Pickled + Deep Fried Mushrooms Recipe

Prepare brine

In a medium saucepan combine 1 cup water, 1 cup white wine vinegar, 1/4 cup apple cider vinegar, 2 tablespoons sugar and 1 tablespoon kosher salt. Stir over medium heat until sugar and salt dissolve but do not boil.

Add 2 smashed garlic cloves, 2 thyme sprigs, 1 teaspoon black peppercorns, 1 bay leaf and 1/4 teaspoon red pepper flakes (if using) to the hot brine and simmer gently for 1 minute to bloom the aromatics.

Place cleaned mushrooms in a heatproof bowl or jar. Pour the hot brine over the mushrooms so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 2 hours and up to 24 hours. (For best flavor, refrigerate 8–12 hours.)

When ready to fry, drain pickled mushrooms well in a colander and pat dry with paper towels. Remove thyme sprigs and bay leaf; reserve a few mushrooms' pickling liquid tablespoons if you like to sprinkle for extra tang at plating.

Prepare dredge flour: in a shallow bowl combine 1 cup all-purpose flour (dredge) with 2 teaspoons Mediterranean spice blend; toss and set aside.

In a separate mixing bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.

Add the lightly beaten egg to the dry mixture, then pour in 3 tablespoons very cold club soda (or cold beer) and 1/4 cup ice water. Whisk briefly until just combined — the batter should be slightly lumpy and chilled. Keep batter over a bowl of ice or in the fridge until ready to use to maintain cold temperature for a crisp crust.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat so it stays consistent.

Set up a dredging station: seasoned flour (from previous step), batter, and a wire rack lined with paper towels for draining.

Working in small batches (to avoid overcrowding), toss each drained, patted-dry pickled mushroom in the seasoned dredge flour to coat; shake off excess.

Dip the floured mushroom into the chilled batter, allow excess to drip back into the bowl, then carefully lower into the hot oil using a slotted spoon or spider. Fry 2–3 minutes per batch until golden brown and crisp, turning once if necessary. Smaller mushrooms may be closer to 1.5–2 minutes; monitor closely.

Remove mushrooms to the wire rack and lightly season immediately with a tiny pinch of sea salt. Keep warm in a single layer in a 200°F (95°C) oven while frying remaining batches to maintain crispness.

While mushrooms are pickling or frittering, make tzatziki: combine 1 cup Greek yogurt, 1/2 cup grated and squeezed cucumber, 1 teaspoon minced garlic, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper in a bowl. Taste and adjust seasoning; chill until ready to serve.

Arrange 2 cups arugula on a serving platter or individual plates. Scatter thinly sliced fresno peppers over the greens.

Spoon a generous dollop (about 2–3 tablespoons) of tzatziki on the plate. Pile the hot, crispy pickled fried mushrooms on the arugula beside the tzatziki.

Dust the mushrooms lightly with an additional 1/4–1/2 teaspoon Mediterranean spice blend or za'atar for aromatic finish. Garnish with lemon wedges and a drizzle of extra-virgin olive oil over the arugula, if desired.

Serve immediately so mushrooms stay crisp. Offer extra pickling liquid (a teaspoon per plate) or lemon wedges for an added bright finish.