Fried Mushrooms

How to Make Fried Mushrooms

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1. Wipe the mushrooms clean with a damp cloth and trim the stems level with the caps. Pat them completely dry with kitchen paper.

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2. Mix the flour with the paprika, garlic powder, salt and pepper on a plate. Beat the eggs with the milk in a shallow bowl, and put the panko on a third plate.

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3. Roll each mushroom in the flour, dip it in the egg, then press it firmly into the panko so that it is evenly coated. Set them on a tray.

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4. Heat the oil in a deep, heavy pan to 175°C / 345°F, and line a plate with kitchen paper.

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5. Deep-fry the mushrooms in 3 or 4 batches for 2 to 3 minutes each, turning once or twice, until deep golden brown and crisp.

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6. Lift out with a slotted spoon onto the paper, sprinkle with a pinch of salt and serve at once with the dip and lemon wedges.

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Tips for Making Fried Mushrooms

• Wipe the mushrooms rather than washing them. They soak up water, and a damp mushroom makes a soggy coating that will not stay on.
• Press the panko on firmly with your palm. It stops the crumbs falling off in the oil, and gives a thick, even crust.
• Fry at 175°C in small batches. Cooler oil makes the coating greasy, and crowding lowers the temperature.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Fried Mushrooms

• Ranch dressing
• Garlic mayonnaise
• A cold beer

Storing & Reheating Fried Mushrooms

Best eaten straight away. Leftovers keep in the fridge for 1 day and can be re-crisped on a rack in a 200°C / 400°F oven for 8 minutes.

Fried Mushrooms FAQ: Common Questions

Fried Mushrooms Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.