Breaded Mushrooms Recipe

Prepare mushrooms

Trim the stem ends of the mushrooms and wipe each mushroom clean with a damp cloth or paper towel. If mushrooms are large, halve or quarter them so pieces are roughly 1 to 1-1/2 inches — bite-size and uniform for even cooking.

Season flour

In a shallow bowl combine the 3 tbs all-purpose flour with 1 tsp salt and 1 tsp black pepper. Mix so the seasoning is evenly distributed.

Make egg wash

In a second shallow bowl whisk together 2 large eggs, 3 tbs whole milk, and 1 tsp Worcestershire sauce until smooth and slightly frothy. This helps the breadcrumbs adhere and adds flavor.

Prepare breadcrumb mix

In a third shallow bowl combine 1 cup breadcrumbs, 1 tbs grated Parmesan, 1 tsp garlic powder, 1 tsp dried parsley and 1 tsp smoked paprika. Stir thoroughly so the cheese and spices are evenly distributed.

Dredge mushrooms

Working in small batches, dredge each mushroom piece first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to coat well. Place each coated mushroom on a wire rack or baking sheet. Repeat until all mushrooms are coated.

Rest before frying

Let the breaded mushrooms rest on the rack for 10 minutes; this helps the coating set and reduces loss of crumbs when frying.

Heat oil

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4 to 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns within 10–12 seconds when tested.

Fry mushrooms

Fry the breaded mushrooms in a single layer without crowding, 2–4 minutes per side depending on size, turning once, until golden brown and crisp. Use tongs or a slotted spoon to move them. Work in batches and keep cooked mushrooms warm on a paper-towel–lined baking sheet in a low oven (200°F / 95°C) if needed.

Drain

Transfer fried mushrooms to a paper-towel–lined plate to drain excess oil for 1–2 minutes, then move to the warm oven or serving platter.

Finish and serve

Serve the breaded mushrooms hot with lemon wedges and ranch or aioli for dipping. Squeeze a little lemon over the mushrooms if desired.