Crispy Fried Mushrooms

Whether you’re hosting a party, enjoying a movie night, or simply craving a savory snack, crispy fried mushrooms are a delightful choice that never fails to impress. These golden-brown bites offer a crispy exterior with a juicy, tender interior, making them a perfect appetizer or side dish. Coated in a seasoned panko breadcrumb mixture and fried to perfection, these mushrooms pack a punch of flavor and crunch in every bite.

This recipe is not only easy to prepare but also versatile, as it can be adapted for different cooking methods, including air frying. So, roll up your sleeves and get ready to indulge in these crispy fried mushrooms that are bound to be a hit at any gathering!

Ingredients

• 1 1/4 cups panko breadcrumbs
• 1 ½ teaspoons Old Bay Seasoning
• 1 teaspoon dried marjoram
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup buttermilk
• 1 ½ lbs white button mushrooms, stems trimmed
• 1/2 cup all-purpose flour
• Vegetable oil, for frying

Instructions

1. Prepare the Breading Mixture: In a small bowl, combine the panko breadcrumbs, Old Bay seasoning, dried marjoram, garlic powder, kosher salt, and black pepper. Mix well to ensure the seasonings are evenly distributed. Pour the buttermilk into another bowl and set aside.
2. Prepare the Mushrooms: Wash the white button mushrooms under cold water and pat them dry thoroughly with paper towels. Place the mushrooms into a large zip-top bag. Add the all-purpose flour and shake the bag to coat the mushrooms evenly. This flour coating helps the buttermilk and breadcrumb mixture adhere to the mushrooms.
3. Bread the Mushrooms: Dip each floured mushroom into the buttermilk, allowing any excess to drip off. Next, roll the mushroom through the seasoned panko breadcrumbs, pressing lightly to ensure an even coating. For a thicker coating, you can repeat the buttermilk and breadcrumb steps.
4. Heat the Oil: In a Dutch oven, heavy pot, or deep fryer, heat 1 1/4 inches of vegetable oil to 375 degrees Fahrenheit. Using a candy thermometer can help maintain the correct temperature.
5. Fry the Mushrooms: Carefully add a few of the breaded mushrooms at a time into the hot oil, avoiding overcrowding. Fry them until they are golden brown and crispy, approximately 2-3 minutes per batch. Use a slotted spoon to remove the mushrooms and place them on paper towels to drain excess oil.
6. Serve: Enjoy the mushrooms hot and crispy, paired with your favorite dipping sauces or as a delightful snack on their own.

Notes

• Cleaning the Mushrooms: While it’s typically advised to wipe mushrooms with a damp paper towel, rinsing them briefly under cold water and drying them thoroughly can also be effective. This method ensures the mushrooms are clean without absorbing too much water.
• Breading Tips: To avoid getting breading on your fingers, designate one hand for dipping the mushrooms in buttermilk and the other hand for coating them with breadcrumbs. This simple trick keeps the process cleaner and more efficient.
• Air Frying Option: For a lighter version, you can air fry the mushrooms using the same breading technique. Preheat your air fryer and cook the mushrooms in a single layer at 375 degrees Fahrenheit until crispy.
• Maintaining Oil Temperature: If you are not using a deep fryer, it’s crucial to maintain a consistent oil temperature. Work in small batches to ensure the oil remains at 375 degrees Fahrenheit, which will help achieve that perfect crispy texture.

Conclusion

Crispy fried mushrooms are more than just a tasty snack—they’re an experience. The combination of seasoned panko breadcrumbs and tender, juicy mushrooms creates a mouthwatering contrast that’s sure to satisfy your cravings. Whether you’re serving them at a party, as a side dish, or enjoying them as a standalone treat, these mushrooms are bound to be a hit.

Their crispy exterior and flavorful interior make them a versatile option for various occasions. So, the next time you’re in the mood for a crunchy, savory bite, give this recipe a try. Your taste buds will thank you!

Author : Marie-claude