Fried Mushrooms Recipe

Clean and dry

Wipe each button mushroom with a damp paper towel to remove dirt. Trim any long stems so mushrooms sit flat, but keep most of the stem attached. Pat mushrooms very dry with paper towels — excess moisture prevents batter adhesion and causes oil splatter.

If mushrooms are larger than bite-size, halve them across the stem for more even cooking. Keep mushrooms at room temperature while you prepare coating stations.

Combine dry ingredients

In a medium bowl, whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and the optional 1/8 teaspoon cayenne until evenly distributed.

Add wet ingredients

Crack the egg into the dry mix and whisk briefly. Slowly whisk in the 3 tablespoons of very cold sparkling water until the batter is smooth but slightly thick — it should coat the back of a spoon. Keep the batter cold by placing the bowl in a larger bowl with ice or refrigerating until ready to use.

Place 1/2 cup all-purpose flour in a shallow dish for dredging. Keep the prepared cold batter in a bowl. Spread 1 cup panko breadcrumbs in a third shallow dish. Arrange a wire rack over a baking sheet to hold coated mushrooms before frying.

Working in small batches (6–8 mushrooms at a time), dredge each dry mushroom in the flour, shaking off excess. Dip the floured mushroom into the cold batter, allowing excess to drip back into the bowl. Immediately press the battered mushroom into the panko breadcrumbs, turning to coat completely. Place the coated mushrooms on the wire rack. Repeat until all mushrooms are coated.

If the panko doesn’t adhere well, press gently to help it stick. Keep finished mushrooms refrigerated briefly if you need to prepare all batches before frying — this helps batter set and reduces oil splatter.

Pour oil into a deep, heavy-bottomed pot or a deep-fryer to a depth of 2–3 inches (about 1 cup in a small pot). Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily without browning instantly.

Fry the mushrooms in batches so they don’t touch and the oil temperature stays steady. Cook 3–5 minutes per batch until the coating is golden brown and crisp and mushrooms are tender when pierced with a fork. Use a slotted spoon or spider to turn if needed for even browning.

Transfer fried mushrooms to a paper towel-lined baking sheet or rack to drain. Immediately season lightly with the fine sea salt so it sticks to the hot crust.

Serve the fried mushrooms hot with lemon wedges and dipping sauce. For best texture, consume within 15–20 minutes; if making ahead, keep warm in a single layer in a 200°F (95°C) oven for up to 15 minutes but note crust will soften slightly.