Breaded Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms with a damp paper towel to remove dirt. Trim the very end of stems if needed so mushrooms are similar sizes; leave whole. Pat dry thoroughly — moisture prevents the breading from adhering.

Set up breading stations

In a shallow bowl combine the flour and cornstarch with 1/2 teaspoon salt and 1/2 teaspoon black pepper. In a second bowl whisk the eggs with the milk until smooth. In a third shallow bowl combine the breadcrumbs with garlic powder, paprika, and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Bread the mushrooms

Working in batches, dredge each mushroom first in the flour mixture, shaking off excess; dip into the egg wash, letting excess drip back into the bowl; then press into the breadcrumb mixture to coat fully. Place breaded mushrooms on a wire rack or sheet pan. For a thicker crust, double-dip: return to egg then breadcrumbs again.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or saucepan to a depth of about 1/2 inch (enough to shallow-fry). Heat oil over medium-high until it reaches 350–360°F (175–180°C) or until a breadcrumb sizzles and turns golden in about 15–20 seconds. If you don’t have a thermometer, test with a small breadcrumb.

Fry the mushrooms

Fry breaded mushrooms in batches (do not overcrowd) for 2.5–4 minutes total, turning once, until evenly golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Season and rest

While still hot, lightly season fried mushrooms with a pinch of salt. Let rest 2 minutes to firm up the crust before serving.

Make the sauce while mushrooms fry. In a small bowl combine mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, hot sauce (if using), chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning or lemon to preference. Chill briefly if time allows so flavors meld.

Arrange fried mushrooms on a platter, garnish with chopped parsley and serve immediately with the dipping sauce and lemon wedges on the side. Squeeze lemon over mushrooms as desired.