Description
Crispy fried mushrooms with a golden, savory crust and tender inside, perfect for a quick and satisfying lunch or snack.
Ingredients
Scale
- 12 oz (340 g) fresh mushrooms (cremini or button), cleaned and patted dry
- ½ cup (60 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp salt
- ½ tsp black pepper, freshly ground
- ¾ cup (180 ml) buttermilk (or regular milk mixed with 1 tbsp lemon juice)
- Vegetable oil for frying (peanut or canola oil recommended)
- Optional: ½ tsp chili powder
- Optional: 2 tbsp grated Parmesan cheese
Instructions
- Clean and prep the mushrooms by gently wiping them with a damp cloth or paper towel to remove dirt. Trim stems if needed.
- Marinate the mushrooms in buttermilk in a large bowl, tossing to coat evenly. Let soak for 10 minutes.
- In a separate bowl, mix all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, black pepper, and any optional spices like chili powder or Parmesan cheese.
- Using a slotted spoon, lift mushrooms from buttermilk one at a time, letting excess drip off, then dredge in the dry mixture, pressing gently to coat evenly. Place coated mushrooms on a plate or tray.
- Heat about 1 inch (2.5 cm) of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry mushrooms in batches, avoiding overcrowding, for 3-4 minutes per side or until golden brown and crispy. Turn gently with tongs or a slotted spoon.
- Drain fried mushrooms on a wire rack set over a baking sheet or on paper towels to remove excess oil and keep them crisp.
- Serve warm with your favorite dipping sauce or add to sandwiches for a tasty lunch bite.
Notes
Do not wash mushrooms under running water to avoid sogginess. Maintain oil temperature at 350°F for best results. Fry in batches to prevent overcrowding. Drain mushrooms on a wire rack instead of paper towels alone to keep them crispy. For gluten-free, substitute flour with gluten-free blend and cornstarch with arrowroot powder. Baking option: bake coated mushrooms at 425°F for 20-25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: About ½ cup fried mu
- Calories: 180
- Fat: 12
- Carbohydrates: 12
- Protein: 4
Keywords: fried mushrooms, crispy mushrooms, savory snack, easy lunch recipe, mushroom recipe, vegetarian, quick snack