There are appetizers, and then there are APPETIZERS! When it comes to fried mushrooms, I very seldom find one that is exactly what I want. What is it we all want in fried mushrooms? A crispy outside, and juicy, soft mushrooms on the inside. However, not just any coating will do. A true fried mushroom needs a light, flavorful coating. Anyone can make a panko bread coating, but they often taste so bland that the desire to keep eating disappears after the first bite. Others turn out soggy—completely disappointing.
Let me be completely honest with you—this recipe is by far the best fried mushroom recipe I’ve ever tasted. These come out crispy on the outside, loaded with flavor, and the mushrooms are truly delectable. These are the mushrooms that every mushroom lover dreams about! These easy fried mushrooms are perfect for game day, movie night, or just a great snack anytime. The flavor is slightly spicy but not overpowering.
You can eat them plain or serve them with your favorite dipping sauces. I usually prepare a variety of appetizers hoping others will go for something else and leave the mushrooms for me… but that never works. They’re always the first to go! Popular dipping sauces include ranch, cocktail, buffalo, melted cheese—or get creative and mix sauces for a custom flavor combo.
Frequently Asked Questions
What type of mushroom works best in this recipe?
I prefer to use small white button mushrooms. You can also use cremini mushrooms. Whichever you choose, be sure to trim the stems a little.
How do I store easy fried mushrooms?
Once the mushrooms have cooled, place them into a zipper bag or airtight container and store in the refrigerator for up to 3 or 4 days.
Can I freeze the easy fried mushrooms?
Yes! After frying and letting them cool to room temperature, place the mushrooms in a freezer-safe bag, double-bagged, and store in the freezer for up to 3 months.
How do I reheat the easy fried mushrooms?
Place them in a single layer on a baking sheet and heat in a preheated 400°F oven. Alternatively, use your air fryer at 375°F for a few minutes until heated through.
Can I serve these with a dipping sauce?
Absolutely! We love them with Southern Comeback Sauce or Boom Boom Sauce, but feel free to use your own favorite.
INGREDIENTS YOU’LL NEED
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White Button Mushrooms
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Panko Bread Seasoning
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Old Bay Seasoning
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Flour
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Marjoram
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Black Pepper
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Salt
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Buttermilk
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Vegetable Oil (for frying)
STEP-BY-STEP INSTRUCTIONS
First: Wash and trim the white button mushrooms.
Second: Pat the mushrooms dry using a paper towel.
Third: In a mixing bowl, combine the panko bread crumbs, marjoram, Old Bay seasoning, salt, pepper, and garlic powder.
Fourth: In a separate bowl, pour the buttermilk.
Fifth: Add the flour to a small zipper bag. Place the mushrooms inside and shake to coat.
Sixth: Using one hand, dip each mushroom in the buttermilk.
Seventh: With your other hand, roll the mushroom in the seasoned panko mixture. (This keeps batter from building up on one hand.)
Eighth: In a Dutch oven over medium heat, pour in vegetable oil and heat to 375°F.
Ninth: Working in batches, carefully add mushrooms to the hot oil.
Tenth: Fry for 2–3 minutes, turning occasionally until golden brown. Remove with a slotted spoon.
Eleventh: Let drain on a paper towel or wire rack.
Twelfth: Serve hot with your choice of dipping sauces.
Crispy Fried Mushrooms
There are appetizers, and then there are APPETIZERS! When it comes to fried mushrooms, I very seldom find one that is exactly what I want. What is it we all want in fried mushrooms? A crispy outside, and juicy, soft mushrooms on the inside.
Ingredients
- 1½ lbs white button mushrooms
- 1½ cups panko bread seasoning
- 1½ teaspoon Old Bay seasoning
- ½ cup flour
- 1 teaspoon marjoram
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions
Wash and trim the white button mushrooms.
Pat the mushrooms dry using a paper towel.
In a mixing bowl, combine the panko bread crumbs, marjoram, Old Bay seasoning, salt, pepper, and garlic powder.
In a separate bowl, pour the buttermilk.
Add the flour to a small zipper bag. Place the mushrooms inside and shake to coat.
Using one hand, dip each mushroom in the buttermilk.
With your other hand, roll the mushroom in the seasoned panko mixture. (This keeps batter from building up on one hand.)
In a Dutch oven over medium heat, pour in vegetable oil and heat to 375°F.
Working in batches, carefully add mushrooms to the hot oil.
Fry for 2–3 minutes, turning occasionally until golden brown. Remove with a slotted spoon.
Let drain on a paper towel or wire rack.
Serve hot with your choice of dipping sauces.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCarbohydrates: 164gProtein: 12g
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