Breaded Mushrooms Recipe

clean and trim

Wipe mushrooms with a damp paper towel or quickly rinse and pat dry. Trim stems so all mushrooms are similar in size; leave small mushrooms whole and halve or quarter larger ones to make bite-sized pieces.

Place prepared mushrooms in a bowl, season with 1 tsp salt and 1/2 tsp black pepper, toss gently, and set aside while you prepare the breading station (5 minutes).

In a shallow bowl or plate, whisk together the flour, cornmeal (if using), 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. This is the dry flour mixture.

In a second shallow bowl, whisk the 2 eggs with 3 tbs milk and 1/2 tsp Worcestershire sauce (if using) until smooth — this is the wet coating.

In a third shallow bowl, combine the breadcrumbs or panko with the grated Parmesan and chopped parsley; mix well.

Working in batches to avoid crowding, dredge each mushroom first in the flour mixture, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly. Place coated mushrooms on a sheet pan or tray in a single layer. Repeat until all mushrooms are breaded.

For extra-crispy result, double-coat: after the first breadcrumb layer, dip again in egg and re-coat in breadcrumbs.

Pour oil into a heavy skillet or shallow frying pan to a depth of about 1/2 inch (approx. 1.25 cm) and heat over medium-high until it reaches 175–180°C (350–360°F) or a small breadcrumb sizzles and browns within 10 seconds.

Carefully add breaded mushrooms in a single layer without overcrowding. Fry in batches for 2–3 minutes per side, turning once, until golden brown and crisp. Smaller pieces will cook faster; larger pieces may need up to 4 minutes per side.

Use a slotted spoon or spatula to transfer fried mushrooms to a paper-towel-lined plate to drain. Immediately sprinkle with a light pinch of salt while hot. Repeat with remaining mushrooms.

To bake: preheat oven to 220°C (425°F). Place breaded mushrooms on a baking sheet lined with parchment and lightly brush or spray the tops with oil. Bake 12–16 minutes, flipping halfway, until golden and crisp.

To air-fry: preheat air fryer to 200°C (400°F). Arrange mushrooms in a single layer (work in batches) and cook 8–12 minutes, shaking or turning halfway, until crisp and golden.

Transfer cooked mushrooms to a serving plate. Serve immediately with lemon wedges and dipping sauce on the side.

Leftovers: store cooled mushrooms in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 200°C (400°F) oven or air fryer for 5–7 minutes before serving.