Chicken Fried Mushrooms (v) Recipe

Prepare mushrooms

Clean mushrooms by brushing or wiping with a damp cloth; avoid soaking. Trim stems and halve or quarter large caps so pieces are bite-sized (roughly 1–1.5 inches). Pat dry with paper towels.

Dry dredge

Place the seasoned flour for dredge in a wide bowl or shallow dish (see ingredients section "Seasoned Flour"). Toss the trimmed mushrooms in the seasoned flour to coat lightly and shake off excess. This initial dry coat helps batter adhere.

Make batter

In a chilled bowl, whisk together the all-purpose flour (1 cup), cornstarch (1/4 cup), baking powder (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), smoked paprika (1/2 tsp), salt (1 tsp), and black pepper (1/2 tsp). In a separate small bowl, beat the egg with buttermilk. Gradually whisk cold sparkling water into the dry mix until smooth and the batter has the consistency of heavy cream — you may not need all the water. Fold in the egg-buttermilk mixture just until combined; do not overmix. For extra crunch, fold in 1/2 cup fine dry breadcrumbs if using.

Rest batter briefly

Place batter in the refrigerator for 10–15 minutes to keep it cold; this increases batter crispness when fried.

Heat oil

Pour oil into a deep heavy pot or a deep-fryer to a depth of at least 2–3 inches. Heat oil to 350–365°F (175–185°C). Use a thermometer for accuracy. Maintain even heat; temperature will drop when mushrooms are added.

Batter and fry mushrooms

Working in small batches (to avoid crowding), dip the flour-dredged mushrooms into the chilled batter, allowing excess to drip off for 3–4 seconds. Gently lower into hot oil and fry 2–3 minutes, turning once, until golden-brown and crisp. If using larger pieces, fry an additional 30–60 seconds. Remove with a slotted spoon or spider and drain on a wire rack set over a tray or on paper towels. While still hot, lightly season with a pinch of salt. Repeat until all mushrooms are fried, keeping finished batches in a single layer in a 200°F (95°C) oven to keep warm and crisp if needed.

Make white gravy

In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons flour and cook, stirring constantly, for 1–2 minutes to form a blond roux (do not brown). Slowly whisk in 1 cup vegetable or mushroom broth until smooth. Whisk in 1 cup whole milk and bring to a gentle simmer, whisking to prevent lumps. Simmer 3–5 minutes until slightly thickened. Whisk in 1 teaspoon white miso (optional) for savory depth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting to preference. If gravy becomes too thick, whisk in up to 2 tablespoons more milk or broth to reach an elegant pourable consistency.

Finish and serve

Arrange fried mushrooms on a serving platter. Spoon the warm white gravy over half of the mushrooms or serve gravy in a small bowl on the side for dipping. Garnish with chopped fresh parsley and offer lemon wedges for a bright squeeze if desired. Serve immediately to retain crispness.