Fried Mushrooms Recipe

Clean and dry mushrooms

Wipe mushrooms with a damp cloth or quickly rinse under cold water and immediately pat dry with paper towels. Trim the stem ends if needed and leave mushrooms whole if small (about 1 inch) or halved if larger so pieces are uniform size.

Optional soak

If mushrooms are particularly dirty, briefly soak them in 1/4 cup water with 1 tsp lemon juice or a splash of white vinegar for 30 seconds, then drain and dry thoroughly. Excess moisture prevents proper breading adhesion.

Set up

Arrange three shallow bowls or plates: 1) flour mixed with cornstarch and half the salt, pepper, garlic powder and paprika; 2) whisk eggs with milk (or water) until smooth; 3) combine panko and grated Parmesan plus remaining seasonings.

Coat the 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, and finally press into the panko mixture to coat completely. Place breaded mushrooms on a baking sheet lined with a rack or parchment. If you want an extra-crispy double coating, repeat the egg and panko step once more.

Heat oil

Pour about 1/2 to 1 cup neutral oil into a 10- to 12-inch skillet (enough to come about 1/4 inch up the sides) or use a deep pot. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry in batches

Carefully add breaded mushrooms in a single layer without overcrowding (4–6 at a time depending on size). Fry 2–4 minutes, turning once, until golden brown and crisp. Adjust heat to maintain 325–350°F so exterior browns without burning and interior cooks through.

Drain

Using a slotted spoon or tongs, transfer mushrooms to a paper towel-lined tray or rack. Immediately season lightly with a pinch of salt while hot. Repeat with remaining mushrooms, adding more oil if necessary and allowing oil to return to temperature between batches.

While frying, whisk together mayonnaise, sour cream (or Greek yogurt), hot sauce, lemon juice and salt in a small bowl until smooth. Adjust seasoning to taste and refrigerate until serving.

Transfer fried mushrooms to a serving plate, sprinkle with chopped parsley, and serve immediately with lemon wedges and the prepared dipping sauce. Fried mushrooms are best eaten hot and crisp.