Fried Mushrooms Recipe

Clean and prep mushrooms

Wipe mushrooms clean with a damp paper towel. Trim the stems if needed. Leave small button mushrooms whole; halve larger cremini so pieces are roughly uniform (about 1 to 1 1/2-inch pieces). Pat dry.

Make the dry mix

In a shallow bowl, whisk together the all-purpose flour, cornstarch, 1 tsp sea salt, 1 tsp black pepper, and garlic powder until evenly combined.

Make the wet batter

In a second shallow bowl, beat the egg with 3 tablespoons cold water until smooth.

Coat the mushrooms

Working in batches, toss the mushroom pieces in the dry mix to lightly coat, then dip into the egg wash, then return to the dry mix for a second light dredge. Shake off excess; you want a thin, even coating.

Flash-fry

Heat 1 cup neutral oil in a large skillet over medium-high heat until shimmering and a small breadcrumb sizzles (about 350°F / 175°C). Add mushrooms in a single layer (do not overcrowd), frying 2 to 3 minutes, stirring/turning occasionally until golden brown and edges crisp. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining mushrooms. Season immediately with a light pinch of salt.

Combine aioli

In a small bowl, combine 1 cup mayonnaise, 1 teaspoon truffle oil, 1 tablespoon lemon juice, 1 teaspoon Dijon, minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth. Taste and adjust: add more lemon for brightness, more truffle oil for earthiness, or more salt as needed. Chill until ready to serve.

Make lemon gremolata

In a small bowl, combine the chopped parsley, lemon zest, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix to a loose paste — this is the gremolata that will brighten the dish.

Dress the greens

In a medium bowl, toss the mixed baby greens with about half of the gremolata (reserve the rest for finishing) just until lightly coated. Taste and add a touch more lemon or oil if desired.

Arrange dressed greens in the center or on one side of a serving platter or individual plates.

Pile the hot fried mushrooms on top of or beside the greens so they stay crisp.

Drizzle or dot the truffle aioli around the plate and a little directly over the mushrooms (use 2 to 3 tablespoons, reserve extra for passing).

Sprinkle the remaining gremolata over the mushrooms and greens for a bright lemon-parsley finish.

Garnish with microgreens or extra parsley if using, and serve with lemon wedges for squeezing. Serve immediately to maintain crispness.