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Cajun Mushrooms Recipe

Name: Loco Mexicanos CAJUN MUSHROOMS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb button mushrooms; 1 cup all-purpose flour; 0.25 cup cornstarch; 2 large eggs; 0.5 cup buttermilk; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 0.25 tsp cayenne pepper; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1.5 cups panko breadcrumbs; 0.25 cup finely grated Parmesan (optional); 0 to taste extra Cajun seasoning (from above); 1 cup sour cream; 1 tbs lemon juice; 1 tsp hot sauce; 1 tbs chopped fresh parsley; 0.25 tsp salt; 0.25 tsp black pepper; 3 cups vegetable oil (for deep frying)

Inspired by Loco Mexicano

Time40m

Serves4

Cajun herbed, breaded, deep fried mushrooms served with sour cream

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Ingredients

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Battered Mushrooms

1 lb button mushrooms

1 cup 00 bread flour

1/4 cup Cornstarch

2 large Eggs

1/2 cup Buttermilk

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Watkins paprika

1/4 tsp Cayenne pepper

1/2 tsp dried thyme

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

Breading

1 1/2 cups Panko breadcrumbs

1/4 cup finely grated Parmesan (optional)

0 to taste extra Cajun seasoning (from above)

Dipping Sauce

1 cup Sour cream

1 tbs ReaLemon lemon juice

1 tsp Hot sauce

1 tbs chopped fresh parsley

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Frying

3 cups vegetable oil (for deep frying)

Method

Prep Mushrooms & Breading

Clean and trim

Wipe mushrooms with a damp paper towel to remove dirt. Trim stems if necessary so mushrooms are uniform in size (about 1 to 1½ inches). Pat dry.

Make dry seasoned flour

In a shallow bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper until evenly combined.

Prepare egg wash

In a second bowl, beat the eggs lightly with the buttermilk until blended.

Prepare breadcrumb mix

In a third shallow bowl, combine panko breadcrumbs and grated Parmesan. If you want it spicier, add an extra pinch of paprika or cayenne to the panko.

Bread the Mushrooms

Working in batches to avoid crowding, dredge each mushroom first in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, then press into the panko mixture to coat completely. Place breaded mushrooms on a tray and let rest for 5–10 minutes so the coating adheres.

Fry

Heat oil

Pour vegetable oil into a wide, heavy pot or deep fryer to a depth of about 2–3 inches (or use enough to submerge mushrooms). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into oil — it should sizzle and brown in about 45–60 seconds.

Fry in batches

Fry mushrooms in small batches (6–8 at a time depending on pot size) for 2½–3½ minutes, turning once, until golden brown and crisp. Avoid overcrowding to keep oil temperature steady.

Using a slotted spoon or spider skimmer, transfer fried mushrooms to a wire rack set over a baking sheet or to paper towels to drain. Immediately season lightly with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Make Dipping Sauce & Serve

While frying, combine sour cream, lemon juice, hot sauce, chopped parsley, salt, and black pepper in a small bowl. Stir until smooth and taste-adjust. Chill briefly if desired.

Arrange hot Cajun mushrooms on a serving platter with the sour cream dipping sauce. Garnish with extra parsley and a lemon wedge if desired. Serve immediately so mushrooms stay crisp.