These delicious fried mushrooms are perfect for dipping, serving as an appetizer, and enjoying with friends – and they’re so easy to make!

I love frying things. Most of the time, I like to focus on nourishing foods and things that I can make at home. But I can’t resist the pull of a perfectly crispy, golden-fried something.

So, to balance the two sides of my food personality, I’ve whipped up these deep-fried mushrooms. You might associate battered mushrooms with a heavy, greasy coating, so I’ve swapped it out for Panko, making your breaded mushrooms light and crispy.

Ingredients for Fried Mushrooms

• Mushrooms: I use white button mushrooms as they’re easier to eat, but you can use cremini, chestnut, portobello, chanterelle (girolle), oyster mushrooms, etc.
• All-purpose flour: Plain or gluten-free flour also works.
• Panko breadcrumbs: Panko is most commonly used in Japanese cuisine and creates a light, flaky exterior to breaded fried mushrooms that won’t leave them greasy or soggy.
• Seltzer water/Soda water: Frying Hack: carbonated/sparkling water helps to give the batter for fried mushrooms a super crunchy texture. You can also use beer – this will also add more flavor to the batter.
• Buttermilk: If you don’t have any to hand, mix milk with lemon juice or vinegar.
• Egg: Needed when breading the mushrooms.
• Spices: I use salt, garlic powder, onion powder, sweet paprika, and black pepper, though you can add any you like.
• Oil for frying: You want an oil with a high smoking point, so go for vegetable or canola.
• Parsley: To garnish, optional.

How to Make Fried Mushrooms

Should Mushrooms Be Washed or Wiped

For a fried mushrooms recipe – water is not your friend! Moisture will lessen the crispiness of the batter, so your mushrooms should be wiped, not washed. Wipe well with a paper towel or a kitchen towel. If they’re fresh and still dirty, you can use a wet sponge to rub them clean.

Trim the mushrooms (if required), removing any woody or soft ends. If they vary in size, you can cut them into two or four.

Batter for Deep Fried Mushrooms

Mix the flour and the spices in a bowl, then toss the cleaned mushrooms with about ¼ of the flour mix.

In another bowl, mix the carbonated water, buttermilk, and egg and whisk well. Then, sift the remaining flour mixture into the wet ingredients and mix until completely combined (and there are no lumps).

Prepare your breading station. Pour the Panko breadcrumbs into a bowl and set it next to the flour-coated mushrooms and batter bowl.

Pour enough oil into a large saucepan or deep fryer to a depth of 3-4 inches. Heat the oil to 350ºF/175ºC.

Dredge the mushrooms by first dipping them in the batter (I like using a skimmer, strainer spoon, or slotted spoon to avoid really messy fingers). Allow the excess to drain, then dredge in the Panko and set aside.

How to Fry Mushrooms

Make sure your oil is hot enough before you add any food to the pan. If you don’t have an oil thermometer/digital laser thermometer, use a wooden spoon or skewer to dip in the oil. When the oil is ready, bubbles will immediately form around the wood and float to the surface.

Work in batches to avoid overcrowding. Fry in the hot oil for about 3-5 minutes until the mushrooms are golden brown and crisp, stirring a couple of times so they cook evenly.

Transfer the fried mushrooms to a tray with paper towels to absorb extra oil.

These are best enjoyed immediately as an appetizer, side dish, or just with your favorite dipping sauce. I love to sprinkle some fresh parsley over them.

They’re best enjoyed hot but, once completely cool, the leftovers can be stored in the refrigerator for 2-3 days and reheated.

Tips for the Perfect Fried Mushrooms

• Use firm mushrooms and avoid softer varieties (they get really mushy when fried).
• Use a dry coating like flour, cornflour, or breadcrumbs. This will absorb the natural moisture coming from the mushrooms and keep them crispy.
• Get the oil to the right high temperature before frying anything – and keep it at that temperature.
• Make sure to stir the fried mushrooms while cooking (they will float if the oil is hot enough) – ensuring they cook evenly.

More Appetizer Recipes

• Fried Padrón Peppers
• Quick Pickled Daikon Radish
• Spinach Artichoke Dip
• Garlic Butter Steak Bites

If you try this deep fried mushrooms recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!