Breaded Mushrooms (10) Recipe

Wipe mushrooms clean with a damp paper towel. Trim the stems if needed so all mushrooms are similar size. Pat dry.

Season mushrooms lightly with 1 tsp salt and 1/2 tsp black pepper, tossing to coat evenly.

Set up

Arrange three shallow bowls or plates: bowl 1 with 1/2 cup flour, bowl 2 with beaten eggs mixed with 2 tbsp milk, bowl 3 with 1 cup panko breadcrumbs combined with 1/4 cup grated Parmesan (if using), 1 tsp Italian seasoning and 1/2 tsp garlic powder.

Working one at a time, dredge each mushroom in flour, shaking off excess; dip into the egg mixture, letting extra drip off; then press into the panko mixture so mushrooms are evenly coated. Place breaded mushrooms on a plate and repeat until all are breaded.

If time allows, refrigerate the breaded mushrooms on a tray for 15 minutes to help the coating adhere (optional but recommended).

Pour about 1 cup oil into a heavy skillet (cast iron or stainless) — you need roughly 1/4 to 1/2 inch depth for shallow frying. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in ~15 seconds when dropped in.

Working in a single layer (do not overcrowd), gently place breaded mushrooms into the hot oil, cap-side up. Fry for 2–3 minutes per side, turning once with tongs or a slotted spoon, until golden brown and crisp. Total fry time should be about 4–6 minutes depending on size.

Use a slotted spoon to transfer fried mushrooms to a paper-towel-lined plate to drain. Immediately season with a light pinch of salt if desired.

If you have more mushrooms than fit in one batch, keep fried batches warm on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.

Arrange the breaded mushrooms on a serving plate with lemon wedges and dipping sauce (about 1/2 cup ranch or marinara). Serve hot for best texture and flavor.

Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp before serving.