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Crispy Southern Fried Mushrooms

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4 from 65 reviews

Crispy and flavorful fried mushrooms coated in a seasoned panko breadcrumb crust, served warm with a tangy buttermilk dressing. This Texan appetizer features small cremini or button mushrooms that are lightly battered and golden-fried to perfection, making for an irresistible snack or starter.

Ingredients

Scale

Fried Mushrooms

  • 8 ounces small cremini or button mushrooms
  • 1/4 cup all-purpose flour
  • 3/4 cup buttermmilk
  • 1 1/4 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Oil for frying (vegetable or canola oil recommended)

For Serving

  • Buttermilk dressing

Instructions

  1. Prepare the Mushrooms: Clean the mushrooms by wiping them with a damp cloth or paper towel. Remove any long stems and discard or save for another use. If mushrooms are larger than 1 inch, cut them in half to ensure easier eating and even cooking.
  2. Coat with Flour: Place the all-purpose flour in a large food storage bag. Add the cleaned mushrooms and shake the bag well to evenly coat each mushroom with flour.
  3. Mix Wet and Dry Coatings: Pour the buttermilk into a mixing bowl. In a separate shallow bowl or plate, combine the panko breadcrumbs with garlic powder, chili powder, dried oregano, kosher salt, and black pepper; mix thoroughly to distribute the spices evenly.
  4. Dredge Mushrooms: Dip each flour-coated mushroom first into the buttermilk, ensuring it is fully coated, then dredge it in the seasoned panko mixture until completely covered. Place the coated mushrooms on a large plate or sheet pan. Repeat this process with all mushrooms.
  5. Heat the Oil: In a large, heavy skillet, pour in enough oil to reach about 1/2 inch in depth. Heat the oil over medium-high heat until it reaches 350°F (about 5 minutes). Test the temperature by placing a wooden spoon handle in the oil—if bubbles form around it immediately, the oil is ready for frying.
  6. Fry the Mushrooms: Working in batches to avoid overcrowding, carefully slide the coated mushrooms into the hot oil. Fry for approximately 30 seconds on one side, then turn and cook for another 1 minute or until the mushrooms are golden brown and crisp on all sides.
  7. Drain: Using a slotted spatula, remove the fried mushrooms from the oil and place them on a plate lined with paper towels to drain excess oil.
  8. Serve: Serve the fried mushrooms warm alongside your favorite buttermilk dressing for dipping.

Notes

  • Ensure mushrooms are wiped clean rather than washed to prevent sogginess.
  • Maintain oil temperature to avoid greasy mushrooms; too low and they absorb oil, too high and they may burn.
  • Use fresh panko for extra crispiness.
  • Cook mushrooms in small batches for even frying and to maintain oil temperature.
  • Leftover mushrooms can be reheated in an oven to retain crispness but are best enjoyed fresh.

Find it online: https://yumfoodusa.com/crispy-southern-fried-mushrooms/