Smoke House Shrooms Recipe

Prepare mushrooms

Clean the mushroom caps by wiping them with a damp paper towel. Remove stems and, if needed, hollow lightly to create space for filling. Pat dry and place caps gill-side up on a tray.

Make filling

In a medium bowl, combine softened cream cheese and goat cheese/Boursin. Add chopped parsley, chives, thyme, minced garlic, smoked paprika, lemon zest, kosher salt, and black pepper. Mix until smooth and well blended. Taste and adjust seasoning.

Using a small spoon or piping bag, fill each mushroom cap with about 1 to 1 1/2 tablespoons of the cheese mixture, mounding slightly but not overfilled so batter will adhere. Chill stuffed mushrooms in the refrigerator for 15–20 minutes to firm up the filling before coating.

Prepare coating station

Set up three shallow bowls: (1) flour mixture — combine all-purpose flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp pepper; (2) beaten egg in a small bowl; (3) panko breadcrumbs mixed with grated Parmesan and a pinch of salt. Keep cold sparkling water in the fridge until ready.

Make light batter

Stir the beaten egg into the cold sparkling water. Add this liquid to the flour mixture and whisk briefly until just combined; small lumps are fine. The batter should be slightly thick but runny enough to coat (adjust with a tablespoon of cold water if needed). Chill batter for 5 minutes.

Working in batches, first dredge each chilled stuffed mushroom lightly in plain flour (use a little from bowl 1), then dip into the cold batter to coat evenly, letting excess drip off, and finally press into the panko-Parmesan crumbs to fully cover. Place coated mushrooms on a tray ready for frying. Return any unrefrigerated mushrooms to cool briefly so filling remains firm.

Heat oil

Pour vegetable oil into a heavy pot or deep skillet to a depth of about 1 1/2 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.

Fry in batches (do not overcrowd) for 2.5–4 minutes per side, turning gently with a slotted spoon or tongs, until golden brown and crisp. Cooking time varies by mushroom size and oil temperature — ensure the coating is crisp and the filling is heated through. Internal temperature of filling should reach 140–150°F if checked.

Transfer fried mushrooms to a wire rack set over a tray or paper towel-lined plate. Lightly season with a pinch of salt while hot. Let rest 2 minutes.

Garnish with additional chopped chives and serve immediately with zesty horseradish mustard sauce and lemon wedges on the side.

Make sauce

In a small bowl, whisk together mayonnaise, Dijon mustard, prepared horseradish, creme fraiche (or sour cream), apple cider vinegar, honey, smoked paprika, salt, and black pepper until smooth. Stir in thinly sliced chives. Taste and adjust acidity or heat: add more horseradish for spice or more honey to mellow.

Refrigerate sauce for at least 10 minutes to let flavors meld; bring to room temperature before serving if chilled. Spoon into a small dipping bowl alongside the mushrooms.