Deep Fried Mushrooms Recipe

Clean mushrooms by wiping with a damp paper towel; avoid soaking. Trim stems if needed and slice caps about 1/4 inch thick for even frying.

Place sliced mushrooms in a bowl, toss with 1 tsp salt, 1 tsp black pepper and 1 tbsp lemon juice. Let sit 5–10 minutes, then pat dry with paper towels to remove excess moisture.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 3/4 tsp salt and 1/2 tsp black pepper. In a separate small bowl lightly beat the egg (if using). Gradually whisk cold sparkling water into the dry mix until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be pourable. If using egg, whisk it into the water before adding.

Place panko and grated Parmesan (if using) on a separate shallow plate for the final crisp coating.

Heat 1.5 cups neutral oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). If you don’t have a thermometer, heat until a small bit of batter sizzles and browns in about 30–40 seconds.

Working in small batches (do not overcrowd), dip each mushroom slice into the batter, letting excess drip off, then optionally dredge into the panko-Parmesan mixture to double-coat. Gently lower into the hot oil using a slotted spoon or spider.

Fry until golden brown and crisp, about 2–3 minutes per side depending on slice thickness. Turn if necessary so both sides color evenly. Maintain oil temperature around 335–360°F (168–182°C) between batches.

Remove mushrooms to a wire rack set over a baking sheet or to paper towels to drain briefly. Lightly season with a pinch of salt immediately after frying for best flavor.

Repeat with remaining mushrooms. Keep finished batches warm in a 200°F (95°C) oven on a rack while frying remaining mushrooms (optional).

While mushrooms fry, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.

Stir in 1 tbsp chopped fresh dill, 1 tbsp chopped chives, 1 tsp parsley, 1/2 tsp minced garlic, 1/4 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tbsp lemon juice. Taste and adjust seasoning or thin with more buttermilk to desired consistency. Chill at least 15 minutes to let flavors meld.

Arrange deep fried mushrooms on a platter, sprinkle with chopped parsley and serve immediately with house ranch and lemon wedges on the side.

Recommended serving: serve mushrooms hot for maximum crispness. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp.