Fried Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel to remove dirt. Trim any tough stems so mushrooms are uniform in size (leave small mushrooms whole and halve larger ones so pieces are similar). Pat dry.

Make batter

In a medium bowl whisk together 3 tablespoons flour, cornstarch, baking powder, 1 teaspoon salt and 1/2 teaspoon black pepper. In a separate small bowl lightly beat 1 egg. Add cold sparkling water (or cold beer, if using) to the beaten egg. Pour the liquid into the dry ingredients and whisk just until combined; the batter should be slightly thicker than heavy cream and lightly lumpy. Keep the batter cold — place the bowl over another bowl filled with ice if you have time.

Set up dredging station

Place 1/2 cup flour in a shallow bowl for dredging. In a second shallow bowl beat 2 eggs with 2 tablespoons milk or water to make an egg wash. In a third bowl combine panko breadcrumbs and optional cornmeal. Season the panko lightly with a pinch of salt.

Dredge mushrooms

Working in small batches, lightly toss the prepared mushrooms in the dredging flour, shaking off excess. Dip each floured mushroom into the batter, allowing excess to drip back into the bowl, then coat thoroughly in the panko mixture, pressing gently so crumbs adhere. Place coated mushrooms on a wire rack and let rest 5 minutes to help the coating adhere.

Heat oil

Pour about 1 1/2 to 2 cups of oil into a heavy-bottomed skillet or Dutch oven (enough to come about 1 to 1.5 inches up the side). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry mushrooms

Fry mushrooms in batches (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and crisp. Smaller pieces will cook faster. Maintain oil temperature between 325–350°F; adjust heat as needed. Use a slotted spoon or spider to transfer mushrooms to a paper towel–lined baking sheet to drain. Sprinkle immediately with a small pinch of salt.

Finish and garnish

When all batches are fried, place mushrooms on a serving platter, squeeze lemon wedges over them, and sprinkle with finely chopped parsley if using. Serve hot.

Make sauce

In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons sour cream or Greek yogurt, 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce, 1/4 teaspoon garlic powder, 1 teaspoon lemon juice, 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust seasoning. Chill until ready to serve.