Description
These crispy fried mushrooms are golden brown and perfectly seasoned. A simple batter and panko breadcrumb coating create a crunchy exterior, while the mushrooms inside remain tender and flavorful. They’re a delicious appetizer, side dish, or snack.
Ingredients
- 16 ounces white button mushrooms or cremini mushrooms (or a mix), cleaned
- 1 1/2 cups (188g) all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup soda water (club soda) or beer (lager or pale ale)
- 1/2 cup buttermilk or (1/2 cup milk + 1/2 tablespoon lemon juice OR 1/2 tablespoon white vinegar)
- 1 large egg
- 1/2 tablespoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 4–6 cups vegetable oil or canola oil, for frying
- Fresh parsley, chopped (for garnish, optional)
Instructions
-
Prepare Mushrooms: Wipe the mushrooms clean with a damp paper towel or kitchen towel. Do not rinse them under running water, as they will absorb too much moisture. Trim the ends of the stems if needed. If the mushrooms are large or vary significantly in size, cut them into halves or quarters so they cook evenly.
-
Prepare Breading Station:
- Bowl 1 (Seasoned Flour): In a medium bowl, combine the all-purpose flour, salt, garlic powder, onion powder, sweet paprika, and black pepper. Whisk to combine.
- Bowl 2 (Batter): In another medium bowl, whisk together the soda water (or beer), buttermilk (or milk + lemon juice/vinegar), and egg until well combined.
- Bowl 3 (Panko): Place the panko breadcrumbs in a shallow dish or bowl.
-
Lightly Flour Mushrooms: Toss the cleaned and trimmed mushrooms with about 1/4 of the seasoned flour mixture in a separate bowl, just enough to lightly coat them. This helps the batter adhere.
-
Sift Remaining Flour into Batter: Sift the remaining seasoned flour mixture into the bowl with the wet ingredients (soda water/buttermilk/egg). Whisk until completely combined and smooth, with no lumps.
-
Heat Oil: Pour enough vegetable or canola oil into a large, heavy-bottomed saucepan or Dutch oven to reach a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry or candy thermometer to monitor the oil temperature. If you don’t have a thermometer, test the oil by dropping a small piece of bread or a tiny bit of batter into the oil. It should sizzle immediately and turn golden brown within a minute.
-
Dredge and Fry Mushrooms (in Batches):
- Working in batches to avoid overcrowding the pan, dip a few mushrooms at a time into the batter, allowing any excess batter to drip off. A skimmer, strainer spoon, or slotted spoon is helpful for this.
- Immediately dredge the battered mushrooms in the panko breadcrumbs, pressing gently to coat them evenly.
- Carefully lower the coated mushrooms into the hot oil.
- Fry for 3-5 minutes, or until the mushrooms are golden brown and crispy, turning them occasionally with a slotted spoon or spider to ensure even cooking.
-
Drain Mushrooms: Remove the fried mushrooms from the oil using a slotted spoon or spider. Transfer them to a plate or baking sheet lined with paper towels to drain excess oil.
-
Repeat: Repeat the frying process with the remaining mushrooms, working in batches and allowing the oil to return to 350°F (175°C) between batches.
-
Serve with favorite dipping sauce.
Notes
- Mushrooms: White button mushrooms or cremini mushrooms work well in this recipe. You can use other types of mushrooms, but the cooking time may vary. Clean the mushrooms thoroughly, but avoid soaking them in water, as they will absorb too much moisture.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.
- Soda Water/Beer: The carbonation in soda water or beer helps to create a light and crispy batter.
- Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than regular breadcrumbs, resulting in a crispier coating.
- Oil Temperature: Maintaining the correct oil temperature is crucial for crispy fried mushrooms. Use a thermometer to ensure the oil stays at 350°F (175°C).
- Serving Suggestions: These fried mushrooms are best enjoyed hot. Serve them as an appetizer, a side dish, or a snack, with your favorite dipping sauces (such as ranch dressing, marinara sauce, aioli, or honey mustard).
- Storage: Leftovers in fridge.