Fried Mushrooms Recipe

Prep mushrooms

Wipe mushrooms clean with a damp paper towel. Trim stems flush with caps if needed. If mushrooms are large, halve or quarter to bite-size pieces so they cook evenly. Pat dry.

Season flour

In a shallow bowl combine 3 tbs flour, cornmeal (if using), 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder. Mix to blend.

Make egg-buttermilk wash

In a second shallow bowl whisk together 2 eggs and 1 cup buttermilk until smooth. Add 0.25 tsp salt and 0.25 tsp black pepper to the wash and whisk again.

Prepare breadcrumb mix

In a third shallow bowl combine 1.5 cups breadcrumbs, 2 tbs grated Parmesan, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, and remaining 0.5 tsp salt. Toss to combine.

Dredge mushrooms

Working in small batches to avoid soggy breading: coat each mushroom piece first in the seasoned flour, shaking off excess; dip into the egg-buttermilk wash allowing excess to drip off; then press into the breadcrumb mixture to fully coat. Place coated mushrooms on a baking sheet in a single layer. For a thicker crust, repeat the egg wash and breadcrumb step once more.

Rest before frying

Let coated mushrooms rest 10 minutes at room temperature on the baking sheet—this helps the breading adhere and reduces breakage in the oil.

Heat 1 cup neutral oil in a heavy-bottomed skillet or shallow pot over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, heat until a small breadcrumb sizzles and browns in about 20–30 seconds.

Fry in batches, careful not to crowd the pan. Gently add 6–8 mushroom pieces (depending on pan size) and fry 2–3 minutes, turning occasionally, until golden brown and crisp. Larger pieces may need up to 4 minutes. Use a slotted spoon or spider to transfer mushrooms to a wire rack set over a baking sheet to drain. Sprinkle lightly with salt while hot.

Allow oil to return to temperature between batches. If oil becomes too dark or smells burnt, discard and start with fresh oil.

For a very crisp finish, place the drained mushrooms in a 375°F (190°C) oven for 3–4 minutes right before serving to re-crisp.

In a small bowl combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbs prepared horseradish, 1 tsp lemon juice, 1 tbs chopped chives, 1/2 tsp hot sauce (optional), 1/4 tsp salt, and a pinch (about 1/8 tsp) black pepper. Stir until smooth and taste; adjust horseradish and salt to preference.

Chill the sauce at least 10 minutes to let flavors meld. If making ahead, refrigerate up to 24 hours; stir before serving and adjust seasoning if needed.

Arrange fried mushrooms on a serving plate or basket lined with paper towels or a napkin. Garnish with chopped parsley and serve with lemon wedges and a side bowl of horseradish cream sauce. Warn diners they are hot and recommend letting cool a moment before eating.