Introduction

Fried mushrooms are a crispy, flavorful treat perfect as an appetizer or side dish. This recipe shows how to achieve the perfect crunchy coating while keeping the mushrooms tender inside. Whether you’re using button or cremini mushrooms, these golden bites will quickly become a favorite.

A black plate is filled with many small, round pieces of golden-brown fried mushrooms, some whole and some cut open showing the white and light grey inside of the mushrooms. A few green herb bits are scattered on top for color. Below the plate is a small white bowl with creamy white sauce mixed with small green herb pieces. The plate and bowl sit on a sheet of vintage newspaper on a white marbled surface. Near the top is a small stone bowl with coarse white salt. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz mushrooms (white button, cremini, etc.)
1.5 cups all-purpose flour
1 cup panko breadcrumbs
1 cup soda water or beer
1/2 cup buttermilk or 1/2 cup milk + juice of 1/2 lemon, or 1 tbsp vinegar
1 egg
1/2 tbsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sweet paprika
1/2 tsp black pepper
4-6 cups vegetable or canola oil (for frying)
Handful of parsley (for garnish)

Instructions

Step 1: Wipe the mushrooms clean with a paper or kitchen towel. Use a damp sponge if needed, then trim any woody or soft ends. Cut larger mushrooms into halves or quarters for even cooking.
Step 2: In a bowl, mix the flour with salt, garlic powder, onion powder, paprika, and black pepper. Toss the mushrooms with about a quarter of this flour mixture until lightly coated.
Step 3: In another bowl, whisk together the soda water (or beer), buttermilk (or milk and lemon/vinegar), and egg. Then sift the remaining flour mixture into the wet ingredients and stir until smooth and lump-free.
Step 4: Set up your breading station with the panko breadcrumbs in one bowl, the coated mushrooms in another, and the batter in the last bowl.
Step 5: Heat oil in a deep saucepan or fryer to about 350ºF (175ºC), filling it to a depth of 3-4 inches. Test the temperature by dipping a wooden spoon or skewer; bubbles should form immediately.
Step 6: Dip mushrooms first into the batter, allowing excess to drip off, then dredge in panko breadcrumbs. Place them aside on a plate.
Step 7: Fry the mushrooms in batches to avoid overcrowding. Cook for 3-5 minutes, stirring occasionally, until golden brown and crisp.
Step 8: Remove and drain on paper towels to absorb extra oil. Garnish with parsley and serve immediately.

Tips & Variations

Use firm mushrooms to prevent them from becoming mushy during frying.
A dry coating like flour or breadcrumbs helps absorb moisture and keeps the crust crispy.
Maintain the oil temperature around 350ºF to ensure even cooking and avoid greasy mushrooms.
Stir mushrooms gently while frying to cook them evenly and prevent sticking.
Try different dipping sauces like garlic aioli, spicy mayo, or a tangy yogurt dip for variety.

Storage

Once completely cool, store fried mushrooms in an airtight container in the refrigerator for 2 to 3 days. Reheat them in a hot oven or air fryer to restore crispiness. Avoid microwaving, as it can make the coating soggy.

How to Serve

Small, round pieces of fried cauliflower are scattered on white paper towels. Each piece is golden brown with a crispy texture, showing a crunchy coating on the outside. The pieces vary slightly in size but are mostly uniform, with some darker spots indicating a well-cooked surface. The paper towel underneath absorbs excess oil, with a soft texture and visible circular patterns. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, firm varieties such as cremini or shiitake work well. Avoid very soft mushrooms as they may become too mushy when fried.

What if I don’t have soda water or beer?

You can substitute with plain water, but soda water or beer helps create a lighter, crispier batter due to their carbonation.