Fried Shrooms Recipe

Prepare dry mix

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, garlic powder, smoked paprika and optional cayenne until evenly combined.

Make batter

In a separate bowl lightly beat the egg. Add the cold sparkling water (keep it very cold; add a few ice cubes to the water if needed) and stir gently. Pour the wet mixture into the dry mix and whisk just until combined; batter should be slightly lumpy and thin enough to coat mushrooms (adjust with a tablespoon of water if too thick). Do not overmix to preserve light crispness.

Wipe mushrooms with a damp cloth or paper towel and remove any large stems if desired. Pat dry. In a bowl toss the mushrooms with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper to season evenly.

If using the optional panko breading for extra crunch: set up a dredging station—batter in one bowl and panko mixed with grated Parmesan in a shallow dish. Dip each seasoned mushroom into the batter to fully coat, then press into the panko to adhere. For a lighter shell, skip the panko and fry directly from the batter.

Heat oil in a heavy-bottomed saucepan or deep skillet to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Work in batches to avoid overcrowding (about 6–8 mushrooms per batch depending on pan size). Using tongs, hold each mushroom and lower into the hot oil. Fry until golden brown and crisp, about 2–3 minutes for batter-only mushrooms and 3–4 minutes for panko-coated ones. Turn as needed for even color.

Remove fried mushrooms with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a pinch of salt and continue frying remaining mushrooms, maintaining oil temperature between 325–350°F (160–175°C).

When all batches are done, transfer mushrooms to a serving platter, squeeze lemon wedges over them, and sprinkle with chopped parsley.

Whisk together mayonnaise, sour cream or Greek yogurt, hot sauce, lemon juice and 1/8 tsp salt in a small bowl. Taste and adjust seasoning. Chill until ready to serve.