These Fried Mushrooms are coated with a slightly spicy seasoned panko bread crumb mixture and fried to crispy golden perfection. Beyond a doubt, they are the best-fried mushrooms I have ever had and a must-try for all mushroom lovers.
The Best Fried Mushrooms Ever
They always get rave reviews, and they are great for movie nights, game days, and cocktails with friends. For even more flavor, serve them with a dip or sauce. I love to serve them with Chili Cheese Dip, Cowboy Caviar, Lemon Pepper Chicken Wings, and Hot Spinach Artichoke Dip.
How to Make Fried Mushrooms
In a small bowl, stir together the bread crumbs, Old Bay seasoning, marjoram, garlic powder, salt, and fresh ground black pepper. Next, add the buttermilk to another small bowl. Then wash and dry your mushrooms thoroughly. Add the mushrooms to a zipper storage bag with a little flour and shake to coat. Dip them in the buttermilk and roll them through the seasoned panko breadcrumbs.
Heat vegetable oil in a Dutch oven or heavy pot fryer over medium heat to 375 degrees. Carefully add a few of the breaded mushrooms at a time to the hot oil, frying until golden brown. Using a slotted spoon, remove the fried mushrooms to paper towels or a wire rack to drain. Fried mushrooms are best enjoyed warm and crispy. For even more flavor, serve them with my comeback sauce.
How to make these fried mushrooms in the air fryer
Bread the mushrooms as per the recipe directions. Then preheat the air fryer to 375 degrees. Add the breaded mushroom, cooking for 5-7 minutes or until golden brown and crispy. Be careful biting into them as they will be extremely hot. They reheat very well in the air fryer.
Recipe Tips
- So I know that you are supposed to wipe mushrooms with a moist paper towel but I prefer to rinse mine under cold water and dry promptly and thoroughly with a paper towel. I like to get them genuinely clean.
- Pro-tip – avoid the dreaded breading fingers. Use one hand exclusively for the buttermilk and the other hand for the breading mixture.
- Try different herbs and spices like Italian seasoning, cayenne pepper, Cajun seasoning, and onion powder.
- The easy semi-dried batter works well for air frying them, too.
- If frying in something other than a deep fryer, use a candy thermometer to help maintain a 375-degree frying temperature.
- To help maintain a constant frying temperature, work in small batches.
- Mushrooms float when frying so carefully use tongs to flip them.
- Remove the golden fried mushrooms to paper towels to soak up any excess grease.
- For an over-the-top treat, serve with your favorite dipping sauce like ranch dressing Southern Comeback Sauce, or boom boom sauce.
Storage and Reheat
Store leftovers in a zipper storage bag or in an airtight container in the refrigerator for 3-4 days. To reheat, place the mushrooms in a single layer on a baking sheet. Pop them in a 400-degree preheated oven for 6-7 minutes. For best results, serve promptly.
What kind of mushrooms work best?
I like to use small white button mushrooms, but you could also use small cremini mushrooms. Trim the stems a little bit on both types of mushrooms, and be sure to wash and dry the mushrooms well. Do not submerge the mushrooms in water, just rinse with cool running water and quickly dry with paper towels.
More Mushroom Recipes
Crispy Fried Mushrooms Recipe
Ingredients
- 1 1/4 cups panko breadcrumbs
- 1 ½ teaspoons Old Bay Seasoning
- 1 teaspoon marjoram
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup buttermilk
- 1 1 /2 lbs white button mushrooms stems trimmed
- 1/2 cup all purpose flour
- vegetable oil for frying
Instructions
- In a small bowl, combine the bread crumbs, Old Bay seasoning, marjoram, garlic powder, and salt. Add the buttermilk to another small bowl.
- Wash and dry your mushrooms thoroughly. Add the mushrooms to a zipper storage bag. Add the flour and shake to coat. Dip them in the buttermilk and roll them through the seasoned panko breadcrumbs.
- Heat 1 1/4 inches of oil in a Dutch oven, heavy pot, or fryer to 375 degrees. Carefully add a few of the breaded mushrooms at a time, frying until golden brown; 2-3 minutes. Remove to paper towels to drain.
Notes
- So I know that you are supposed to wipe mushrooms with a moist paper towel, but I prefer to rinse mine under cold water and dry promptly and thoroughly with a paper towel. I like to get them genuinely clean.
- Pro-tip - avoid the dreaded breading fingers. Use one hand exclusively for the buttermilk and the other hand for the breading mixture.
- If frying in something other than a deep fryer, use a candy thermometer to help maintain a 375-degree frying temperature.
- To help maintain a constant frying temperature, work in small batches.
- Mushrooms float when frying so carefully use tongs to turn them.
- Remove the golden fried mushrooms to paper towels to soak up any excess grease.
Nutrition
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Jen Craigie
Could I use coconut yogurt instead of buttermilk to make them vegan for my son?
Beth Pierce
I am not sure I have not worked with coconut yogurt. Maybe the readers will know.
Annette
I have never written a review of a recipe before. But I just made this tonight, didn’t use the marjoram but everything else as written. The mushrooms were so crunchy and tender. I opted to use blue cheese dipping sauce bc I love blue cheese! These mushrooms were so fantastic’n easy to make as well!!
Beth Pierce
Thanks, Annette! I am so glad that you liked them!
Elise Ho
I am a huge fan of everything mushroom. This sounds wonderful.