Aug 26 2026
Restaurants›The Meating Place BBQ Montgomery›Fried Mushrooms Recipe

Fried Mushrooms Recipe

Inspired by The Meating Place BBQ Montgomery
Time40m
Serves4

Make Fried Mushrooms Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mushrooms & Prep

Breading Station

Wet Coating

Frying & Finishing

Dipping Sauce (optional)

Method

Mushrooms & Prep

  1. 1

    Clean and trim

    Wipe mushrooms clean with a damp paper towel or soft brush to remove dirt. Trim the stem ends so the mushrooms are roughly uniform in size. If mushrooms are large, halve or quarter them so pieces are 1 to 1-1/2 inches across.

  2. 2

    Season

    Place the prepared mushrooms in a bowl. Sprinkle with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Toss gently and let sit 5–10 minutes while you prepare the breading station. The lemon will remove excess moisture and add brightness.

Breading Station

  1. 3

    Mix dry ingredients

    In a shallow bowl combine 3 tbsp all-purpose flour, 1 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk to blend and break up any lumps.

  2. 4

    Prepare wet coating

    In a second shallow bowl beat 1 large egg with 3 tbsp milk (or buttermilk) and 1/2 tsp Dijon mustard until smooth.

  3. 5

    Set up assembly

    Arrange the bowls so you have flour mixture, wet egg mixture, and a clean plate for finished coated mushrooms. This order (dry → wet → dry) gives a crisp double-coating.

Coating & Frying

  1. 6

    Coat mushrooms

    Working in batches of 6–8 to avoid crowding, dredge each mushroom first in the dry flour mixture (shake off excess), then dip into the egg mixture, then return to the dry mixture for a second coating. Press lightly so the coating adheres. Place coated mushrooms on a plate and let rest 5 minutes to set the crust.

  2. 7

    Heat oil

    Pour about 1 cup neutral oil into a 10–12 inch skillet or sauté pan to a depth of about 1/4–1/3 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. If you don’t have a thermometer watch for a steady shimmer and gentle ripples.

  3. 8

    Fry mushrooms

    Carefully add coated mushrooms to the hot oil in a single layer without overcrowding. Fry for 2–3 minutes per side, turning once, until golden brown and crisp. Smaller pieces may take less time. Maintain oil temperature between 325–350°F (160–175°C) — adjust heat as needed. Fry remaining mushrooms in batches, adding more oil if necessary.

  4. 9

    Drain and finish

    Transfer fried mushrooms to a paper towel–lined plate or a wire rack set over a sheet pan to drain. If using, add 1 tbsp unsalted butter to the still-warm pan, let it melt, swirl briefly, then toss fried mushrooms in the butter for added flavor. Sprinkle with chopped parsley while hot.

Dipping Sauce (optional)

  1. 10

    Make sauce

    In a small bowl whisk together 1/4 cup mayonnaise, 2 tbsp sour cream or Greek yogurt, 1/2 tsp lemon juice, 1/2 tsp hot sauce, 1/4 tsp salt and 1/8 tsp pepper until smooth. Taste and adjust seasoning or hot sauce to preference. Chill until ready to serve.

  2. 11

    Serve

    Serve fried mushrooms hot with the dipping sauce on the side.

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