Easy Pan Fried Mushrooms

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Easy Pan Fried Mushrooms are perfect as an appetizer, side dish or snack. They’re infused with loads of flavor from Italian bread crumbs, fresh Parmesan and buttermilk.

Growing up I very rarely ever ate mushrooms. I don’t recall my parents cooking with them, so the only time I ever had them was at restaurants.

Now I always have mushrooms in the fridge. They’re a great addition to side dishes, like in Green Bean Mushroom Saute, and one of my most popular appetizers is Spinach and Bacon Stuffed Mushrooms,

I make a homemade mushroom sauce for Skillet Green Bean Casserole, and another great recipe for holiday entertaining is Mushroom Wild Rice Pilaf.

I love fried mushrooms but have only ever had them at restaurants. So I decided to try my hand at Easy Pan Fried Mushrooms

WHY THIS RECIPE WORKS

• You can use your favorite mushrooms
• It’s an easy recipe that’s ready in about 20 minutes
• You can switch it up and either deep fry or air fry the mushrooms

INGREDIENT TIPS FOR EASY PAN FRIED MUSHROOMS

Use your favorite mushrooms! I like to use white button mushrooms, but I’ll sometimes swap out baby portobello. You could substitute with any of the other specialty mushrooms, or mix it up and do a combination of different varieties.

Use buttermilk instead of water for the egg wash, to add a tangy bite. You could also use regular milk or just water.

Make sure to season the flour. I use All-Purpose Flour, and season it well with onion powder, garlic powder, salt, pepper, and paprika.

Italian Bread Crumbs add crunch and great flavor. My original plan was to use Panko bread crumbs, but I prefer the flavor and texture of the Italian.

Add fresh-grated Parmesan to the bread crumbs. This adds another layer of flavor, and I highly recommend buying a chunk of either one and grating it yourself.

COOKING TIPS FOR EASY PAN FRIED MUSHROOMS

I pan-fry the mushrooms because it uses less oil and you still get the golden crunch. All you need is about 1/4″ of oil and then flip the mushrooms once.

Another option is to deep fry. You could also use an air fryer. I haven’t tried the air fryer yet, but it’s on my list.

Regardless of the frying method, I recommend Corn Oil or Canola Oil. They both have high smoke points and a neutral flavor that let the flavor of the mushrooms and seasonings shine through.

I like to use a Cast Iron Skillet because it holds heat really well and cooks evenly.

STEP BY STEP INSTRUCTIONS

Trim the stems from the mushrooms, and wipe the mushroom caps with a damp towel.

PREPARE BREADING STATION. I use plastic Tupperware-type containers with lids.

In one container mix together flour, onion powder, garlic powder, paprika, salt, and pepper.

In another container whisk eggs. Add buttermilk, and combine.

In a third container, add Parmesan and Italian bread crumbs, and combine.

Working in batches, add mushrooms to flour mixture, seal and shake well. Transfer to egg mixture, seal and shake well. Transfer to bread crumb mixture, seal and shake well.

Make sure to fully seal the containers before shaking! I’ve made that mistake…and ended up with a huge mess to clean up.

Add enough oil for about 1/4″ depth, and heat. Test the heat by adding a mushroom stem. When it immediately floats and bubbles, the oil is hot enough.

Carefully add mushrooms, and turn when you can see the bottom turning golden brown.

The cooking time will depend on the size and type of mushrooms. For button mushrooms, it will take 2-3 minutes per side.

When mushrooms are done, transfer to paper towels to drain. Season immediately with a little bit of Kosher Salt.

SERVING OPTIONS FOR EASY PAN FRIED MUSHROOMS

Easy Pan Fried Mushrooms are best served immediately. They will be scorching hot, so bite carefully!

I love my Coconut Milk Ranch Dressing or Chuy’s Creamy Jalapeno Dip as dipping sauces.

FREQUENTLY ASKED QUESTIONS

What are the best type of mushrooms to use? Use your favorite! You could also do a mixture of a couple of different types.

What is the best serving temperature? I prefer to serve them immediately, when they are hot and fresh. Once they get room temperature they lose texture and start to get soggy.

Can I make these ahead? You can bread them about an hour ahead and keep them in the fridge, but wait until right before serving to fry them.

How about leftovers? I am not a fan of leftover fried food, because it loses its crunch when reheated. So I make them fresh every time.

MORE DELICIOUS MUSHROOM RECIPES

• Grilled Vegetable Fajitas
• Asian Salmon and Noodles
• Red Wine Garlic Mushrooms
• Roasted Mushroom Green Bean Farro Salad
• Biscuit Chicken Pot Pie

MORE APPETIZER RECIPES

• Bacon Wrapped Chicken Meatballs
• Crispy Fried Onion Straws
• Grilled Bourbon Honey Chicken Wings
• Crispy Baked Egg Rolls
• Traditional Bruschetta
• Loaded Mashed Potato Balls

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