Fried Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms with a damp paper towel or quickly rinse and pat dry. Trim stems if needed and cut larger mushrooms in half so most pieces are uniform in size. Place mushrooms in a bowl and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper; toss to coat.

Set up breading station

Place the 3 tbs flour in a shallow bowl. In a second shallow bowl, whisk together eggs and 3 tbs milk until smooth. In a third shallow bowl, combine breadcrumbs, cornstarch, garlic powder, onion powder, smoked paprika, remaining 1 tsp kosher salt, and remaining 1/4 tsp black pepper; mix well. The cornstarch helps the coating adhere and crisp.

Bread the mushrooms

Working in batches to avoid overcrowding, dredge each mushroom half first in flour (shake off excess), then dip into the egg mixture, letting excess drip back into the bowl, then press firmly into the breadcrumb mixture to coat all sides. Place breaded mushrooms on a wire rack set over a baking sheet. Repeat until all mushrooms are breaded. For an extra-crispy double coating, you may repeat the egg and breadcrumb steps once more.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups depending on your vessel). Heat over medium-high heat until oil reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown within about 30–40 seconds.

Fry mushrooms

Fry the breaded mushrooms in small batches (4–6 pieces at a time depending on size and pot) for 2½–3½ minutes, turning once, until golden brown and crisp. Avoid overcrowding to maintain oil temperature. Use a slotted spoon or spider to remove mushrooms and transfer to a wire rack or paper towel-lined tray to drain. Immediately sprinkle lightly with a pinch of salt while hot. Repeat with remaining mushrooms.

Finish

Let mushrooms rest for 1–2 minutes to crisp further. Serve warm so the exterior is crunchy and the mushroom interior is tender.

In a small bowl, combine mayonnaise, prepared horseradish, sour cream, lemon juice, Dijon mustard, apple cider vinegar, honey, and hot sauce (if using). Whisk until smooth and taste. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper, then adjust acidity or heat to preference by adding more lemon juice, vinegar, or horseradish.

Cover and chill the sauce for at least 15 minutes to allow flavors to meld. Stir in chopped chives or parsley just before serving for color and fresh flavor.

Serve the warm fried mushrooms immediately with the chilled tangy horseradish sauce on the side for dipping.