These Fried Mushrooms are coated with a slightly spicy seasoned panko bread crumb mixture and fried to crispy golden perfection. They are, without a doubt, the best-fried mushrooms I have ever had and a must-try for all mushroom lovers.
These mushrooms always get rave reviews, and they are great for movie nights, game days, and cocktails with friends. For even more flavor, serve them with a dip or sauce. For parties I love to serve them with Chili Cheese Dip, Cowboy Caviar, and Lemon Pepper Chicken Wings.
How to Make Fried Mushrooms
In a small bowl, stir together the bread crumbs, Old Bay seasoning, marjoram, garlic powder, salt, and fresh ground black pepper. Next, add the buttermilk to another small bowl. Then wash and dry your mushrooms thoroughly. Add the mushrooms to a zipper storage bag with a little flour and shake to coat. Dip them in the buttermilk and roll them through the seasoned panko breadcrumbs.
Heat vegetable oil in a Dutch oven or heavy pot fryer over medium heat to 375 degrees. Carefully add a few of the breaded mushrooms at a time to the hot oil, frying until golden brown. Using a slotted spoon, remove the fried mushrooms to paper towels or a wire rack to drain. Fried mushrooms are best enjoyed warm and crispy.
How to Make Them in the Air Fryer
Bread the mushrooms according to the recipe instructions. Then, preheat the air fryer to 375 degrees. Add the breaded mushrooms, cooking for 5-7 minutes or until golden brown and crispy. Be careful biting into them, as they will be extremely hot. They reheat very well in the air fryer.
Preparation Tips
- So I know that you are supposed to wipe mushrooms with a moist paper towel, but I prefer to rinse mine under cold water and dry promptly and thoroughly with a paper towel. I like to get them genuinely clean.
- Pro-tip – avoid the dreaded breading fingers. Use one hand exclusively for the buttermilk and the other hand for the breading mixture.
- The easy semi-dried batter works well for air frying them, too.
- If frying in a non-deep fryer, use a candy thermometer to help maintain a 375-degree frying temperature.
- To help maintain a constant frying temperature, work in small batches.
- Remove the golden fried mushrooms to paper towels to soak up any excess grease.
- For an over-the-top treat, serve with your favorite dipping sauce, such as ranch dressing, Southern Comeback Sauce, or boom boom sauce.
Storage and Reheat
Store leftovers in a zipper storage bag or in an airtight container in the refrigerator for 3-4 days. To reheat, place the mushrooms in a single layer on a baking sheet. Pop them in a 400-degree preheated oven for 6-7 minutes. For best results, serve promptly.
What kind of mushrooms work best?
I like to use small white button mushrooms, but you could also use small cremini mushrooms. Trim the stems a little bit on both types of mushrooms, and be sure to wash and dry the mushrooms well. Do not submerge the mushrooms in water; just rinse them with cool running water and quickly dry them with paper towels.
More Mushroom Recipes
Crispy Fried Mushrooms Recipe
Ingredients
- 1 1/4 cups panko breadcrumbs
- 1 ½ teaspoons Old Bay Seasoning
- 1 teaspoon marjoram
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup buttermilk
- 1 1 /2 lbs white button mushrooms stems trimmed
- 1/2 cup all purpose flour
- vegetable oil for frying
Instructions
- In a small bowl, combine the bread crumbs, Old Bay seasoning, marjoram, garlic powder, and salt. Add the buttermilk to another small bowl.
- Wash and dry your mushrooms thoroughly. Add the mushrooms to a zipper storage bag. Add the flour and shake to coat. Dip them in the buttermilk and roll them through the seasoned panko breadcrumbs.
- Heat 1 1/4 inches of oil in a Dutch oven, heavy pot, or fryer to 375 degrees. Carefully add a few of the breaded mushrooms at a time, frying until golden brown; 2-3 minutes. Remove to paper towels to drain.
Notes
- So, I know that you are supposed to wipe mushrooms with a moist paper towel, but I prefer to rinse mine under cold water and dry promptly and thoroughly with a paper towel. I like to get them genuinely clean.
- Pro-tip – avoid the dreaded breading fingers. Use one hand exclusively for the buttermilk and the other hand for the breading mixture.
- The easy semi-dried batter works well for air frying them, too.
- If frying in a non-deep fryer, use a candy thermometer to help maintain a 375-degree frying temperature.
- To help maintain a constant frying temperature, work in small batches.
Nutrition
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Jack B
This is an interesting recipe, we just had it the other day during the family gathering because we wanted to try something different and we loved it. Lovely recipe and great tips.
Beth Pierce
Thank you, Jack! Glad that everyone loved them!
Barbie R
Yummy!!! These fried mushrooms were absolutely delicious! The perfect balance of crispy and flavorful. These are a must try for all mushroom lovers!
Jennifer L
The best fried mushrooms I have had in quite some time. They were delicious and crispy just like you promished.
Elizabeth Flores
If i wouldnt have read this article, i would have sworn those were boneless chicken nuggets!! They look absolutely delicious and as a person who loves mushrooms, i will need to try this.
Beth Pierce
Thanks, Elizabeth! Enjoy!
Sonya B
These fried mushrooms wee amazing! I love the spicy, seasoned panko coating. It adds such a delicious kick to the crispy mushrooms. Thanks for sharing the recipe!
Beth Pierce
The pleasure is all mine, Sonya!
cindy wuerdeman
I made this tonight as written. I love the crunch of them, but I found them lacking in flavor. I will amp up the seasonings next time and I think they will be 5 star.
Violet W
I’m a huge fan of mushrooms, and these fried ones were incredible! The combination of seasoned panko bread crumbs and a hint of spice was perfect.
Beth Pierce
Thank you, Violet! They are the best fried mushrooms.
Tameka
I love these so much, they are amazing!
Michelle
These were so delicious! I love mushrooms and these fried ones are crispy and delicious! I love them with your comeback sauce. Thanks for the great recipe!
Beth Pierce
The pleasure is all mine Michelle!
Catherine Helyer
Great mushrooms, crispy and flavorful. What sauce would you recommend?
Beth Pierce
I like to serve them with my comeback sauce or boom boom sauce.
Rob A
This was a very tasty and interesting recipe. I am adding this recipe to my file.
Nancy
My husband loves mushrooms so I will definitely try this recipe. They looks delicious. They would make the perfect appetizer for my book club.
Claudia
These are perfect! I love the crunchy outside and the tender, juicy inside. I know these are appetizers, but I, uh… I made a meal of them. LOL
Beth Pierce
That sounds like a great plan, Claudia!
Jen Craigie
Could I use coconut yogurt instead of buttermilk to make them vegan for my son?
Beth Pierce
I am not sure I have not worked with coconut yogurt. Maybe the readers will know.
Annette
I have never written a review of a recipe before. But I just made this tonight, didn’t use the marjoram but everything else as written. The mushrooms were so crunchy and tender. I opted to use blue cheese dipping sauce bc I love blue cheese! These mushrooms were so fantastic’n easy to make as well!!
Beth Pierce
Thanks, Annette! I am so glad that you liked them!
Elise Ho
I am a huge fan of everything mushroom. This sounds wonderful.