Fried Mushroom Recipe

Clean and trim

Wipe mushrooms with a damp paper towel or soft brush to remove dirt. Trim the stem ends and slice larger mushrooms in half or quarters so pieces are roughly uniform (about 1–1½ inch pieces). Smaller mushrooms can be left whole.

Marinate

In a large bowl combine 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp rice wine vinegar, 1 tsp minced garlic, and 1 tsp freshly ground black pepper. Add the mushrooms and toss to coat evenly. Let sit for 10–15 minutes to absorb flavor.

Prepare dry mix

While mushrooms marinate, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp salt, 1 tsp paprika, and 1/2 tsp ground black pepper in a shallow bowl or plate.

Dredge mushrooms

Working in a single layer, shake off excess marinade from the mushrooms and lightly dredge each piece in the flour mixture until evenly coated. Transfer coated mushrooms to a wire rack or plate and let rest 5 minutes so coating adheres. (If you prefer softer mushrooms, skip this coating step and proceed to pan-fry the marinated mushrooms directly.)

Heat pan

Place a large skillet over medium-high heat. Add 3 tbsp neutral oil and let it shimmer but not smoke (about 1–2 minutes).

Cook mushrooms

Add the mushrooms in a single layer without overcrowding the pan. Cook for 3–4 minutes undisturbed so a golden crust forms, then flip or stir and cook another 2–3 minutes until mushrooms are browned and cooked through. If doing multiple batches, add more oil between batches as needed.

Finish with butter and season

Reduce heat to medium. Push mushrooms to the center of the pan, add 1 tbsp unsalted butter and let it melt, tossing the mushrooms so they are glazed in the butter. Sprinkle 1/2 tsp fine sea salt (adjust to taste) and stir in 2 tbsp chopped fresh parsley. Remove pan from heat.

Serve

Transfer mushrooms to a serving dish and squeeze lemon wedges over the top to brighten the flavor. Serve immediately as an appetizer, side, or topping for toast, steaks, or pasta.