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
Scale
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.
