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Crispy Delicious Fried Mushrooms Your New Favorite Snack

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Learn how to make delicious Fried Mushrooms. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound fresh mushrooms (button or cremini work well)
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs (for extra crunch; substitute with regular breadcrumbs if needed)
  • 1/2 cup grated Parmesan cheese (optional, for added flavor)
  • 2 large eggs
  • 1/2 cup milk (or buttermilk for a tangy twist)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • Vegetable oil or canola oil for frying

My grandma always kept a jar of seasoned flour ready, but I love adding garlic powder and smoked paprika to give the coating a smoky depth. If you’re gluten-free, you can substitute rice flour or almond meal for the all-purpose flour, and use gluten-free breadcrumbs. The key is to keep it simple and adapt it to your taste and dietary needs.

Instructions

  1. Start by cleaning your mushrooms. Gently wipe them with a damp cloth or paper towel to remove any dirt. If they’re larger, you can slice them into halves or quarters, but keep smaller ones whole for a more charming presentation.
  2. Set up your breading station. In one shallow dish, whisk the eggs and milk together. In another dish, combine the flour, garlic powder, smoked paprika, salt, and pepper. In a third dish, place the panko breadcrumbs and Parmesan cheese if using.
  3. Dip each mushroom into the flour mixture, ensuring it’s fully coated. Shake off any excess.
  4. Next, dip the coated mushroom into the egg mixture, allowing the excess to drip off.
  5. Finally, dredge the mushroom in the breadcrumb mixture, pressing gently to adhere the coating evenly. For an extra crispy crust, repeat the egg and breadcrumb steps once more.
  6. Heat about 2 inches of vegetable or canola oil in a deep skillet or heavy-bottomed pan over medium-high heat. To test if the oil is ready, drop a small pinch of breadcrumbs—if they sizzle immediately, it’s hot enough.
  7. Carefully add the coated mushrooms to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side or until golden brown and crispy.
  8. Use a slotted spoon to remove the fried mushrooms and transfer them to a paper towel-lined plate to drain excess oil.
  9. Serve hot with your favorite dipping sauces or as a side to your main course. I love pairing them with a tangy aioli or a simple squeeze of lemon for brightness.

Find it online: https://artofeasycooking.com/fried-mushrooms/