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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.

overhead shot of finished mushrooms in a basket, topped with parmesan and parsley with a side of dipping sauce

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
up close shot of finished mushrooms, with one mushroom cut in half and speared with a fork

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.

overhead shot of breading station bowls for mushrooms; flour mixture, egg wash, bread crumbs & parmesan

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.

overhead shot of mushrooms breaded & ready to fry, sitting on a plate

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.

close up shot of mushrooms frying in a skillet

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.

up close shot of finished mushrooms in a basket, sprinkled with parmesan and parsley
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.

overhead shot of finished mushrooms in a basket, topped with parmesan and parsley with a side of dipping sauce
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up close shot of finished mushrooms, with one mushroom cut in half and speared with a fork

Easy Pan Fried Mushrooms

Yield: 24 mushrooms
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.

Ingredients

  • 24 white button mushrooms
  • 1/4 cup all-purpose flour
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 large egg, lightly whisked
  • 1/4 cup buttermilk
  • 1/2 cup Italian bread crumbs
  • 2 Tabelspoons fresh grated Parmesan
  • Canola oil or corn oil, for frying

Instructions

  1. Trim the stems from the mushrooms, and wipe mushrooms with a damp cloth
  2. PREPARE BREADING STATION, using Tupperware-like containers that have lids
  3. Container #1: Flour, salt, pepper, onion powder, garlic powder, paprika
  4. Container #2: egg and buttermilk
  5. Container #3: Italian bread crumbs and Parmesan
  6. Working in batches, coat mushrooms in flour mixture, then egg wash, then bread crumbs mixture
  7. Add enough oil to a heavy-bottomed skillet for about 1/4" depth, and heat. I use a 10" skillet, and fry the mushrooms in 2 batches
  8. I test the heat of the oil by adding a mushroom stem...when it bubbles immediately and floats, the oil is ready
  9. Add mushrooms cap side down. Fry for 2-3 minutes per side, until golden brown
  10. As soon as they're done, transfer to paper towels to drain
  11. Immediately sprinkle mushrooms with Kosher salt
  12. Serve immediately

Notes

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

Use Tupperware-style containers with a lid for your breading station...and make sure the lid is fully sealed before you start shaking! Otherwise, you'll end up with flour all over the kitchen.

Buy a chunk of fresh Parmesan and grate it yourself! It has so much more flavor than the stuff in the can.

Buttermilk adds a great tangy bite to the egg wash, but you could certainly use regular milk or water.

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.

How about leftovers? I am not a fan of leftover Easy Pan Fried Mushrooms, as all fried food loses its crunch when reheated.

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.

Nutrition Information:
Yield: 24 Serving Size: 4
Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 137mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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