Munchies Fried Mushroom Recipe

Clean and dry

Trim mushroom stems if needed and wipe mushrooms clean with a damp paper towel or very quick rinse; pat completely dry. Leaving mushrooms whole or halving large ones ensures even frying. Place mushrooms in a bowl and season with 1 tsp salt and 1/2 tsp black pepper; toss to coat.

Make dry mix

In a shallow bowl or wide plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp smoked paprika. Whisk together so there are no lumps.

Prepare wet batter

In a separate bowl whisk 1 large egg with 1 cup cold sparkling water until combined. Gradually whisk in about 3/4 of the dry mix until a slightly thick but pourable batter forms. You want it to cling to mushrooms; if too thin add a little more dry mix, if too thick thin with a splash of sparkling water. Keep the remaining dry mix in a bowl for dredging.

Breadcrumb mix

In another shallow dish combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan (if using) and 1 tsp dried Italian herbs. Mix and set aside.

Wet dredge

Stir together 3/4 cup buttermilk and 1 tsp hot sauce (if using) in a small bowl. This will help breadcrumbs adhere and add tang.

Work in batches to avoid soggy mushrooms. Set up a station: reserved dry mix, batter, buttermilk, and breadcrumb dish. First dredge each seasoned mushroom in the reserved dry mix, shaking off excess. Next dip into the buttermilk briefly, then into the batter, letting excess drip back into the bowl. Finally press into the breadcrumb mixture to coat thoroughly. For an extra-crisp finish you can repeat the buttermilk + breadcrumbs step once more for a double coating.

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet (oil depth about 1.5–2 inches). Heat oil over medium-high until it reaches 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 browning too fast.

Fry mushrooms in small batches (4–6 pieces depending on size) for 2–3 minutes, turning once, until golden brown and crisp. Avoid overcrowding which lowers oil temperature. Use a slotted spoon or spider to transfer fried mushrooms to a wire rack set over a baking sheet to drain; this preserves crispiness better than paper towels.

If oil temperature drops significantly, allow it to come back up to 350°F before continuing. Keep finished mushrooms warm in a 200°F (95°C) oven on the rack while you finish remaining batches, but don't let them sit too long or they will dry out.

When all batches are fried, sprinkle with 1/2 tsp flaky finishing salt and 2 tbsp chopped parsley. Serve with lemon wedges and the optional sauces (garlic aioli, ranch, or sriracha mayo) for dipping. Recommend serving immediately for best texture.