If you’re craving a snack that’s irresistibly crunchy on the outside and tender on the inside, you absolutely need to try this Crispy Fried Mushrooms with Buttermilk Dressing Recipe. This dish combines the earthiness of cremini or button mushrooms with a flavorful, herb-spiced panko crust, all perfectly complemented by a tangy, creamy buttermilk dressing. It’s comfort food magic that’s deceptively simple to make but impressively delicious every single time.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that come together effortlessly to create a perfect balance of texture and flavor. Each element, from the chewy mushrooms to the crisp panko and the zesty buttermilk dressing, plays a vital role in making this dish a star.
- 8 ounces small cremini or button mushrooms: Fresh and bite-sized for quick frying and easy eating.
- 1/4 cup all-purpose flour: Helps the mushrooms hold the coating for that coveted crunch.
- 3/4 cup buttermilk: Adds moisture and tang, tenderizing the mushrooms subtly before frying.
- 1 1/4 cups panko breadcrumbs: Fluffy and light breadcrumbs that deliver the ultimate crispy texture.
- 1 teaspoon garlic powder: Brings warm, savory depth to the coating.
- 1 teaspoon chili powder: Just a hint of smoky spice to awaken the palate.
- 1 teaspoon dried oregano: Adds an herby brightness that cuts through the richness.
- 1/2 teaspoon kosher salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: For subtle heat and complexity.
- Oil for frying: Choose a neutral oil with a high smoke point for the crispiest results.
- Buttermilk dressing, for serving: Creamy, tangy, and perfect for dipping every crispy bite.
How to Make Crispy Fried Mushrooms with Buttermilk Dressing Recipe
Step 1: Prep Your Mushrooms
Start by giving your mushrooms a gentle clean and removing any long stems. Mushrooms around 1 inch in size work best here—if a mushroom is bigger, cut it in half so it fries evenly and fits neatly in a single bite. This step ensures your mushrooms cook at the right pace and come out perfectly tender inside.
Step 2: Flour Coating
Place the flour inside a large food storage bag. Drop the mushrooms into the bag and give it a good shake until each mushroom is lightly but thoroughly coated. This initial coating helps the buttermilk and panko stick subsequently, giving you the perfect crust.
Step 3: Prepare Dipping Stations
Pour the buttermilk into one mixing bowl—this will be your “wet” station for dipping. In another bowl or on a flat plate, combine the panko breadcrumbs with garlic powder, chili powder, oregano, salt, and black pepper. This flavorful breadcrumb mix delivers that irresistible crispy exterior packed with seasoning.
Step 4: Buttermilk and Panko Breading
Dip each flour-coated mushroom into the buttermilk, letting the excess drip off, then dredge it in the panko mixture until fully coated. Lay them out on a large plate or baking sheet as you go. This double coating process ensures every bite boasts crunch and color.
Step 5: Heat the Oil
In a heavy skillet, pour oil until it’s about half an inch deep and heat it over medium-high until it reaches around 350°F. If you don’t have a thermometer, a wooden spoon test works well: when bubbles form around the spoon, you’re ready to fry. The right temperature is crucial for crisping without greasiness.
Step 6: Prepare Drainage
Line a plate or baking sheet with paper towels to catch excess oil once your mushrooms come out of the fryer. This step helps keep each bite light and crispy.
Step 7: Fry to Perfection
Working in batches, carefully add mushrooms to the hot oil. Fry them for about 30 seconds on one side, then turn and fry for another minute or until they’re golden and crisp all over. Remove them using a slotted spatula and set them on the paper towels to drain. Keeping batches small prevents temperature drops and soggy mushrooms.
Step 8: Serve Warm with Buttermilk Dressing
Serve these crunchy delights fresh and warm alongside plenty of tangy buttermilk dressing for dipping. The cool creaminess of the dressing is the perfect contrast to those hot, crispy mushrooms, making every bite a joy.
How to Serve Crispy Fried Mushrooms with Buttermilk Dressing Recipe
Garnishes
Fresh herbs like chopped parsley or chives are wonderful garnishes, adding a pop of color and freshness that lightens these crispy morsels beautifully. A sprinkle of smoked paprika or lemon zest can also elevate the presentation and flavor profile with an extra zing.
Side Dishes
Pair these mushrooms with crunchy coleslaw, a fresh green salad, or even a creamy macaroni and cheese for a hearty indulgence. They also shine as an appetizer alongside grilled meats or even as a snack with your favorite cold beer or sparkling water.
