Breaded mushrooms have been a staple in my life as far back as I can remember. My mom would make them frequently, along with her breaded chicken (using the same method.) My sister and I love them. I am sure my brother would too, if he liked mushrooms... He always has loved that chicken though! I find I am spoiled by these breaded mushrooms. Whenever I go to a restaurant and order breaded mushrooms (very rare since it is something I can easily make at home,) I tend to get disappointed. There is always something missing. Whether it not being crispy enough, or lacking in flavor, or just plain falling apart, there is always something. Don't get me wrong, I have had some nice breaded mushrooms are restaurants, however, homemade just seems like the way to go.
Any time I do make these delicious mushrooms, I always need to send a picture to my sister to make her jealous! Then I send a picture to my husband, who is usually away camping when I make them (they are my special treat when it is just me.) I find since I have had kiddo, my breaded mushroom making has decreased. Probably not a bad thing when it comes to deep-fried foods, but I must admit, deep-frying anything makes me nervous... For some reason, I fear the stove catching fire. I never leave the stove, and I use a thermometer to keep an eye on the oil, but I just feel more comfortable when someone else is around. Then there is the fact that I have a child running around and that is enough to stop me from frying anything!
But I have the new stove now, and kiddo is at an age where I can sit her down and explain how dangerous oil is. She had no problem staying out of the kitchen, and actually went about making her own meal in her toy kitchen. The flat-top stove had me much more relaxed while I was deep-frying the mushrooms, but I still was cautious. One day I will relax while making these! Whenever I see chefs cooking on TV, I always cringe at the oil splattering everywhere over a gas stove top! Of course, those industrial kitchens are much more equipped with ventilation, but still... Sigh, it isn't even like I have been in a fire before, I just worry about fires happening on my stove or in the oven. I am sure I am not the only one.
That aside, these breaded mushrooms come out crispy and packed full of flavor! My secret? Salt! Seriously, you have to season throughout this meal. I season the mushrooms with some salt after I clean them. I season my flour with salt and a ton of other herbs. I then add a bit of extra salt to the breadcrumb mixture (though not a lot since I tend to purchase the seasoned breadcrumbs.) I have seen some chefs go as far as salting their deep-fried meals after it comes out of the oil, but I find if you season throughout this recipe, you should be good without that final step. Also, you will probably dip these mushrooms into your favorite sauce! My sister swears by ranch dressing, and while I enjoy it to, the last time I made these, I preferred them with a garlic aioli!
Crispy Deep-Fried Breaded Mushrooms
Breaded mushrooms get that true, crispy crust when deep-fried. Trust me, these deep-fried breaded mushrooms are the best out there!
- 16 oz button mushrooms, stems removed
- 1 cup seasoned bread crumbs
- ½ cup flour
- 2 eggs
- ⅛ cup milk
- ½ tsp. dried oregano
- ½ tsp. garlic powder
- ¼ tsp. cayenne pepper
- ½ tsp. black pepper
- ¼ tsp. red chili flakes
- ¼ tsp. dried basil
- ¼ tsp. dried thyme
- Vegetable oil for deep-frying
- Clean mushrooms and sprinkle with some salt. Set aside while you prepare your breading station.
- Bring out 3 descent-sized Tupperware containers with lids. These will be part of your breading station. Alternatively, you can use mixing bowls if you like.
- In one container, place the flour. oregano, garlic powder, cayenne, black pepper, salt. red chili flakes, basil, and thyme. Mix to combine. In another container, break in the eggs and beat together with ⅛ cup milk. In the final container, add the breadcrumbs. I usually add a touch of salt, pepper, and garlic powder here (and some more red chili flakes for the spice lovers!)
- Working in batches, place mushrooms in flour mixture. Put on lid and shake until mushrooms are fully coated. Transfer those mushrooms to the egg mixture and shake until fully coated again. Finally, move the mushrooms to the breadcrumbs and shake until evenly coated. Place coated mushrooms on a separate, clean plate and repeat until all mushrooms are coated.
