Description
Crispy, golden-brown fried mushrooms, seasoned to perfection and served with your favorite dipping sauce. A delicious appetizer or snack!
Ingredients
Scale
- 1 pound fresh mushrooms (cremini, button, or a mix), cleaned and sliced
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk (or buttermilk for extra tang)
- 1 large egg
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving, optional)
Instructions
- Clean the Mushrooms: Gently wipe the mushrooms with a damp paper towel to remove any dirt. Avoid soaking them in water, as they will absorb it and become soggy. If necessary, you can quickly rinse them and pat them dry immediately.
- Slice the Mushrooms: Slice the mushrooms into approximately 1/4-inch thick pieces. You want them to be thick enough to hold their shape during frying but thin enough to cook through quickly.
- Prepare the Flour Mixture: In a shallow dish, whisk together the all-purpose flour, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper (if using), salt, and black pepper. Make sure everything is evenly distributed. This seasoned flour will give our mushrooms a fantastic flavor base.
- Prepare the Wet Batter: In another shallow dish, whisk together the milk (or buttermilk) and the egg until well combined. This mixture will help the breadcrumbs adhere to the mushrooms.
- Prepare the Breadcrumb Mixture: In a third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese (if using). The panko breadcrumbs will give the mushrooms a wonderfully crispy texture, and the Parmesan adds a salty, savory note.
- Dredge in Flour: Take a handful of sliced mushrooms and toss them in the seasoned flour mixture, ensuring they are completely coated. Shake off any excess flour. This step helps the wet batter adhere better.
- Dip in Wet Batter: Dip the floured mushrooms into the milk and egg mixture, making sure they are fully submerged. Let any excess drip off.
- Coat in Breadcrumbs: Transfer the mushrooms to the panko breadcrumb mixture and press gently to ensure they are evenly coated on all sides. The breadcrumbs should stick well to the wet batter.
- Repeat: Repeat the breading process with the remaining mushrooms until all are coated. You can bread the mushrooms in batches to avoid overcrowding the breading stations.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, test the oil by dropping a small piece of breadcrumb into it; it should sizzle and turn golden brown in about 30 seconds.
- Fry in Batches: Carefully add the breaded mushrooms to the hot oil in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy mushrooms.
- Fry Until Golden Brown: Fry the mushrooms for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to flip them as needed.
- Remove and Drain: Once the mushrooms are golden brown, remove them from the oil with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil. This will help them stay crispy.
- Repeat: Repeat the frying process with the remaining breaded mushrooms, making sure to maintain the oil temperature. If the oil temperature drops too low, wait for it to heat back up before adding more mushrooms.
- Garnish: Sprinkle the fried mushrooms with fresh chopped parsley for a pop of color and freshness.
- Serve Immediately: Serve the fried mushrooms immediately while they are still hot and crispy. They are best enjoyed fresh.
- Dipping Sauces: Serve the fried mushrooms with your favorite dipping sauces, such as ranch dressing, garlic aioli, marinara sauce, or a spicy sriracha mayo.
- Lemon Wedges: Offer lemon wedges for squeezing over the mushrooms, as the acidity of the lemon juice complements the richness of the fried mushrooms.
Notes
- Don’t Overcrowd the Pan: Frying in batches is crucial to maintaining the oil temperature and ensuring crispy mushrooms.
- Maintain Oil Temperature: Use a thermometer to monitor the oil temperature and adjust the heat as needed.
- Don’t Overcook: Overcooking can make the mushrooms tough and rubbery. Fry them until they are golden brown and crispy, but not burnt.
- Season Generously: Don’t be afraid to season the flour mixture and breadcrumb mixture generously. This will add flavor to the mushrooms.
- Use Fresh Mushrooms: Fresh mushrooms will have the best flavor and texture. Avoid using mushrooms that are slimy or discolored.
- Double Breading (Optional): For an extra crispy coating, you can double bread the mushrooms by repeating the flour, wet batter, and breadcrumb steps.
- Air Fryer Option: If you prefer a healthier option, you can air fry the breaded mushrooms. Preheat your air fryer to 400°F (200°C). Place the breaded mushrooms in the air fryer basket in a single layer, making sure they are not touching. Spray them lightly with cooking oil. Air fry for 8-10 minutes, flipping halfway through, until they are golden brown and crispy.
- Variations:
- Spicy Fried Mushrooms: Add more cayenne pepper to the flour mixture or use a spicy breadcrumb mixture.
- Garlic Parmesan Fried Mushrooms: Add more garlic powder and Parmesan cheese to the breadcrumb mixture.
- Herb Fried Mushrooms: Use a variety of fresh or dried herbs in the flour mixture, such as rosemary, sage, or chives.
- Beer-Battered Fried Mushrooms: Substitute beer for the milk in the wet batter for a richer, more flavorful coating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes