Fried Mushrooms Recipe

These Fried Mushrooms are coated with a slightly spicy seasoned panko bread crumb mixture and fried to crispy golden perfection. Beyond a doubt, they are the best-fried mushrooms I have ever had and a must-try for all mushroom lovers.

Ingredients
▢16 oz mushrooms white button mushrooms, cremini, etc.
▢1.5 cup all-purpose flour
▢1 cup panko breadcrumbs
▢1 cup soda water or beer
▢1/2 cup buttermilk or 1/2 cup milk + 1/2 lemon (juiced) OR 1 TBSP vinegar
▢1 egg
▢1/2 Tbsp salt
▢1/2 tsp garlic powder
▢1/2 tsp onion powder
▢1/2 tsp sweet paprika
▢1/2 tsp black pepper
▢4-6 cups vegetable oil or canola oil, for frying
▢To garnish handful of parsley

Instructions

1. Wipe the mushrooms well with a paper towel or a kitchen towel. You can use a wet sponge to rub them clean if they're fresh and still dirty. Trim them (if required), removing any woody or soft ends. You can cut them into two or four if they vary in size.
2. Mix the flour and the spices in a bowl, then toss the cleaned mushrooms with about ¼ of the flour mix.
3. In another bowl, mix the carbonated water, buttermilk, and egg and whisk well. Then, sift the remaining flour into the wet ingredients and mix until completely combined (and there are no lumps).
4. Prepare your breading station. Pour the Panko breadcrumbs into a bowl and set it next to the flour-coated mushrooms and the batter bowl. Also, pour enough oil into a large saucepan or deep fryer to a depth of 3-4 inches. Heat the oil to 350ºF/175ºC.
5. Dredge the mushrooms by first dipping them in the batter (I like using a skimmer, strainer spoon, or slotted spoon to avoid really messy fingers). Allow the excess to drip off, then dredge in the Panko and set aside.
6. Before you fry the mushrooms, make sure your oil is hot enough. If you don't have an oil thermometer/digital laser thermometer, use a wooden spoon or skewer to dip in the oil. When the oil is ready, bubbles will immediately form around the wood and float to the surface.
7. Work in batches to avoid overcrowding. Fry for about 3-5 minutes until the mushrooms are golden brown and crisp, stirring a couple of times so they cook evenly.
8. Transfer them to a tray with paper towels to absorb extra oil.

They are best enjoyed immediately as an appetizer, side dish, or just with your favorite dips. They’re best enjoyed hot but, once completely cool, can be stored in the fridge for 2-3 days and reheated.

Notes

• Use firm mushrooms and avoid softer varieties (they get really mushy when fried).
• Use a dry coating like flour, cornflour, or breadcrumbs. This will absorb the natural moisture coming from the mushrooms and keep them crispy.
• Get the oil to the right high temperature before frying anything – and keep it at that temperature.
• Make sure to stir the mushrooms while cooking (they will float if the oil is hot enough) – ensuring they cook evenly.