- Pour enough oil into your pan that will allow you to deep-fry the mushrooms. Anywhere from 1-2 inches. Heat to 350F (a candy thermometer is best here.) When the oil is hot, add the mushrooms in small batches, about 6 mushrooms at a time. Deep-fry for 6-10 minutes, flipping them halfway through so you get a nice, golden brown color on the mushrooms. Times will vary depending on your temperature. NOTE: Oil temperature will drop drastically when you add the mushrooms in, so before you move onto your next batch of mushrooms, make sure the oil reheats to 350F.
- Remove from oil and place them in a bowl that is lined with paper towel to catch any oil drippings. Cook until all the mushrooms are completed.
- Serve with ranch dressing or your favorite dipping sauce!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 94mgSodium: 588mgCarbohydrates: 40gFiber: 5gSugar: 5gProtein: 12g
I have stated this before but I find deep-frying is the only way to get a true, crispy layer. Then again, I have never baked my breaded mushrooms either. I know deep-frying is not the healthiest of cooking methods, but sometimes you want that crunchy goodness that only oil can achieve. Trust me, it is not like you are eating these every day! You can indulge!
The first time I deep fried donuts, I so was paranoid I was going to cause a fire! But it's a lot safer than it looks!
Sheena @ Hot Eats and Cool Reads
Mushrooms are my favorite, and this is such a great recipe!! I will have to try it out for sure!!
Laura @Petite Allergy Treats
Deep frying always freaks me out little too but the house still stands. 🙂 Love the golden crust on these. Pinned
Sara @ Bitz & Giggles
I thank you and my husband thanks you for this recipe. We love breaded mushrooms and now we can try making them at home!
Haha, I am so happy to please the two of you! Hope you enjoy them!
Joanie @ ZagLeft
I've never made fried mushrooms before and these look so good - I need to do it. Pinned!
Really, really easy. Just a bit of extra clean-up in the end!
Becky | The Cookie Rookie
Such a creative recipe! I can't wait to try these. My husband would LOVE them!
My husband can never get enough of them even though he says "they are alright." Such a liar!
amanda @ fake ginger
Oh my gosh, these look amazing! We're obsessed with mushrooms so I definitely need to make them!
You will only become more obsessed with mushrooms after trying this one!
Amy @ A Healthy Life For Me
Lordy this sounds so AMAZING! Can't wait to try it out!
I know exactly how you feel regarding the oil, but I have an excuse. My dad got severely burned by oil on the stove when I was a teenager. It was just me and him home at the time.Very scary experience. It freaks me out when I see people not being careful with oil. It took me years before I would even use a deep fryer.
But thanks for the recipe - been searching for one that interests me for a while. I'll have to try this one soon.
That is such a scary experience!! Memories like that do not go away. I think I would definitely feel more comfortable with a deep fryer. It isn't even uncommon for people to use them outside. I hope you get to the recipe soon!
Thank you for a great recipe.
Can you let them cool down then re heat in oven a little later?
I have never tried that! It might help keep them crispy (as they will get soft as they sit, but I have ate them the following day with no issue: minus that crunch!) Let me know how it works out if you give it a try 🙂
If I want to make enough for 4 people (say, 18 of these), do you have any advice about how to keep the first and second batch hot whilst the third batch is frying?
So sorry for the delayed response! I am thinking maybe a warm oven (low heat.) Does your oven have one of those warming drawers at the bottom? That may help, too. I have never thought of it, but your question is totally valid!
Few things.. your fried mushroom recipe looks pretty tasty.. I make em a variety of ways.. I will try yours.. The sauce.. A mayo, ketchup & horseradish sauce with a shake or two of crystal hot sauce is an excellent one for mushrooms.. Lastly.. Invest in a fryer .. there inexpensive , so's oil and you wont burn your house down.. Good luck y'all..
