Recipes › Appetizers

The Perfect Fried Mushrooms Recipe

By Samira Kazan

updated March 28, 2025

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

A black plate filled with fried mushrooms and served with a white dipping sauce. - 1

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.

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  • Ingredients for Fried Mushrooms
  • How to Make Fried Mushrooms
  • Tips for the Perfect Fried Mushrooms
  • More Appetizer Recipes
  • The Perfect Fried Mushrooms Recipe Recipe

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 ‚Äì 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.
A top photo for the ingredients needed to make fried mushrooms. - 2

How to Make Fried Mushrooms

Should Mushrooms Be Washed or Wiped

For a fried mushrooms recipe ‚Äì 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.

A top photo of fresh mushrooms cut on a wooden board. - 3

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.

A collage of four photos showing the steps of coating mushrooms. - 4

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).

A collage of four photos that shows the steps of preparing batter for fried mushroom. - 5

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

Elements for breading mushrooms. - 6

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.

A collage for two top photos for the steps of breading mushroom. - 7

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.

A top photo showing removing fried mushroom from oil. - 8

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.

A side photo of fried mushrooms placed on a paper towel. - 9

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 ‚Äì and keep it at that temperature.
  • Make sure to stir the fried mushrooms while cooking (they will float if the oil is hot enough) ‚Äì ensuring they cook evenly.
A side photo of fried mushrooms on a black plate next to a small rock-shaped container of salt. - 10

More Appetizer Recipes

  • Fried Padr√≥n Peppers
  • Quick Pickled Daikon Radish
  • Spinach Artichoke Dip
  • Garlic Butter Steak Bites

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 16 oz mushrooms white button mushrooms, cremini, etc.
  • ▢ 1.5 cup all-purpose flour
  • ▢ 1 cup panko breadcrumbs
  • ▢ 1 cup soda water or beer
  • ▢ 1/2 cup buttermilk or 1/2 cup milk + 1/2 lemon (juiced) OR 1 TBSP vinegar
  • ▢ 1 egg
  • ▢ 1/2 Tbsp salt
  • ▢ 1/2 tsp garlic powder
  • ▢ 1/2 tsp onion powder
  • ▢ 1/2 tsp sweet paprika
  • ▢ 1/2 tsp black pepper
  • ▢ 4-6 cups vegetable oil or canola oil, for frying
  • ▢ To garnish handful of parsley

Instructions

  • Wipe the mushrooms well with a paper towel or a kitchen towel. You can use a wet sponge to rub them clean if they’re fresh and still dirty. Trim them (if required), removing any woody or soft ends. You can cut them into two or four if they vary in size.
  • Mix the flour and the spices in a bowl, then toss the cleaned mushrooms with about ¬º of the flour mix.
  • In another bowl, mix the carbonated water, buttermilk, and egg and whisk well. Then, sift the remaining flour 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 the batter bowl. Also, pour enough oil into a large saucepan or deep fryer to a depth of 3-4 inches. Heat the oil to 350¬∫F/175¬∫C.
  • 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 drip off, then dredge in the Panko and set aside.
  • Before you fry the mushrooms, make sure your oil is hot enough. 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 for about 3-5 minutes until the mushrooms are golden brown and crisp, stirring a couple of times so they cook evenly.
  • Transfer them to a tray with paper towels to absorb extra oil. They are best enjoyed immediately as an appetizer, side dish, or just with your favorite dips. They‚Äôre best enjoyed hot but, once completely cool, can be stored in the fridge for 2-3 days and reheated.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

A black plate filled with fried mushrooms and served with a white dipping sauce. - 11

The Perfect Fried Mushrooms Recipe

Ingredients

  • 16 oz mushrooms white button mushrooms, cremini, etc.
  • 1.5 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 cup soda water or beer
  • 1/2 cup buttermilk or 1/2 cup milk + 1/2 lemon (juiced) OR 1 TBSP vinegar
  • 1 egg
  • 1/2 Tbsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sweet paprika
  • 1/2 tsp black pepper
  • 4-6 cups vegetable oil or canola oil, for frying
  • To garnish handful of parsley

Instructions

  • Wipe the mushrooms well with a paper towel or a kitchen towel. You can use a wet sponge to rub them clean if they’re fresh and still dirty. Trim them (if required), removing any woody or soft ends. You can cut them into two or four if they vary in size.
  • 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 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 the batter bowl. Also, 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 drip off, then dredge in the Panko and set aside.
  • Before you fry the mushrooms, make sure your oil is hot enough. 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 for about 3-5 minutes until the mushrooms are golden brown and crisp, stirring a couple of times so they cook evenly.
  • Transfer them to a tray with paper towels to absorb extra oil. They are best enjoyed immediately as an appetizer, side dish, or just with your favorite dips. They’re best enjoyed hot but, once completely cool, can be stored in the fridge for 2-3 days and reheated.

Notes

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/fried-mushrooms-recipe/