Fried Mushroom (6) Recipe

Clean and prepare mushrooms

Wipe mushrooms clean with a damp paper towel or brush off dirt. Trim the stem ends so each mushroom sits flat; leave whole. Pat dry thoroughly with paper towels.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika. In a small bowl lightly beat 1 egg, then whisk the egg into the dry mixture. Gradually pour in 3/4 cup very cold club soda (or sparkling water), stirring just until a slightly lumpy batter forms — do not overmix. The batter should be thick enough to coat mushrooms but still fluid (adjust with a tablespoon of water or flour if needed).

Prepare coating

Combine 1 cup panko breadcrumbs with 1/4 cup grated Parmesan (if using), 2 tablespoons chopped fresh parsley, 1 teaspoon fine salt and 1/4 teaspoon black pepper in a shallow bowl or plate. Mix to distribute ingredients evenly.

Set up dredging station

Place the batter bowl next to the panko bowl and a clean plate or rack nearby for finished mushrooms. If you prefer extra adhesion, lightly dust each mushroom with a tablespoon of flour before dipping into the batter, then immediately press into the panko mixture.

Heat the oil

Pour about 3 cups of neutral oil into a heavy-bottomed saucepan or deep skillet to a depth of 1.5–2 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a pinch of batter into the oil — it should sizzle and float, browning in about 45–60 seconds.

Fry mushrooms in batches

Working in small batches (4–6 mushrooms at a time depending on pan size), dip each dry, patted mushroom into the batter to coat fully, then press into the panko mixture to cover. Carefully lower mushrooms into the hot oil using tongs or a slotted spoon. Fry, turning once, until golden brown and crisp, about 2–3 minutes per batch depending on mushroom size and oil temperature. Avoid overcrowding so oil temperature recovers quickly.

Drain and season

Use a slotted spoon to transfer fried mushrooms to a wire rack set over a baking sheet or to paper towels to drain for one minute. While still hot, sprinkle lightly with additional salt (about 1/4 teaspoon total across batches) and a pinch of chopped parsley if desired. Repeat frying process with remaining mushrooms.

Make the dipping sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or plain yogurt, 1 teaspoon lemon juice, 1/2 teaspoon hot sauce, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasoning or heat. Chill briefly if time allows.

Serve the fried mushrooms immediately while hot and crisp, arranged in a basket or on a platter with the dipping sauce on the side. Garnish with additional chopped parsley and grated Parmesan if desired.