🍄 Crispy Fried Mushrooms
Perfectly seasoned, crunchy on the outside and juicy on the inside.
🛒 Ingredients (Serves 3–4)
For the Mushrooms
- 12 oz (340 g) mushrooms (button, cremini, or sliced oyster)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ÂĽ tsp black pepper
For the Breading
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- Optional: ½ tsp cayenne for heat
For Frying
- Oil for deep frying (vegetable, canola, or peanut)
Optional Dipping Sauces
- Ranch
- Spicy mayo
- Garlic aioli
- Sweet chili sauce
🔪 Instructions
1. Prep the Mushrooms
- Clean mushrooms with a damp towel (don’t soak in water).
- Cut larger mushrooms into halves or quarters.
- Keep small ones whole.
2. Marinate
In a bowl, whisk:
- buttermilk
- salt
- garlic powder
- onion powder
- paprika
- black pepper
Add mushrooms and toss to coat.
Let sit for 10–15 minutes (helps them get juicy and flavorful).
3. Mix the Breading
In a shallow bowl, combine:
- flour
- cornstarch
- salt
- paprika
- garlic powder
- black pepper
- (optional) cayenne
Cornstarch = extra crisp!
4. Dredge the Mushrooms
Remove mushrooms from buttermilk (let excess drip off).
Coat in the flour mixture, pressing the breading onto the mushrooms.
For ultra-crispy texture:
👉 Dip back into buttermilk, then flour again (double dredge).
5. Fry
- Heat oil in a deep pan to 350°F (175°C).
- Fry mushrooms in small batches for 3–5 minutes, until golden brown and crispy.
- Remove and drain on a rack or paper towels.
6. Season & Serve
Sprinkle with a pinch of salt while hot.
Serve immediately with your favorite dipping sauces!
✨ Tips for the Best Crispy Mushrooms
- Don’t overcrowd the pan—keeps mushrooms crisp.
- Cornstarch makes the breading extra crunchy.
- For gluten-free, use rice flour + cornstarch.
- For healthier, you can air-fry (instructions available if you want!).