Breadd Mushrooms Recipe

Prepare dry mix

In a shallow wide bowl or pie plate combine 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika and 1/2 tsp dried parsley. Whisk thoroughly so the seasonings are evenly distributed.

Whisk wet ingredients

In a separate shallow bowl whisk 2 large eggs with 1/2 cup buttermilk and 1 tsp Dijon mustard until smooth and slightly frothy. This mixture will help the breading adhere and add flavor.

Prepare mushrooms

Wipe 12 whole button or cremini mushrooms clean with a damp cloth or paper towel; trim stems if needed so mushrooms sit flat. Toss mushrooms in a bowl with 1 tablespoon olive oil or melted butter, 1/4 tsp salt and 1/4 tsp black pepper until evenly coated. This step seasons the mushroom and helps the coating stick.

Dredge mushrooms

Working in small batches, dredge each oiled mushroom first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip back into the bowl, and finally press into the flour mixture again for a double-coat. Place breaded mushrooms on a rimmed tray or plate and repeat with remaining mushrooms. For extra crunchy results, let the breaded mushrooms rest 10 minutes in the fridge to set.

Heat oil

Pour 2 cups neutral oil into a heavy skillet (cast iron or stainless) to a depth of about 1 inch, or prepare a deep fryer to 350°F (175°C). Heat the oil over medium-high heat until it reaches 350°F on a thermometer or until a small pinch of flour sizzles and bubbles steadily when dropped in.

Fry mushrooms

Fry the breaded mushrooms in batches without crowding the pan, 3–5 minutes per batch, turning once halfway through, until golden brown and crisp. Adjust heat to keep oil between 325°F and 350°F so the coating cooks through without burning. Use a slotted spoon or spider to transfer mushrooms to a paper towel–lined tray to drain.

Finish and serve

Season fried mushrooms immediately with a light sprinkle of salt to taste. Transfer to a serving plate, garnish with chopped fresh parsley and lemon wedges if using. Serve hot with the dipping sauce or your choice of condiments.

Mix sauce

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream or plain yogurt, 1 tsp lemon juice, 1/2 tsp hot sauce, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.