Creative Ways to Present
Instead of a simple plate, try serving these fried mushrooms in mini baskets lined with parchment paper for a fun party presentation. You could also skewer them on toothpicks for easy, mess-free finger food or pile them atop toasted baguette slices with dollops of buttermilk dressing for an irresistible crostini.
Make Ahead and Storage
Storing Leftovers
Store leftover crispy fried mushrooms in an airtight container in the refrigerator for up to two days. To keep them from losing their crunch, avoid covering them too tightly and don’t let the buttermilk dressing sit on them during storage.
Freezing
Although best enjoyed fresh, you can freeze fried mushrooms by placing them on a baking sheet to flash-freeze first, then transferring to a freezer-safe bag or container. Frozen mushrooms will keep for up to one month but expect a slight softening after reheating.
Reheating
Reheat leftovers in a toaster oven or conventional oven at 375°F for 8–10 minutes to restore crispiness. Avoid microwaving as it tends to make the breading soggy. The result will be almost as good as fresh, perfect for a quick snack the next day.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While cremini and button mushrooms work best due to their size and texture, you can experiment with other varieties like shiitake or oyster. Just adjust cooking time as needed since some mushrooms hold more moisture.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk on hand, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute adds the same tang and tenderizing effect needed for the recipe.
Is deep frying necessary, or can I bake the mushrooms?
Deep frying gives the crispiest and most authentic texture, but you can bake them at 425°F on a greased sheet for about 20 minutes, flipping halfway through. Spray the mushrooms with a bit of oil to help achieve some crunch.
How do I know when my oil is hot enough for frying?
The ideal temperature is about 350°F. Without a thermometer, dip a wooden spoon into the oil—if bubbles form around it steadily, it’s ready. Too many bubbles or smoking oil means it’s too hot and should be cooled slightly.
Can I prepare the mushrooms ahead of time before frying?
Yes! You can coat the mushrooms through the panko step and keep them in the fridge on a plate, uncovered, for up to an hour. This resting helps the coating stick better and lets the flavors develop slightly before frying.
Final Thoughts
This Crispy Fried Mushrooms with Buttermilk Dressing Recipe is one of those dishes you’ll find yourself making again and again, whether as a snack, appetizer, or fun side. Its combination of textures and flavors feels both indulgent and comforting, promising smiles with every bite. Give it a try—you might just discover your new favorite crispy treat!
Print
Crispy Fried Mushrooms with Buttermilk Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy and flavorful fried mushrooms coated in a seasoned panko breadcrumb crust, perfect as a snack or appetizer served warm with tangy buttermilk dressing.
Ingredients
Mushrooms
- 8 ounces small cremini or button mushrooms
Coating
- 1/4 cup all-purpose flour
- 3/4 cup buttermilk
- 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
For Frying
- Oil for frying (vegetable or canola oil recommended)
For Serving
- Buttermilk dressing
Instructions
- Prepare Mushrooms: Clean the mushrooms thoroughly and remove any long stems. If mushrooms are larger than 1 inch, cut them in half for easier eating.
- Coat in Flour: Place the flour into a large food storage bag and add the mushrooms. Shake well until all mushrooms are evenly coated with flour.
- Prepare Dipping and Breading Stations: Pour buttermilk into a mixing bowl. In another bowl or plate, combine the panko breadcrumbs with garlic powder, chili powder, dried oregano, salt, and black pepper.
- Dredge Mushrooms: Dip each floured mushroom into the buttermilk, then dredge thoroughly in the seasoned panko mixture. Place the coated mushrooms on a plate or sheet. Repeat with all mushrooms.
- Heat Oil: In a large heavy skillet, heat 1/2 inch of oil over medium-high heat until it reaches 350°F (about 5 minutes). Test by inserting a wooden spoon—if bubbles form around it, the oil is ready.
- Prepare for Draining: Line a large plate or sheet with paper towels to absorb excess oil from fried mushrooms.
- Fry Mushrooms: Working in batches to avoid overcrowding, gently slide mushrooms into hot oil. Fry for 30 seconds on one side, then turn and cook for another minute or until golden brown and crisp. Remove with a slotted spatula and drain on paper towels.
- Serve: Serve the fried mushrooms warm alongside buttermilk dressing for dipping.
Notes
- Ensure oil temperature is maintained at 350°F for the crispiest results.
- Do not overcrowd the pan while frying to prevent soggy mushrooms.
- Use paper towels to drain excess oil after frying for a less greasy finish.
- Save extra stems for soups or stocks to reduce waste.
- Adjust seasoning in the breadcrumb mix according to taste preference.
