Crispy, juicy and deep fried to perfection – these Fried Mushrooms are a favorite appetizer that you cannot get enough of.
One thing that I order whenever I go out to a restaurant is Fried Mushrooms, they are one of my absolute favorite things ever.
I could really live off of appetizers and make meals just of them, and I have mentioned that before.
There is just something about appetizers that I absolutely love, and these Fried Mushrooms are one of them.
With a coating that is crispy but soft at the same time makes these mushrooms a delight to eat.
Serve them up with some of your other favorite appetizers or main dishes and you will have yourself a lineup you won’t be able to resist.
If you love yourself a good mushroom, then you absolutely have to add these Fried Mushrooms to your menu.
Some of my other favorite appetizer recipes we have on our site include: Buffalo Shrimp, Mini Tacos and Fried Pickles.
WHY THIS RECIPE WORKS:
- The batter is the perfect texture.
- You get a delicious juicy mushroom in each bite.
- You can serve with any of your favorite dipping sauces.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Whole fresh white button mushrooms
All-purpose flour
Garlic powder
Salt
Whole milk
Fresh parsley, for garnish
Vegetable oil, for frying
HOW TO MAKE FRIED MUSHROOMS, STEP BY STEP:
- Add flour, garlic powder, and salt to a mixing bowl, then whisk until combined. Pour in chilled milk and continue whisking until smooth.
- Heat vegetable oil in large heavy bottom pan to around 370 degrees F. (Keep between 360-380 degrees)
- Dip mushrooms into batter one at a time, removing with a fork, repeat with remaining mushrooms.
- Gently place mushrooms into heated oil using slotted spoon, in batches, careful not to overcrowd.
- Deep fry until golden brown, about 4 minutes, remove and place on a paper towel lined plate. Note: fry time may vary depending on size of mushrooms. For larger ones, you may want to fry for an extra 30-60 seconds, careful not to over-fry.
- Top with a sprinkle of salt and fresh parsley, then serve.
WHAT IS THE BEST MUSHROOM TO USE?
We suggest using white button mushrooms for this recipe as they are great for frying and are the perfect size.
You can also use cremini as they also are a good size, but button we always find much easier at our local grocer.
HOW HOT SHOULD MY OIL BE?
You will want to keep your oil at roughly 370 degrees F. But make sure that you are keeping it between 360-380 degrees F.
You can make sure that you are having an even oil temperature by using a thermometer that you can hook to your pan.
CAN I ADD ANY OTHER SPICES TO MY FLOUR MIXTURE?
Absolutely, we keep it kind of minimal and let the mushroom flavor shine through but you can add more spices.
Some other spices that would be great include: onion powder, garlic salt, paprika, cayenne, etc.
Use what you’d like and experiment to find that perfect batter flavor.
DO I HAVE TO USE MILK IN THE BATTER?
If you want you can use very chilled beer as well, any of your favorite beer will work.
If you want more of that beer batter taste then that would be a good substitution for the milk.
HOW TO STORE:
These are best served fresh; however, you can store them in an airtight container in the refrigerator for up to 4 days.
We do not recommend freezing this recipe.
To reheat, I would suggest reheating in the oven on a baking sheet at 400 degrees for 8 minutes, or until heated through. Microwaving is not suggested as the breading will get soggy from the mushrooms.
TIPS AND TRICKS:
- White button mushrooms work best, but you can also use cremini.
- Add more seasonings to your batter mixture, see above for ideas.
- Make sure your milk is very cold, it is essential for the batter.
- Serve with your favorite dipping sauces such as marinara, ranch, honey mustard, etc.
- We do not recommend freezing this recipe.
- Italian seasoning can be substituted for the fresh parsley.
- Serve this alongside your favorite meals or other appetizers.
- If you want smaller mushrooms, cut them in half and fry them that way.
Love yourself some appetizers? Then you absolutely cannot pass up these Fried Mushrooms!
If you like this recipe you might also like:
- Crockpot Ranch Mushrooms
- Garlic Butter Grilled Mushrooms
- Bacon and Cheese Stuffed Mushrooms
- Creamy Garlic Mushrooms with Bacon
If you’ve tried these FRIED MUSHROOMS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Fried Mushrooms
Ingredients
- 16- ounce package whole fresh white button mushrooms washed, dried and stem trimmed
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt + more for topping
- 1 cup whole milk chilled in freezer for 10 minutes
- Fresh parsley for garnish
- Vegetable oil for frying I used 1 ½ quarts
Instructions
- Add flour, garlic powder, and salt to a mixing bowl, then whisk until combined. Pour in chilled milk and continue whisking until smooth.
- Heat vegetable oil in large heavy bottom pan to around 370 degrees F. (Keep between 360-380 degrees)
- Dip mushrooms into batter one at a time, removing with a fork, repeat with remaining mushrooms.
- Gently place mushrooms into heated oil using slotted spoon, in batches, careful not to overcrowd.
- Deep fry until golden brown, about 4 minutes, remove and place on a paper towel lined plate. Note: fry time may vary depending on size of mushrooms. For larger ones, you may want to fry for an extra 30-60 seconds, careful not to over-fry.
- Top with a sprinkle of salt and fresh parsley, then serve.
Notes
- White button mushrooms work best, but you can also use cremini.
- Add more seasonings to your batter mixture, see above for ideas.
- Make sure your milk is very cold, it is essential for the batter.
- Serve with your favorite dipping sauces such as marinara, ranch, honey mustard, etc.
- We do not recommend freezing this recipe.
- Italian seasoning can be substituted for the fresh parsley.
- Serve this alongside your favorite meals or other appetizers.
- If you want smaller mushrooms, cut them in half and fry them that way.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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