Crispy Fried Mushrooms
These Crispy Fried Mushrooms are the ultimate restaurant-style appetizer made right in your kitchen. By using a three-step breading process (flour, egg wash, then seasoned crumbs), you create a durable shell that locks in the mushroom’s natural juices while providing a loud, satisfying crunch. Whether you use earthy Cremini or mild Button mushrooms, the blend of garlic, onion, and paprika ensures every bite is deeply savory.
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Crispy Fried Mushrooms
Ingredients
| THE MAIN | AMOUNT |
| Fresh mushrooms (Button or Cremini) | 1 lb |
| BREADING STATIONS | AMOUNT |
| All-purpose flour | 1 cup |
| Eggs | 2 large |
| Milk | 1/2 cup |
| Breadcrumbs (Plain or Panko) | 1 cup |
| SEASONINGS | AMOUNT |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Dried oregano (optional) | 1/2 teaspoon |
| FOR FRYING | AMOUNT |
| Vegetable oil | 3/4 cups |
How To Make Crispy Fried Mushrooms:
Step 1: Prep the Mushrooms: Clean the mushrooms with a damp paper towel or a quick rinse (dry them immediately so the flour sticks!). Trim the very bottom of the stems. Leave small mushrooms whole for a “poppable” snack, or slice jumbo ones in half so they cook through at the same rate.
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Step 2: Organize Your Station
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Set up three shallow bowls in a row:
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Flour: Just the plain all-purpose flour.
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Egg Wash: Whisk the 2 eggs and 1/2 cup of milk together.
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Seasoned Crumbs: Mix the breadcrumbs with all the spices (garlic, onion, paprika, salt, pepper, and oregano).
Step 3: The Coating Process: Work in a “dry hand, wet hand” assembly line. Roll a mushroom in the flour (shake off the excess), dip it into the egg wash, and finally toss it in the breadcrumbs. Press the crumbs firmly onto the mushroom to ensure a thick, even coating.
Step 4: The Fry: Heat your oil in a deep skillet or Dutch oven to 350°F. Carefully drop the mushrooms in small batches—don’t crowd the pan, or the oil temperature will drop and make them greasy. Fry for 3/4 minutes, turning once or twice, until they are a deep golden brown.
Step 5: Drain and Serve: Use a slotted spoon to transfer the hot mushrooms to a plate lined with paper towels to soak up any extra oil. Serve immediately while the coating is at its peak crispness.
