Fried Mushrooms Recipe

Clean & Trim

Wipe mushrooms with a damp paper towel or use a soft brush to remove dirt. Trim the stem ends if woody. If mushrooms are large, halve or quarter them so pieces are roughly uniform (about 1–1.5 inch pieces). Pat dry with paper towels.

Place prepared mushrooms in a bowl and sprinkle 1 tsp salt and 1 tsp freshly ground black pepper. Toss gently to coat and set aside for 5 minutes to draw out a little moisture; pat dry again if they release much liquid.

In a shallow bowl or plate combine the all-purpose flour, cornmeal (if using), paprika, garlic powder, onion powder, cayenne, 1/4 tsp black pepper and 1/2 tsp salt. Whisk together so the spices are evenly distributed.

In a separate shallow bowl whisk together the egg and buttermilk until smooth.

Working in batches of 8–12 pieces, dredge mushrooms first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, allowing excess to drip off, and return to the flour mixture for a second coating. Press lightly so the coating adheres. Place coated mushrooms on a wire rack while you heat the oil. Repeat until all mushrooms are coated.

Pour oil into a heavy skillet (cast iron preferred) to a depth of about 1/3 inch (approximately 3/8–1/2 inch) — roughly 1 cup for a 10-inch skillet. Heat over medium-high heat until shimmering and a small pinch of flour sizzles on contact (about 350°F if using a thermometer).

Carefully add coated mushrooms in a single layer without crowding (do not overlap). Fry 2–3 minutes per side until golden brown and crisp. Use tongs to turn pieces gently. Adjust heat as needed to maintain even browning; reduce heat if coating browns too quickly before cooking through.

Use a slotted spoon or spider to transfer fried mushrooms to a paper towel–lined plate or wire rack set over a sheet pan to drain. Sprinkle immediately with a light pinch of salt. Repeat with remaining batches, adding more oil if the pan becomes dry.

When all batches are done, transfer mushrooms to a serving platter. Sprinkle chopped fresh parsley over the top and serve with lemon wedges alongside for squeezing.

If using the optional dipping sauce: whisk together mayonnaise, sour cream (or Greek yogurt), hot sauce, lemon juice, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Serve chilled alongside the warm fried mushrooms.