Fried Mushrooms Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp paper towel or using a soft brush. Trim any tough stem ends so mushrooms are all roughly similar size (leave small whole, halve or quarter larger ones). Pat dry thoroughly to help coating adhere.

Set up dredging stations

In a shallow bowl combine all-purpose flour and cornstarch. In a second shallow bowl whisk the eggs with the milk or water until smooth. In a third shallow bowl mix breadcrumbs with garlic powder, onion powder, paprika, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.

Coat mushrooms

Working in batches, dredge each mushroom first in the flour mixture, shaking off excess; then dip into the egg wash, letting excess drip off; then press into the seasoned breadcrumbs to fully coat. For an extra-crisp double coating, repeat the egg wash and breadcrumb step once more.

Heat oil

Pour enough vegetable oil into a heavy skillet (cast-iron or stainless) to reach 1/2 inch depth, about 1 cup for a 10-inch skillet. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small breadcrumb sizzles and browns within 30–40 seconds. Maintain temperature between 325–350°F while frying.

Fry mushrooms

Carefully add coated mushrooms to hot oil in a single layer without overcrowding (work in batches). Fry 2–4 minutes per side, turning once, until golden brown and crisp. Smaller mushrooms will take less time; larger pieces may take a minute longer. Use a slotted spoon or tongs to transfer mushrooms to a paper towel–lined tray to drain.

Season and rest

While still hot, sprinkle the fried mushrooms with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to taste. Let sit 1–2 minutes to set the crust.

Transfer mushrooms to a serving plate. Sprinkle with chopped parsley and serve with lemon wedges and a bowl of ranch or garlic aioli for dipping. Serve immediately while hot and crisp.