Fried Mushrooms
intro
Crunchy golden breading gives way to juicy, umami-packed mushroom in this classic pub-style recipe, a perfect shareable finger food for casual gatherings.
Ingredients
Steps
Prep the mushrooms
Start with 450 grams of cleaned, stem-trimmed white button mushrooms. Pat each mushroom completely dry with paper towels to remove all surface moisture; this prevents dangerous oil splatters during frying and helps breading adhere securely.
Set up breading station
Arrange three shallow glass dishes in a straight line for easy breading. In the first dish, mix 120 grams all-purpose flour, 30 grams cornstarch, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper until evenly blended. In the second dish, whisk 2 large eggs until completely smooth with no visible streaks of egg white. In the third dish, stir together 150 grams panko breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper to evenly distribute spices.
Bread all mushrooms
Working one mushroom at a time, coat first in the flour mixture, turning to cover fully and tapping gently to remove excess flour. Next, dip the floured mushroom into beaten egg, holding it above the dish for 2 seconds to let excess egg drip off. Finally, press the mushroom firmly into the panko mixture, turning to coat every surface and pressing crumbs gently to ensure they stick. Place fully breaded mushrooms on a clean plate, and let them rest 5 minutes at room temperature to set the breading before frying.
Heat frying oil
Pour 750 ml of neutral vegetable oil into a deep, heavy-bottomed Dutch oven, clipping a candy thermometer to the pot side to track temperature. Heat the oil over medium heat until it reaches a steady 175°C (350°F); do not exceed this temperature, as it will burn the breading before the mushroom interior cooks through.
Fry mushroom batches
Carefully lower 6-8 breaded mushrooms into the hot oil per batch, taking care not to overcrowd the pot (overcrowding drops oil temperature and leads to soggy, greasy mushrooms). Fry each batch for 3-4 minutes total, turning mushrooms halfway through cooking with a slotted metal spoon, until the breading is deep, even golden brown and crispy on all sides.
Drain and season mushrooms
Lift finished mushrooms from the oil with the slotted spoon, holding them above the pot for 3 seconds to let excess oil drip off, then transfer them to a wire rack set over a baking sheet (avoid draining on paper towels, as trapped steam will soften the crispy crust). Sprinkle hot mushrooms with a light pinch of extra flaky salt, then let them cool 2 minutes before serving.
Tips
2.Skip paper towels for draining: trapped steam under hot mushrooms will turn the crispy panko coating soft and soggy, so use an elevated wire rack for the best crunchy texture.
3.Let oil temperature return to 175°C (350°F) between batches: if oil is too cool, mushrooms will absorb excess oil and taste greasy, while overheated oil will burn the breading before mushrooms are tender inside.
OMG these came out SO crispy! I made them for our Sunday family dinner and even my super picky 7 year old ate three servings. Dipped them in ranch and it was chef’s kiss. So easy too, I threw them together after work in no time.
Total game changer for my football watch party last weekend! Everyone was asking for the recipe before halftime. I used cremini mushrooms instead of button and they held up great. Only note: make sure you pat the mushrooms totally dry before breading or you won’t get that crunch.
I added these to my weekly meal prep and they held up way better than I expected! Reheated them in the air fryer at 400 for 3 minutes and they got crispy again. Great grab-and-go snack for work, way better than vending machine chips.
Made these for a potluck in my apartment building last night and the platter was empty in 10 minutes flat. I added a little parmesan to the breading mix and it added such a nice nutty kick, 10/10 would make again.
Wait, I’m a total beginner and these actually turned out? I was so nervous I’d burn them or the breading would fall off, but the steps were super straightforward. Cook time was exactly 30 minutes like the recipe said too, which was perfect because I had friends coming over right after.
These taste just like the fried mushrooms I get at my favorite local dive bar, but way less greasy! I served them with a side of comeback sauce and my husband said they’re better than the restaurant version. Win for weeknight cooking!
Quick question — has anyone tried these with gluten free panko? I have celiac and really want to make these for my sister’s birthday BBQ next weekend, just want to make sure the breading sticks the same!
Wait, can I make these in the air fryer instead of deep frying? I try not to heat up a big pot of oil in the summer if I can avoid it, but I’m craving those crispy mushrooms so bad.
My three teen boys demolished two batches of these in one sitting! I thought I’d have leftovers for lunch tomorrow, nope, they ate every last one. Next time I’m tripling the recipe for sure.
I added a teaspoon of cayenne and a half teaspoon of smoked paprika to the breading and WOW, that little kick was perfect. Dipped them in hot honey and it was the best sweet/spicy combo I’ve made in months. 10/10
Wait how long do these keep in the fridge? I want to make them ahead for a camping trip this weekend, wondering if they’ll still be good 2 days after making?
Great base recipe! I’ve been making fried mushrooms for 40 years and this version is super solid for new cooks. Pro tip: let the breaded mushrooms rest for 5 minutes before frying, it helps the coating stay on instead of falling off in the oil.
Made these for a date night appetizer last night and my partner was so impressed! They thought I ordered them from a fancy restaurant, little did they know it took me 30 minutes total and cost like $5 in ingredients.
Swapped the egg for oat milk mixed with a little cornstarch to make these vegan, and they came out perfect! Crunchy, golden, so flavorful, even my non-vegan roommates were stealing them off my plate. Will be making these on repeat.
Made these for our tailgate before the college football game last Saturday, and they were the most popular dish on the table! Even beat out the buffalo wings, which is saying something. I served them with three dipping sauces: ranch, blue cheese, and spicy marinara.
The texture on these is INSANE. I was worried they’d be soggy because mushrooms have so much moisture, but that double layer of breading? *Chef’s kiss* So crispy and golden, just like the recipe name says.
These are the perfect finger food for my kid’s soccer team snack day! I cut the larger mushrooms in half so they were bite-sized for the kids, and every single parent asked me for the recipe. Total win.
I’ve burned so many easy recipes before, I almost didn’t try these, but they were actually foolproof! The temperature guide for the oil was so helpful, I didn’t burn a single one. Even my roommate made fun of me for how shocked I was they turned out good.
I added three extra cloves of minced garlic to the breading and oh my gosh, it was so aromatic and delicious. If you’re a garlic fiend like me, do not sleep on that add-in. It takes these from great to unforgettable.
I made these as a Thanksgiving appetizer last year and my family still talks about them! I’m making them again this year, plus a batch for our Christmas Eve open house. They’re officially a new family holiday staple.