Crispy Fried Mushrooms
Easy to make, these golden-brown morsels are deliciously crisp with a flour batter and Panko crust. Perfect for game night!
This app tastes like it’s straight from the menu at your local pub! My mom usually makes a slightly different version of fried mushroom that I absolutely love, but after some recipe testing, I came up with this version that is absolutely scrumptious!
If you like crispy apps paired with dipping sauce, this recipe is for you. It’s easy to make once you get the hang of the dipping process, and gives you a nice way to use up a pack of mushrooms. I used cremini mushrooms for this recipe, but you can use regular white button mushroom, or even some sliced Portabello.
Check out my Chili-Lime Yogurt Dip recipe that goes well with these crispy mushrooms!
Crispy Fried Mushrooms
Ingredients
- 30 whole medium mushrooms (white or cremini) about 1 lb/450g
- 1 cup all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 cup water
- 1 cup panko breadcrumbs
- oil for frying
Instructions
- Clean the mushrooms by wiping them with a wet paper towel. Set aside.
- In a large bowl, whisk together the flour with the spices: paprika, garlic powder, oregano, thyme, black pepper and salt. Mix in the cornstarch and baking powder.
- Slowly add in the water. Stir to combine.
- In a separate bowl, pour in the Panko breadcrumbs.
- Dip each mushroom into the wet flour batter, allowing the excess to drip off. Then toss in the dry breadcrumbs. Place on a plate until ready to fry.
- Heat about an inch of oil in a large, deep skillet over medium-high heat (adjusting heat as needed).
- Fry about six mushrooms at a time for 2-3 minutes per side, until golden-brown all over.
- Remove from the pan with tongs or a slotted spoon, and place on a plate lined with paper towel or baking rack to drain the excess oil.
Notes
- You can use several variety of mushrooms for this recipe, though white button, cremini and mini portabellas work best (since mini Portobello mushrooms are larger, use about 16 for this recipe).
- To clean your mushrooms, it’s best to wipe them down with a wet paper towel.
- Try not to soak your mushrooms to clean them. Mushrooms that soak for too long can absorb too much water, which makes them soggy.
- You can also quickly rinse them under cool water, and cut or wipe away any extra dirt.
- Be sure to let these cool down for about 5 minutes before biting into one, as the middle can still be quite hot.
- Try serving with my Chili-Lime Yogurt Dip