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Crispy Fried Mushrooms

These delicious crispy fried mushrooms offer a delightful crunch with tender, juicy insides, making them the perfect snack for game day gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Mushroom Coating
  • 16 oz Mushrooms (preferably button or cremini) Use fresh for better moisture retention.
  • 1 cup All-purpose flour Can be substituted with gluten-free flour for a gluten-free option.
  • ¼ cup Cornstarch Provides extra crispiness.
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Black pepper
  • 2 Eggs (beaten)
  • 1 cup Breadcrumbs (preferably panko for extra crunch)
  • Cooking oil (for frying, vegetable or canola oil) Enough to fill the skillet about 2 inches deep.

Method
 

Preparation
  1. Start by cleaning the mushrooms with a damp cloth to remove any dirt. If needed, trim the stems so they are even.
  2. Set up a dredging station: In one bowl, combine flour, cornstarch, baking powder, salt, garlic powder, onion powder, and black pepper. In another bowl, beat the eggs. In a third bowl, place the breadcrumbs.
Dredging and Frying
  1. Dredge the mushrooms: Dip each mushroom into the flour mixture, then into the egg, and finally coat well with breadcrumbs. For extra crunch, you can double-dip them in the egg and breadcrumbs.
  2. Heat about 2 inches of cooking oil in a large skillet over medium-high heat. It’s ready when a small amount of batter sizzles upon contact.
  3. Carefully add the mushrooms in small batches, making sure not to crowd the pan. Fry for about 4-5 minutes, or until they become golden brown and crispy. Flip them halfway through for even cooking.
  4. Remove the fried mushrooms from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Serving
  1. Enjoy your crispy fried mushrooms while hot, paired with dipping sauces of your choice!

Notes

For storing, keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for about 2 months. When reheating, use a preheated oven instead of a microwave for best results.