These Fried Mushrooms are coated with a slightly spicy seasoned panko bread crumb mixture and fried to crispy golden perfection. They are, without a doubt, the best-fried mushrooms I have ever had and a must-try for all mushroom lovers.
These mushrooms 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. For parties I love to serve them with Chili Cheese Dip, Cowboy Caviar, and Crispy Fried Pickles.
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.
How to Make Them in the Air Fryer
Bread the mushrooms according to the recipe instructions. Then, preheat the air fryer to 375 degrees. Add the breaded mushrooms, 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.
Preparation 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.
- The easy semi-dried batter works well for air frying them, too.
- If frying in a non-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.
- 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, such as 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 them with cool running water and quickly dry them 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.
- The easy semi-dried batter works well for air frying them, too.
- If frying in a non-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.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Susan A RUSIECKI
Can these be prepped earlier to fry later?
Beth Pierce
Yes you can. Bread up to 24 hours in advance and store in the refrigerator.
Diane McGee
One of the best appetizers ever. I used a fry daddy and three minutes was perfect. I also cut up some of the bigger mushrooms so they were easier to cook and eat.
Beth Pierce
Thank you, Diane! I am so happy that you liked them!
Lavanda Michelle
I appreciate the air fryer option, too—it’s perfect for keeping things a bit healthier. Can’t wait to try them out at our next movie night!
Beth Pierce
Thanks, Lavanda Michelle! Enjoy!
Janice P
This was a fantastic appetizer. They cooked up crispy and flavorful. Everyone loved them!
Jais
Yum yum yum! These were absolutely delicious! My friends loved them too. Thank you!
Beth Pierce
You are most welcome! I am so glad that you liked them!
Hari
Mushrooms are my favourite and this fried mushroom recipe is really delicious. They turned out crispy and flavorful.
Tammy
Oh these were so delicious! I remember when fried pickles were the craze. I think these fried mushrooms are even better. Perfect little snack and appetizer.
Beth Pierce
I agree, Tammy!
Carole Ann
These mushrooms omg…And they’re crispy!!! So yummy and perfect with your conmeback sauce.
Tammy
I could eat a whole bowl of these. Love me some really good crunchy ones and these are prefect. I served them with your boom boom sauce and they were fantastic.
Beth Pierce
Thanks, Tammy! So happy that you loved them!
Sandy S
These were so delicious! They’re perfect appetizers! Even my kids enjoyed them!
Beth Pierce
Thanks Sandy! I am so glad that everyone enjoyed them
Erin
These fried mushroom with comeback sauce were insanely good! The perfect combination of crispy and spicy! Next time, I want to try a sweet chili sauce to see how it compares!
Beth Pierce
Thanks, Erin! It is just as delicious and you will love it.
Amanda
Such a wonderful appetizer! Our family loves mushrooms!
Krystle Smith
The panko coating is perfectly crispy with just the right kick of spice. If you love mushrooms, you’ve got to give these a try.
Clarice
This looks delicious and a great way to enjoy mushrooms. Thank you for sharing the recipe. I agree with you that this is great for movie nights. Will definitely try this.
Ebony
My favorite recipe so far this week! These taste amazing and are so easy to cook!
Beth Pierce
Thank you, Ebony! I am so glad that you liked the mushrooms.