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Fried Mushrooms
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Irresistibly crunchy beer-battered mushrooms with panko coating, better than any restaurant's version!
Ingredients:
  • 1 pound small or medium cremini or button mushrooms
  • 3/4 cup lager-style beer
  • 1/2 cup buttermilk
  • 1 tablespoon soy sauce
  • 1 1/4 cups all-purpose flour, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder
  • 6 cups canola oil, more as needed
  • 1 cup panko breadcrumbs
  • Flaky salt, as needed
  • Fresh thyme leaves, for serving
Instructions:
  • Prepare the mushrooms: Gently wipe off any visible dirt from the mushrooms using a damp sponge or paper towel. Trim off any woody or soft ends with a knife and transfer them to a large mixing bowl.
  • For the batter, combine beer, buttermilk, soy sauce, and cracked egg in a medium bowl. Whisk until fully combined. Add 1 cup of all-purpose flour, salt, black pepper, and garlic powder through a sieve. Whisk until smooth and lump-free.
  • Heat the canola oil in a Dutch oven or heavy-bottom frying vessel until it reaches 350°F on a thermometer. Adjust heat to keep it at a steady temperature.
  • Set up your battering and frying stations: Place panko in a small bowl alongside the batter, and position a baking sheet with a wire rack next to your frying area. If preferred, line the baking sheet with double paper towels to absorb excess oil. Keep a clean plate ready for the breaded mushrooms.
  • Coat the mushrooms: Toss the mushrooms with the remaining 1/4 cup of all-purpose flour until each one is lightly and evenly coated. Dip each floured mushroom into the beer batter, allowing any extra to drip off, then coat well with panko breadcrumbs. Place on a clean plate and continue with the rest of the mushrooms.
  • Sauté the first batch of 10 mushrooms in hot oil at 350°F for 2-4 minutes until they form a deep golden brown crust. Flip them carefully and cook the other side until evenly golden brown. Transfer the fried mushrooms to a wire rack or paper towel-lined baking sheet, then sprinkle with flaky salt. Repeat with remaining batches of 10 mushrooms, likely two more times.
  • To serve the fried mushrooms, let the last batch cool for 5 minutes, then arrange all on a large plate. Sprinkle with additional flaky salt, scatter fresh thyme leaves, and serve with your favorite dipping sauce. Enjoy while warm.
  • For storing and reheating: Keep any extra fried mushrooms in a sealed bag in the fridge for up to 4 days or in the freezer for up to 1 month. To reheat refrigerated mushrooms, bake at 400°F for 10-12 minutes until warm and crispy. For frozen mushrooms, bake at 350°F for 15-20 minutes. Enjoy the recipe? Show some love with a star rating and comment below!

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