Mushrooms Recipe

Clean and Season

Wipe mushrooms with a damp paper towel or soft brush to remove dirt. Trim the stem ends if needed so mushrooms are uniform in size. Pat dry thoroughly with paper towels. Place mushrooms in a bowl and evenly sprinkle 2 tsp kosher salt and 1/2 tsp black pepper; toss to coat.

Place 1 tablespoon of flour in a shallow dish. Lightly toss each mushroom in the flour so they have a thin, even dusting. Shake off excess flour — this helps the batter adhere.

Make the batter

In a medium bowl whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon rice flour (if using), and 1 teaspoon baking powder along with the remaining 1 tsp kosher salt and 1/2 tsp black pepper. If using egg: whisk the egg in a separate small bowl, then add to the dry mix. Add 3 oz (about 90 ml) cold sparkling water and 2 ice cubes; whisk briefly until just combined. The batter should be slightly thick but still fluid enough to coat mushrooms (like heavy cream). If too thick, add up to 1 tablespoon cold water. Keep the batter chilled by setting the bowl in an ice bath while you heat the oil.

Do not overmix — a few small lumps are fine. Cold carbonated water and minimal mixing yield a light, crispy texture.

Heat oil

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (enough for deep-frying). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately, browning in about 45–60 seconds.

Fry mushrooms

Working in small batches (6–8 mushrooms at a time depending on pot size), dip floured mushrooms into the chilled batter, letting excess drip off, then gently lower into the hot oil. Fry, stirring gently if needed, until golden brown and crisp, 2½–4 minutes depending on mushroom size. Maintain oil temperature around 340–360°F (170–180°C); adjust heat so the oil does not smoke or fall below 320°F, which makes the mushrooms greasy.

Use a slotted spoon or spider to remove mushrooms and transfer to a wire rack set over a baking sheet or to paper towels for a minute to blot excess oil. Sprinkle immediately with remaining 1 tsp kosher salt and a light grind of black pepper.

Arrange mushrooms on a serving platter. Scatter chopped parsley over the top and serve hot with lemon wedges and your choice of dipping sauce (ranch, garlic aioli, or a spicy soy-sesame dip). Squeeze lemon over a few pieces just before eating for brightness.

Leftovers can be warmed in a 375°F (190°C) oven on a wire rack for 5–7 minutes to re-crisp, but best enjoyed fresh.