Crispy Fried Mushrooms

Crispy Fried Mushrooms Recipe delivers golden, crunchy perfection with seasoned panko breadcrumbs coating tender white button mushrooms. This irresistible appetizer brings mouthwatering texture and a burst of savory flavor.

A favorite for gatherings and game days, these crispy fried mushrooms are easy to make and even easier to devour. Serve them with your favorite dipping sauce for a crowd-pleasing treat.

What You’ll Need to Make Crispy Fried Mushrooms Recipe

• White Button Mushrooms – The star of the show, offering a mild, earthy flavor that crisps beautifully when fried.
• Panko Breadcrumbs – Essential for achieving that ultra-crispy, golden coating that sets these mushrooms apart.
• Buttermilk – Adds subtle tanginess and helps the breadcrumbs cling for a thick, satisfying crust.
• All-Purpose Flour – Forms a base layer that ensures the buttermilk and panko adhere properly.
• Old Bay Seasoning – Brings a classic, savory spice blend that elevates the flavor profile.
• Marjoram – A hint of floral, herbal depth that complements the earthiness of the mushrooms.
• Garlic Powder – Infuses each bite with aromatic, rich garlic flavor without overpowering.
• Kosher Salt – Enhances all the other flavors while keeping the dish perfectly seasoned.
• Fresh Ground Black Pepper – Adds a subtle kick and peppery warmth.
• Vegetable Oil – Ideal for frying due to its neutral flavor and high smoke point.

How to Make These Crispy Fried Mushrooms Recipe

Start by mixing panko breadcrumbs with Old Bay seasoning, marjoram, garlic powder, salt, and pepper. Prepare a bowl of buttermilk on the side.

Wash and thoroughly dry your mushrooms, then coat them lightly in flour using a zipper bag for easy tossing. Dip each mushroom into the buttermilk, then roll them in the seasoned panko mixture until completely covered.

Heat about 1 1/4 inches of vegetable oil to 375°F in a deep pot or Dutch oven. Fry the mushrooms in small batches, turning occasionally, until golden brown—about 2–3 minutes. Remove and drain on paper towels.

Tips and Tricks for Crispy Fried Mushrooms Recipe

For the cleanest mushrooms, a quick rinse under cold water followed by thorough drying works wonders, despite traditional advice favoring a damp cloth. This ensures they are grime-free without absorbing too much water.

To avoid messy breading fingers, designate one hand for wet ingredients and the other for dry. This small adjustment makes the process much smoother.

Maintaining a steady oil temperature is crucial. Always fry in small batches and use a thermometer if not using a deep fryer. A semi-dried batter like this also makes these mushrooms ideal for air frying if you prefer a lighter version.

How to Store and Reheat Your Crispy Fried Mushrooms

To keep leftover crispy fried mushrooms tasty, cool them completely before storing them in an airtight container in the refrigerator for up to three days. Reheat them in an air fryer or a hot oven at 375°F for 5–7 minutes to restore their crispy texture.

Freezing is not recommended, as the mushrooms can become soggy once thawed, losing their signature crunch.

Would you also like me to suggest a few dipping sauce ideas for them?

Crispy Fried Mushrooms

Golden, crunchy, and full of savory flavor, these crispy fried mushrooms feature white button mushrooms coated with a seasoned panko crust and fried to irresistible perfection.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

• ½ teaspoon kosher salt
• 1 cup buttermilk
• 1 ¼ cups panko breadcrumbs
• ½ teaspoon garlic powder
• 1 ½ teaspoons Old Bay Seasoning
• 1 ½ lbs white button mushrooms stems trimmed
• vegetable oil for frying
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup all-purpose flour
• 1 teaspoon marjoram

Instructions

 

• In a small mixing bowl, thoroughly combine the panko breadcrumbs, Old Bay seasoning, marjoram, garlic powder, and kosher salt. Pour the buttermilk into a separate shallow bowl.
• Carefully rinse the mushrooms under cold water, ensuring they are dried completely using a paper towel. Transfer the dried mushrooms into a large zipper-style plastic bag, add the flour, and shake well until evenly coated.
• Dip each floured mushroom into the buttermilk, ensuring full coverage, then roll them through the seasoned breadcrumb mixture until fully coated.
• In a Dutch oven, heavy-bottomed pot, or deep fryer, heat approximately 1¼ inches of vegetable oil to a steady 375°F.
• Gently lower several breaded mushrooms into the hot oil, frying them in small batches for 2–3 minutes until they achieve a deep golden brown color.
• Using a slotted spoon, remove the fried mushrooms and drain on a plate lined with paper towels.

Notes

While convention suggests wiping mushrooms with a damp paper towel, rinsing them under cold water and drying them thoroughly ensures a cleaner result.
To prevent messy hands during breading, designate one hand for dipping in buttermilk and the other for rolling in breadcrumbs.
This simple semi-dry coating method is equally effective for air frying.
When frying without a deep fryer, utilize a candy thermometer to maintain an accurate oil temperature of 375°F.
Always fry in small batches to help sustain a consistent oil temperature for optimum crispness.