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Fried Mushrooms

Deliciously crispy Fried Mushrooms that are golden brown on the outside and tender on the inside, perfect as a snack or appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 1 pound fresh mushrooms (cremini, button, or a mix), cleaned and sliced
Breading Mixture
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional) For a little heat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Wet Mixture
  • 1 cup milk (or buttermilk)
  • 1 large egg
Breadcrumb Mixture
  • 1 cup panko breadcrumbs For exceptional crunchiness
  • 1/2 cup grated Parmesan cheese (optional)
Other

Method
 

Preparation
  1. Gently wipe the mushrooms with a damp paper towel to remove any dirt.
  2. Cut the cleaned mushrooms into 1/4-inch thick slices.
Breading Setup
  1. In a shallow dish, whisk together the all-purpose flour, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper.
  2. In another shallow dish, whisk the milk and egg until well combined.
  3. In a third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese (if using).
Coating the Mushrooms
  1. Toss the mushrooms in the seasoned flour, ensuring an even layer.
  2. Dip each piece in the egg mixture, then coat thoroughly with the panko mixture.
Frying
  1. Heat vegetable oil in a skillet over medium-high heat until it reaches 350-375°F.
  2. Carefully add the coated mushrooms to the hot oil in small batches.
  3. Fry for about 2-3 minutes on each side or until they become crispy and golden brown.
Serving
  1. Remove the mushrooms from the oil and place them on a plate lined with paper towels to drain excess oil.
  2. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Notes

To ensure crispy mushrooms, dry the mushrooms before coating. Use panko breadcrumbs for extra crunch. Adjust spices to your liking and keep oil at a consistent temperature.