Introduction

Fried mushrooms are a crispy, flavorful snack that’s perfect as an appetizer or side dish. Coated in a light, seasoned batter and crunchy panko, these mushrooms offer a delightful texture and taste. Ready in just a short time, they’re sure to become a favorite in your kitchen.

A black plate filled with many small, round, golden-brown crispy fried mushrooms, some whole and some cut in half showing white, soft mushroom inside, garnished lightly with green parsley pieces. Below the plate is a small white bowl with a creamy, light-colored dipping sauce flecked with green herbs. The plate and bowl sit on an old newspaper page placed on a dark wooden surface. At the top part of the photo, a small round stone holds coarse white salt. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz mushrooms (white button mushrooms, cremini, etc.)
1.5 cup all-purpose flour
1 cup panko breadcrumbs
1 cup soda water (or beer)
1/2 cup buttermilk
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 oil (or canola oil, for frying)
To garnish: handful of parsley

Instructions

Step 1: Wipe the mushrooms well with a paper towel or kitchen towel. If they are fresh and dirty, you can use a wet sponge to clean them. Trim any woody or soft ends, and cut larger mushrooms into halves or quarters to ensure even frying.
Step 2: In a bowl, mix the flour with salt, garlic powder, onion powder, paprika, and black pepper. Toss the cleaned mushrooms with about one-quarter of this flour mixture until lightly coated.
Step 3: In another bowl, whisk together the soda water, buttermilk, and egg. Sift the remaining flour into this wet mixture and stir until smooth with no lumps.
Step 4: Set up your breading station by placing the panko breadcrumbs in a separate bowl next to the flour-coated mushrooms and the batter bowl. Heat the oil in a large saucepan or deep fryer to 350ºF (175ºC), filling it to about 3-4 inches deep.
Step 5: Dip each mushroom first into the batter, allowing any excess to drip off, then coat thoroughly with panko breadcrumbs. Set aside on a plate.
Step 6: Check if the oil is hot enough by dipping a wooden spoon or skewer into it; if bubbles form immediately and float to the surface, the oil is ready for frying.
Step 7: Fry the mushrooms in batches to avoid crowding. Cook for 3-5 minutes, stirring occasionally, until they turn golden brown and crispy.
Step 8: Remove mushrooms with a slotted spoon and drain on paper towels to absorb excess oil. Garnish with parsley and serve immediately for best flavor and texture.

Tips & Variations

Use beer instead of soda water in the batter for a richer flavor and extra crispiness.
If you prefer a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
Try adding a pinch of cayenne pepper to the flour mix for a spicy kick.
Serve with garlic aioli, ranch dressing, or your favorite dipping sauce for added taste.

Storage

Store leftover fried mushrooms in an airtight container in the refrigerator for 2-3 days. Reheat them in a preheated oven or air fryer at 350ºF (175ºC) for 5-7 minutes to help restore their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A black plate filled with two layers of golden brown, crispy fried mushroom pieces, some whole and some cut in half showing white and brown mushroom interiors, sprinkled lightly with green herbs. The plate sits on top of a newspaper with a small round rock holding coarse salt in the background. In front of the plate is a small white bowl filled with creamy white sauce with green herb pieces mixed in, placed on a white marbled surface. 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 for frying?

Yes, you can use various mushroom types like cremini, shiitake, or portobello pieces. Just adjust the size and cooking time as needed for even frying.

Why is the batter made with soda water or beer?

The carbonation in soda water or beer helps create a lighter, crispier batter by introducing bubbles that expand during frying.