Fried Mushrooms Recipe

Clean and trim

Wipe mushrooms with a damp paper towel or quickly rinse and pat dry. Trim the stem ends if needed so mushrooms are relatively uniform in size (leave whole for medium buttons/creminis).

Place mushrooms in a bowl. Toss with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp black pepper to lightly season. Let rest while you prepare batter (5–10 minutes).

Mix dry ingredients

In a large bowl whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika until evenly combined.

Whisk wet

In a separate small bowl lightly beat 1 large egg. Add 1 cup cold club soda or iced water and whisk to combine.

Pour the wet mixture into the dry ingredients and whisk gently until just combined. Batter should be slightly lumpy and thick enough to coat mushrooms — if too thick, add up to 2 tablespoons more cold water; if too thin, add 1 tablespoon flour. If using panko for extra crunch, put 1 cup panko in a shallow bowl for dredging.

Pour about 3 to 4 cups neutral oil into a heavy-bottomed pot or deep fryer, filling to roughly 2–3 inches deep. Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into oil — it should sizzle and rise steadily without browning immediately.

Working in small batches (6–8 mushrooms depending on size), toss the seasoned mushrooms in the batter to fully coat. If using panko: after coating with batter, press each mushroom into the panko to adhere a light layer of crumbs.

Carefully lower battered mushrooms into the hot oil with a slotted spoon or spider, avoiding overcrowding. Fry until golden brown and crisp, about 3–5 minutes depending on size. Turn once if necessary to brown evenly.

Use a slotted spoon to transfer fried mushrooms to a paper towel–lined baking sheet. Sprinkle immediately with a pinch of salt. Let oil come back up to 350°F between batches before frying the next batch.

For best texture, keep finished batches warm in a single layer in a 200°F (95°C) oven while you finish frying the rest.

Combine 1/2 cup plain yogurt or sour cream, 1/4 cup mayonnaise, 1 teaspoon lemon juice, 1 tablespoon minced fresh chives or parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.

Arrange fried mushrooms on a serving platter and serve hot with the dipping sauce on the side. Leftovers can be reheated in a 375°F oven for 6–8 minutes to re-crisp.