want heat; cornstarch + baking powder gives extra crisp and lift.
3. Whisk the eggs with the milk or buttermilk in a bowl until smooth.
4. Put the panko in a shallow dish and stir in a pinch of salt and the chopped parsley so the crumbs are seasoned.
5. Set up a dredging station: dry mix in one bowl, egg wash in another, panko in the third. Coat each mushroom first in the dry mix, shake off excess, dip in the egg wash, press into the panko until well coated; for extra crunchy crust dip once more in egg then panko again.
6. Let the coated mushrooms rest 8 to 10 minutes on a tray so the coating sets; this helps it not fall off while frying.
7. Pour 2 to 3 cups of neutral oil into a deep skillet or pot and heat to about 350 to 375°F (175 to 190°C). Test with a little breadcrumb it should sizzle immediately but not smoke.
8. Fry mushrooms in small batches so they dont crowd the pan, about 2 to 4 minutes per batch, turning if needed, until golden brown and crisp. Keep the oil temperature steady; adjust heat as needed.
9. Drain on a wire rack or paper towels, sprinkle with a little extra kosher salt and chopped parsley, squeeze lemon over them if you like, and serve hot with ranch or aioli for dipping.
Equipment Needed
1. Chef’s knife and cutting board, for trimming stems and halving big mushrooms
2. Three mixing bowls or shallow dishes (one for the dry mix, one for egg wash, one for panko)
3. Whisk (eggs and to mix dry ingredients)
4. Measuring cups and spoons for flour, cornstarch, spices and liquids
5. Wire rack and rimmed baking sheet to let coated mushrooms rest and drain
6. Deep heavy skillet or medium Dutch oven / pot for frying
7. Candy or deep fry thermometer to keep oil at 350–375°F (175–190°C)
8. Slotted spoon, spider skimmer, or tongs for safely moving mushrooms in the oil
9. Paper towels (or extra wire rack) for final draining and a tray to hold finished batches
FAQ
Fried Mushrooms Recipe Substitutions and Variations
- All purpose flour: swap with rice flour for extra crisp (use same amount), or a 1:1 gluten free flour blend if you need GF — rice gives a lighter crunch while the GF blend mimics texture.
- Cornstarch: use arrowroot powder or potato starch instead, same quantity, they also give a super crisp finish when fried.
- Eggs: for vegan or egg-free try 3 tbsp aquafaba (chickpea brine) or 1 tbsp ground flax + 3 tbsp water per egg, let sit til gelled, works as a binder.
- Panko breadcrumbs: swap with crushed cornflakes, crushed crackers (like Ritz) or fine regular breadcrumbs — panko is airier but these give great crunch and flavor.
Pro Tips
– Pat them really dry and then dry them again, dont skip this. Mushrooms hold water and even a little moisture will make the coating slip off or go soggy. If they seem wet, salt them lightly, let sit 5–10 minutes, then blot again so the crust can actually stick.
– Chill the coated mushrooms before frying, even just 8–10 minutes on a tray. That helps the crumbs set so they wont fall off, and if you want even better crunch use ice-cold egg/milk or a splash of sparkling water in the wash — colder batter = crispier crust.
– Keep the oil steady and fry in very small batches. Test temp with a pinch of breadcrumb first, and use a thermometer if you have one, aim for about 350 to 375 F. If the pan gets crowded the oil temp drops and you end up greasy mushrooms, not crisp ones. Drain on a wire rack, not just paper towels, so air circulates and they stay crunchy.
– Don’t be shy about seasoning the crumbs and making them tastier: fold in a little grated Parmesan, extra smoked paprika, or finely chopped herbs to the panko. Also pressing the panko firmly onto the mushrooms (and double-dipping for a second coat) gives a much nicer, crunchier bite.
Fried Mushrooms Recipe
I spent weeks perfecting my Easy Fried Mushrooms and I'm finally ready to share the surprising step that makes them stand out.
4
servings
410
kcal
Equipment: 1. Chef’s knife and cutting board, for trimming stems and halving big mushrooms
2. Three mixing bowls or shallow dishes (one for the dry mix, one for egg wash, one for panko)
3. Whisk (eggs and to mix dry ingredients)
4. Measuring cups and spoons for flour, cornstarch, spices and liquids
5. Wire rack and rimmed baking sheet to let coated mushrooms rest and drain
6. Deep heavy skillet or medium Dutch oven / pot for frying
7. Candy or deep fry thermometer to keep oil at 350–375°F (175–190°C)
8. Slotted spoon, spider skimmer, or tongs for safely moving mushrooms in the oil
9. Paper towels (or extra wire rack) for final draining and a tray to hold finished batches
Ingredients
-
1 lb (450 g) cremini or white button mushrooms, stems trimmed, leave whole if small, halve if big
-
1 cup (120 g) all purpose flour
-
1/4 cup (30 g) cornstarch
-
1/2 tsp baking powder
-
1 tsp kosher salt, more to taste
-
1/2 tsp freshly ground black pepper
-
1/2 tsp garlic powder
-
1/4 tsp onion powder
-
1/2 tsp smoked paprika
-
1/8 tsp cayenne pepper, optional if you like heat
-
2 large eggs, beaten
-
1/4 cup (60 ml) milk or buttermilk
-
1 cup (100 g) panko breadcrumbs (or fine breadcrumbs)
-
2 to 3 cups (500 to 750 ml) neutral oil for frying, like vegetable or canola
-
2 tbsp fresh parsley, chopped (optional)
-
1 lemon, cut into wedges for serving (optional)
-
Ranch or aioli for dipping, optional
Directions
- Trim stems and wipe mushrooms dry with a paper towel, leave small ones whole and halve the big ones so they’re all about the same size; pat them really dry so the batter sticks.
- Make the dry mix: whisk together the flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne if you want heat; cornstarch + baking powder gives extra crisp and lift.
- Whisk the eggs with the milk or buttermilk in a bowl until smooth.
- Put the panko in a shallow dish and stir in a pinch of salt and the chopped parsley so the crumbs are seasoned.
- Set up a dredging station: dry mix in one bowl, egg wash in another, panko in the third. Coat each mushroom first in the dry mix, shake off excess, dip in the egg wash, press into the panko until well coated; for extra crunchy crust dip once more in egg then panko again.
- Let the coated mushrooms rest 8 to 10 minutes on a tray so the coating sets; this helps it not fall off while frying.
- Pour 2 to 3 cups of neutral oil into a deep skillet or pot and heat to about 350 to 375°F (175 to 190°C). Test with a little breadcrumb it should sizzle immediately but not smoke.
- Fry mushrooms in small batches so they dont crowd the pan, about 2 to 4 minutes per batch, turning if needed, until golden brown and crisp. Keep the oil temperature steady; adjust heat as needed.
- Drain on a wire rack or paper towels, sprinkle with a little extra kosher salt and chopped parsley, squeeze lemon over them if you like, and serve hot with ranch or aioli for dipping.
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: 230g
- Total number of serves: 4
- Calories: 410kcal
- Fat: 15g
- Saturated Fat: 2.9g
- Trans Fat: 0.2g
- Polyunsaturated: 4g
- Monounsaturated: 7.5g
- Cholesterol: 93mg
- Sodium: 480mg
- Potassium: 448mg
- Carbohydrates: 51g
- Fiber: 2.9g
- Sugar: 1.5g
- Protein: 11.4g
- Vitamin A: 175IU
- Vitamin C: 5.8mg
- Calcium: 44.5mg
- Iron: 1.7mg
