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The Perfect Fried Mushrooms Recipe

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★★★★★

4.7 from 93 reviews

This Perfect Fried Mushrooms recipe delivers crispy, golden-brown battered mushrooms that make an irresistible appetizer or side dish. With a seasoned flour coating, a light beer batter, and crunchy panko breadcrumbs, these mushrooms are fried to perfection for a crunchy outside and juicy, tender inside. They are ideal served hot with your favorite dipping sauces or as a tasty snack.

Ingredients

Scale

Mushrooms

  • 16 oz white button mushrooms, cremini, or similar

Coating & Batter

  • 1.5 cup 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 tablespoon vinegar
  • 1 egg

Seasonings

  • 1/2 tablespoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon black pepper

Frying

  • 4–6 cups vegetable oil or canola oil, for frying

Garnish

  • Handful of parsley

Instructions

  1. Prepare the Mushrooms: Wipe the mushrooms clean with a paper towel or kitchen towel. For fresh, dirty mushrooms, lightly rub with a damp sponge. Trim any woody or soft ends. If mushrooms vary in size, cut them into halves or quarters for even cooking.
  2. Mix the Flour and Spices: In a bowl, combine the all-purpose flour, salt, garlic powder, onion powder, sweet paprika, and black pepper. Toss the cleaned mushrooms with about a quarter of this seasoned flour mixture, coating them lightly.
  3. Prepare the Batter: In another bowl, whisk together the soda water or beer, buttermilk (or milk with lemon juice/vinegar), and egg until smooth. Sift the remaining flour mixture into the wet ingredients and stir until well combined with no lumps.
  4. Set Up Breading Station: Place the panko breadcrumbs into a separate bowl alongside the flour-coated mushrooms and the batter bowl to streamline the dredging process.
  5. Heat the Oil: Pour 4-6 cups of vegetable or canola oil into a large deep saucepan or fryer to a depth of 3-4 inches. Heat the oil to 350ºF (175ºC). Test the temperature by dipping a wooden spoon or skewer in the oil; if bubbles form around it immediately and float to the surface, the oil is ready.
  6. Dredge the Mushrooms: Using a skimmer or slotted spoon to keep hands clean, dip the flour-coated mushrooms into the batter, allowing excess to drip off. Then dredge them thoroughly in the panko breadcrumbs and set aside.
  7. Fry in Batches: Carefully place the breaded mushrooms into the hot oil in batches to avoid overcrowding. Fry for 3 to 5 minutes until golden brown and crispy, stirring occasionally to cook evenly and prevent sticking.
  8. Drain Excess Oil: Remove the mushrooms using a slotted spoon and transfer to a tray lined with paper towels to absorb extra oil.
  9. Serve: Garnish with a handful of parsley and serve immediately as an appetizer, side dish, or snack. Enjoy hot for best texture. Leftovers can be refrigerated for 2-3 days and reheated.

Notes

  • Use firm mushrooms such as white button or cremini; avoid soft varieties as they become mushy when fried.
  • Use a dry coating like flour, cornflour, or breadcrumbs to absorb mushroom moisture and maintain crispiness.
  • Ensure the oil is heated to the proper temperature (350ºF/175ºC) before frying to avoid greasy mushrooms.
  • Stir mushrooms gently during frying to ensure even cooking and prevent them from sticking or clumping.

Keywords: fried mushrooms, crispy mushrooms, panko breaded mushrooms, appetizer, snack, mushroom recipe, beer batter mushrooms

Find it online: https://islawhite.com/the-perfect-fried-mushrooms-recipe/