Crispy fried mushrooms are a simple yet irresistible snack or appetizer. With a crunchy breadcrumb coating and tender, juicy mushroom inside, they make the perfect treat for game day, parties, or a cozy snack at home. This recipe uses champignon mushrooms, a classic choice for frying, and requires just a few basic ingredients to create golden, flavorful bites that everyone will love.
What Are Fried Mushrooms?
Fried mushrooms are fresh mushrooms that are sliced, coated in flour, egg, and breadcrumbs, and deep-fried until golden and crispy. They are a popular appetizer in many cuisines and can be served on their own or with dipping sauces like garlic aioli, ranch, or spicy ketchup. Their crunchy exterior and soft interior make them a universally appealing finger food.
Why Everyone Will Love This Recipe
- Crispy on the Outside, Tender on the Inside: Perfect balance of crunch and juiciness.
- Quick and Easy: Only a few ingredients and steps needed for a delicious result.
- Versatile: Great as an appetizer, side dish, or even a topping for salads.
- Kid-Friendly: Bite-sized and flavorful, perfect for children and adults alike.
- Customizable: Add herbs, parmesan, or spices to the breadcrumb mixture for extra flavor.
Tips for the Best Fried Mushrooms
- Do Not Overcrowd the Pan: Fry in small batches to maintain oil temperature and ensure even crispiness.
- Use Fresh Mushrooms: Fresh, firm champignon mushrooms give the best texture.
- Optional Seasoning: Mix paprika, garlic powder, or parmesan into the breadcrumbs for extra flavor.
- Keep Warm: Place fried mushrooms on a baking sheet in a low oven (about 200°F) if cooking in batches.
How to Store Fried Mushrooms
Fried mushrooms are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in a hot oven or air fryer to restore some crispiness.
How to Freeze Fried Mushrooms
You can freeze uncooked, breaded mushroom slices in a single layer on a tray until solid. Transfer to a freezer-safe bag and store for up to 1 month. Fry directly from frozen, adding an extra minute or two to cooking time. Cooked fried mushrooms can also be frozen, but the texture may soften slightly upon reheating.
Ingredients
How to Make Fried Mushrooms
Prepare the Mushrooms: Clean the mushrooms thoroughly, removing any dirt with a small knife or a damp cloth. Avoid soaking them in water, as they can become soggy.
Prepare the Mushrooms: Clean the mushrooms thoroughly, removing any dirt with a small knife or a damp cloth. Avoid soaking them in water, as they can become soggy.
Slice the Mushrooms: Cut the mushrooms into slices that are not too thin—this helps them stay juicy inside while getting crispy on the outside.
Slice the Mushrooms: Cut the mushrooms into slices that are not too thin—this helps them stay juicy inside while getting crispy on the outside.
Coat the Mushrooms: Set up a dredging station with bowls of flour, beaten eggs, and breadcrumbs. First, coat each mushroom slice in flour, then dip in the beaten eggs, and finally coat evenly with breadcrumbs.
Coat the Mushrooms: Set up a dredging station with bowls of flour, beaten eggs, and breadcrumbs. First, coat each mushroom slice in flour, then dip in the beaten eggs, and finally coat evenly with breadcrumbs.
Fry Until Golden: Heat vegetable oil in a deep skillet or fryer over medium-high heat. Fry the coated mushroom slices in batches until golden brown and crispy, about 2–3 minutes per side depending on thickness.
Fry Until Golden: Heat vegetable oil in a deep skillet or fryer over medium-high heat. Fry the coated mushroom slices in batches until golden brown and crispy, about 2–3 minutes per side depending on thickness.
Serve Hot: Remove the fried mushrooms with a slotted spoon and drain on paper towels. Sprinkle with salt and serve immediately for maximum crunch.
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