Famous Fried Mushrooms Recipe

Prep mushrooms

Wipe mushrooms clean with a damp paper towel or a soft brush. Trim any long stems so mushrooms are relatively uniform in size (about 1 to 1½ inches). Pat dry thoroughly so coating adheres.

Make dry mix

In a shallow bowl or pie plate combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, kosher salt, and black pepper. Whisk to evenly distribute spices.

Make wet batter

In a separate bowl whisk the eggs with the milk until smooth. Gradually whisk in the cold sparkling water (or beer) until slightly thinned but still able to cling to mushrooms. Batter should be pourable but not watery.

Prepare breadcrumbs

Place breadcrumbs in a third shallow bowl. If using panko and you prefer a finer texture, pulse briefly in a food processor. Keep bowls in order: flour mix, wet batter, breadcrumbs for a three-stage dredge.

Heat oil

Pour oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (about 1 quart). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in about 45–60 seconds.

Dredge and bread mushrooms

Working in batches (do not crowd), first toss mushrooms lightly in the dry flour-spice mix, shaking off excess. Dip each mushroom into the wet batter, let excess drip off for 2–3 seconds, then press into breadcrumbs until evenly coated. For an extra-thick double coating, you may repeat the wet batter and breadcrumb step once more.

Fry mushrooms

Carefully lower 6–8 coated mushrooms into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch depending on size. Maintain oil temperature between 325–350°F (160–175°C) — reduce heat slightly if it browns too fast.

Drain and season

Use a slotted spoon to transfer mushrooms to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a light pinch of salt and half of the chopped parsley so seasoning sticks while oil is hot.

Repeat

Repeat dredging and frying with remaining mushrooms, allowing oil to return to temperature between batches. If making ahead, keep finished mushrooms in a single layer on a rack in a 200°F (95°C) oven for up to 20 minutes to stay warm and crisp.

Finish and serve

Transfer mushrooms to a serving plate, garnish with remaining parsley and optional lemon wedges. Serve hot with Hideaway Red Sauce and Hideaway Ranch on the side for dipping.

If using store-bought sauces, transfer to small ramekins for serving. For a simple homemade Hideaway Red Sauce, warm ¾ cup marinara gently and spoon into a serving ramekin. For homemade Hideaway Ranch, use chilled buttermilk ranch; give a quick stir and chill until served.