I love your tips about the sauce! I so need to invest in a fryer... I think that will be my Mother's Day request come the New Year 🙂
Great recipe. One improvement. Instead of coating with salt before and incorporating salt in the flour mixture, put the salt in the egg-milk. It will dissolve and give a more uniform coating on the mushrooms while using less salt. Also try serving with my favorite dip: drawn butter. Enjoy.
Thank you for the tip! I've never thought of it that way, but it makes sense! 🙂
this turned out beautifully! shared with our son's who are all under ten, so i never added any chilli, but it was really delicious!
shared on my group fb page.
I am so glad to hear! Thank you! I haven't had them in so long 🙁 Time to borrow my neighbour's deep-fryer 🙂
Mary A Surillo
Can u freeze them?
To be honest, Mary, I don't know. I've never done it.
NO! They would be soft and tasteless. Don't forget to invest in a fryer. I have the Black&Decker with the oil tray at the bottom Safe, safe and easy to clean in the dishwasher.
This is a great recipe, but......ahem.......I have tweaked it a little and added some Garam masala and some cumin.
Thanks to you we have breaded mushrooms tonight......albeit.....tweaked by me.
Ohh, love those additional spices! Glad it worked out 🙂
Hi... Just want to ask you..are those mushroom crispy from inside or mushy?
I'm sorry, I just saw this comment now! I wouldn't say mushy. The mushrooms hold up really well. You will definitely feel your teeth sink into them (and they won't fall apart!)
Hi just tried your recipe and I love the method worked really well with three sealed tubs thanks very much for sharing , I will be doing it your way from now on. They were really tasty will definitely make again.
Thank you for the kind words! I'll let my mom know as it is her method 😉
I made these tonight using the deep fryer and some giant Costco white button mushrooms. The recipe was the right amount for one container, and the mushrooms turned out beautifully! I cut the stems to be flush with the bottoms of the caps and - after taste-testing the first 3 - I added more salt once the shrooms started weeping, between egg and crumb, and upon removing from the oil. We like salt 🙂 Other than salts, stayed true to the recipe and look forward to making again! Thanks
Haha, we love salt, too! I always add a bit extra (but I know others do not like that!) Glad it worked out, and I also get my mushrooms from Costco!
Kacey, WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
You are very welcome! I swear it is the best breaded mushroom recipe out there!
My mouth is watering just going through this recipe. Can't wait to try it!
I've been deep frying food in an open pan since my early teens. It really is extremely safe but if you do want to take precautions, keep a fire blanket near the stove (you can get ones that attach to the wall) or douse a tea-towel in water and keep that by the side.
That way if a fire does occur you can quickly and easily smother it without any harm to you, your family or your kitchen.
If you've never seen a chip pan fire being extinguished, ask your local fire service when they're next putting on a demonstration - they'll almost certainly have them every few months, and will also be able to give you expert advice and guidance to make sure you stay safe.
All that aside, thank you for an excellent deep fried crispy mushroom recipe. I shall try this one 🙂
Thank you for the recipe. Tried and yummy.
I remember eating fried mushrooms with my dad at our favorite sports bar while watching football. The picture of your recipe looks exactly how I remembered them looking. I'm going to try this recipe tomorrow see if it tastes like I remember. Looking forward to trying this recipe.
Your recipes are great even though I am foreign I liked it and I was able to make it myself thanks
I really appreciate the kind words! Thank you! I am slowly getting back into blogging so I hope I make more recipes you enjoy 🙂
It turned out very well, everybody loved it. This is a keeper!
This recipe is amazing. I always loved making crumbed mushrooms it was just so messy to individual dip each one in each bowl. Yes !!!! I used to do it like that. Thank you so much for sharing this recipe and the amazing technique of using the Tupperware's with lids. It was extremely effective and the entire family enjoyed the mushrooms.