Fried Mushrooms W/marinara Recipe

Wipe mushrooms clean with a damp towel; trim stems if needed so they are uniform in size. Leave whole if small, halve medium, or quarter large so pieces are bite-sized (about 1 to 1-1/2 inches).

Place mushrooms in a bowl and toss with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside while you make batter.

Batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Add 1 large egg and 1 cup cold water and whisk until a smooth, slightly thick batter forms (consistency like heavy cream). Keep cold in fridge until ready to use.

Optional Breadcrumb Finish

If using a crispy breadcrumb finish, combine 1 cup panko with 1/4 cup grated Parmesan in a shallow dish. Pat battered mushrooms and immediately press into panko to coat. This creates an extra-crispy exterior. If skipping, proceed with battered mushrooms only.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and cook until translucent, about 3–4 minutes.

Add 2 minced garlic cloves and cook 30 seconds until fragrant (do not brown). Stir in 14 oz crushed tomatoes, 1 tablespoon tomato paste, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp red pepper flakes if using.

Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, to thicken and develop flavor. Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh basil at the end if available. Keep warm or reheat just before serving.

Pour about 4 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven (oil should be deep enough to float mushrooms, about 2–3 inches). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter—if it sizzles and rises steadily, oil is ready.

Working in small batches (6–8 pieces depending on size), dip seasoned mushrooms into the batter, letting excess drip off, then (if using) press into the panko mixture to coat. Carefully lower coated mushrooms into the hot oil with a slotted spoon or spider.

Fry until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd the pot; maintain oil temperature between 325–350°F (160–175°C) by adjusting heat and allowing oil to return to temperature between batches.

Use a slotted spoon to remove mushrooms and drain on a paper-towel–lined tray or wire rack set over a sheet pan. Lightly sprinkle with a pinch of salt while hot. Repeat with remaining mushrooms.

Spoon warm marinara into a shallow serving bowl or individual ramekins. Arrange fried mushrooms on a platter alongside the sauce.

Garnish with 1/4 cup grated Parmesan and 1 tablespoon chopped fresh parsley. Serve immediately while hot and crisp.