Crispy Fried Mushrooms Recipe

Introduction

Crispy fried mushrooms are a delicious and satisfying appetizer perfect for any occasion. With a flavorful seasoned breadcrumb coating and a tender mushroom center, they offer a delightful crunch in every bite. This easy recipe is sure to be a crowd-pleaser at your next gathering.

Ingredients

• 1 1/4 cups panko breadcrumbs
• 1 ½ teaspoons Old Bay Seasoning
• 1 teaspoon marjoram
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup buttermilk
• 1 ½ lbs white button mushrooms, stems trimmed
• ½ cup all-purpose flour
• Vegetable oil for frying

Instructions

1. Step 1: In a small bowl, combine panko breadcrumbs, Old Bay seasoning, marjoram, garlic powder, kosher salt, and black pepper. In a separate bowl, pour the buttermilk.
2. Step 2: Wash and dry the mushrooms thoroughly. Place them in a zipper storage bag with the flour and shake to coat evenly.
3. Step 3: Dip the floured mushrooms into the buttermilk, then roll them in the seasoned breadcrumb mixture until fully coated.
4. Step 4: Heat 1 1/4 inches of vegetable oil in a Dutch oven or heavy pot to 375°F (190°C). Carefully fry the mushrooms in batches for 2-3 minutes or until golden brown and crispy.
5. Step 5: Remove the fried mushrooms with a slotted spoon and drain on paper towels. Serve warm.

Tips & Variations

• For easier cleanup and less mess, use one hand for dipping the mushrooms in buttermilk and the other hand for coating them with breadcrumbs.
• You can rinse mushrooms under cold water and dry them thoroughly with a paper towel instead of wiping them with a moist cloth for better cleanliness.
• If you prefer a lighter version, try air frying the breaded mushrooms instead of deep frying.
• Use a candy thermometer to ensure oil stays at 375°F for perfectly crispy results.
• Work in small batches to maintain consistent oil temperature and avoid soggy mushrooms.

Storage

Store any fried mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. You can also prepare and bread the mushrooms up to 24 hours in advance and keep them refrigerated before frying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushrooms ahead of time?

Yes, you can bread the mushrooms up to 24 hours before frying. Store them in the refrigerator in an airtight container until ready to cook.

Is it necessary to rinse mushrooms before breading?

While many recipes suggest wiping mushrooms with a damp cloth, rinsing them quickly under cold water and drying completely with paper towels is also effective and helps remove dirt thoroughly.

Crispy Fried Mushrooms Recipe

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★★★★★

4.9 from 318 reviews

Crispy Fried Mushrooms are a delicious appetizer featuring white button mushrooms coated in a flavorful seasoned panko breadcrumb mixture, then deep-fried to golden perfection. This easy recipe delivers a crunchy exterior and tender interior, perfect for dipping or snacking.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Breading Mix

• 1 1/4 cups panko breadcrumbs
• 1 ½ teaspoons Old Bay Seasoning
• 1 teaspoon marjoram
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

Wet Ingredients

• 1 cup buttermilk

Main Ingredient

• 1 1/2 lbs white button mushrooms, stems trimmed

Coating

• ½ cup all purpose flour

Frying

• Vegetable oil, for frying (enough to fill 1 1/4 inches deep in pot)

Instructions

1. Prepare Breading Mix: In a small bowl, combine the panko breadcrumbs, Old Bay seasoning, marjoram, garlic powder, kosher salt, and black pepper, mixing thoroughly to evenly distribute the spices.
2. Prepare Wet and Dry Ingredients: Pour the buttermilk into a separate small bowl. Wash and dry the mushrooms thoroughly. Place the mushrooms into a large zipper storage bag along with the all-purpose flour. Seal the bag and shake to coat the mushrooms evenly with flour.
3. Coat the Mushrooms: Remove mushrooms from the bag one at a time, dip them into the buttermilk, then immediately roll them through the seasoned panko breadcrumb mixture until fully coated. Set aside on a tray or plate.
4. Heat Oil for Frying: In a Dutch oven, heavy pot, or deep fryer, heat vegetable oil to 375°F (190°C), ensuring there is about 1 1/4 inches of oil for proper frying depth. Use a candy thermometer to maintain consistent temperature.
5. Fry the Mushrooms: Carefully add a few breaded mushrooms at a time to the hot oil, frying until golden brown and crispy, approximately 2-3 minutes per batch. Avoid overcrowding to maintain oil temperature.
6. Drain and Serve: Remove fried mushrooms with a slotted spoon and place on paper towels to drain excess oil. Serve warm as an appetizer or snack with your favorite dipping sauce.

Notes

• While wiping mushrooms with a damp paper towel is recommended, rinsing under cold water and thoroughly drying with a paper towel works effectively to clean mushrooms well.
• To avoid getting your fingers messy, use one hand exclusively for dipping mushrooms in buttermilk and the other hand for coating with breadcrumbs.
• The semi-dried breadcrumb batter also works well for air frying if you prefer a healthier preparation method.
• Use a candy thermometer for accurate oil temperature when frying in a pot without a deep fryer to maintain a steady 375°F.
• To keep oil temperature consistent and mushrooms crispy, fry in small batches rather than overcrowding the pot.

Keywords: crispy fried mushrooms, fried mushroom appetizer, panko fried mushrooms, mushroom snacks, easy appetizer, party food