Fried Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel or soft brush; avoid soaking. Trim stems if woody. Pat dry.

Marinate

In a medium bowl combine 3 tablespoons buttermilk, 1 teaspoon hot sauce, 1 teaspoon salt, and 1 teaspoon black pepper. Add mushrooms and toss to coat. Let sit 10–15 minutes while you prepare the breading. This helps the coating adhere and seasons the mushrooms.

Mix dry breading

In a shallow dish combine 1 cup flour, 1 cup breadcrumbs, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk briefly to combine and break up any lumps.

Prepare egg wash

In a second shallow bowl whisk together 2 large eggs and 2 tablespoons water until smooth.

Dredge mushrooms

Working in batches, remove mushrooms from the buttermilk mixture, letting excess drip off. Dredge each mushroom first in the flour/breadcrumb mixture, then dip into the egg wash, then return to the dry mixture for a final coat, pressing gently so the coating adheres. Place breaded mushrooms on a wire rack and let rest 5–10 minutes to set the crust. Repeat until all mushrooms are coated.

Heat oil

Pour about 2 cups (or enough) neutral oil into a heavy-bottomed skillet or Dutch oven to reach 1–1.5 inches deep. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the dry mixture—if it sizzles and browns in about 30–40 seconds, it's ready.

Fry mushrooms

Fry mushrooms in a single layer in small batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Small mushrooms cook faster; adjust time as needed. Use a slotted spoon or spider to transfer fried mushrooms to a plate lined with paper towels or a wire rack set over a baking sheet to drain. Lightly season with a pinch of salt immediately after frying.

Keep warm

If making multiple batches, keep cooked mushrooms warm in a 200°F (95°C) oven on the wire rack while you finish frying the rest.

Make the sauce

In a small bowl whisk together 1 cup mayonnaise, 1 tablespoon sour cream, 3 tablespoons buttermilk, 1 teaspoon minced garlic, 1 teaspoon dried dill, 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust hot sauce or buttermilk to reach desired heat and consistency. Chill at least 10 minutes to let flavors meld (optional).

Arrange fried mushrooms on a serving platter, sprinkle with chopped parsley, and serve with spicy ranch and lemon wedges on the side. Serve immediately for best texture; the mushrooms are crispiest when fresh.