Fried Mushroom Basket Recipe

Prepare mushrooms

Trim and clean 1 lb assorted mushrooms. Large mushrooms (portobello or large cremini) should be halved or quartered to roughly uniform bite-size pieces; small button or oyster mushrooms can be left whole or halved if very large. Pat dry with paper towels to remove excess moisture.

Make dry mix

In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Whisk to combine.

Prepare batter

In a separate medium bowl whisk together 1 cup cold sparkling water and 1 large egg (optional). Gradually whisk the dry mix into the liquid until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be runny enough to cling to mushroom surfaces. If too thick, add a tablespoon of cold water; if too thin, add a tablespoon of flour.

Prep breadcrumb station

Spread 1 cup panko breadcrumbs on a plate. Set up an assembly line: mushrooms, batter bowl, panko plate.

Coat mushrooms

Working in batches to avoid crowding, dip each mushroom piece into the batter, letting excess drip off, then press into panko to evenly coat. Place coated pieces on a clean plate and keep chilled until frying. Reserve any leftover batter in the refrigerator and give it a quick stir before using again.

Heat oil

Pour about 1"–2" of vegetable oil into a heavy-bottomed skillet or Dutch oven — approximately 1 cup depending on pan — and heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within 30–45 seconds.

Fry mushrooms

Fry the coated mushrooms in batches (do not overcrowd) for 2–3 minutes per side, turning as needed, until deep golden brown and crisp. Use a slotted spoon or spider to transfer fried mushrooms to a wire rack set over a sheet pan or to paper towels to drain. Sprinkle lightly with a pinch of salt while hot.

Keep warm and finish

If making multiple batches, keep cooked mushrooms in a warm oven (200°F/95°C) on a rack so they remain crisp. When all batches are done, arrange the mushrooms in a basket or serving bowl, sprinkle with 2 tbsp chopped fresh parsley, and serve with lemon wedges.

Combine 1/2 cup mayonnaise, 2 tsp prepared horseradish, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp apple cider vinegar, 1/2 tsp finely grated garlic, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Whisk until smooth. If the aioli is too thick, whisk in up to 1 tsp olive oil or a teaspoon of water to loosen to dipping consistency.

Taste and adjust: add more horseradish for heat, lemon for brightness, or salt to taste. Refrigerate at least 15 minutes to let flavors meld. Bring to room temperature before serving if chilled.

Serve the aioli alongside the hot fried mushrooms for dipping. Provide small bowls for individual portions or a larger communal bowl.