Description
Crispy fried mushrooms coated in a flavorful panko breadcrumb crust seasoned with garlic, chili powder, and oregano. These bite-sized fried mushrooms are perfect as an appetizer or side dish, served warm with tangy buttermilk dressing for dipping.
Ingredients
Scale
Mushrooms
- 8 ounces small cremini or button mushrooms
Coating
- 1/4 cup all-purpose flour
- 3/4 cup buttermilk
- 1 1/4 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Frying
- Oil for frying (about 1/2 inch depth in skillet)
Serving
- Buttermilk dressing, for serving
Instructions
- Prepare Mushrooms: Clean the mushrooms by wiping them with a damp cloth or rinsing quickly and drying. Remove any long stems, keeping mushroom pieces about 1 inch wide or less, cutting larger ones in half so they cook evenly and are easier to eat.
- Flour Coating: Place the flour in a large resealable plastic bag. Add the cleaned mushrooms to the bag, seal, and shake well until all mushrooms are evenly coated with flour. This helps the buttermilk adhere better.
- Prepare Wet and Dry Mixtures: Pour the buttermilk into a mixing bowl for dipping. In another bowl, combine the panko breadcrumbs with garlic powder, chili powder, dried oregano, kosher salt, and black pepper. Stir to evenly distribute the spices in the breadcrumb mixture.
- Coat Mushrooms: Dip each flour-coated mushroom into the buttermilk, then dredge thoroughly in the seasoned panko mixture to form a crunchy crust. Place the coated mushrooms on a plate or baking sheet. Repeat for all mushrooms.
- Heat Oil: Pour enough oil to a depth of 1/2 inch in a large heavy skillet. Heat over medium-high heat until the oil reaches 350°F (175°C), about 5 minutes. To test without a thermometer, dip a wooden spoon in the oil; if bubbles form around it, the oil is hot enough.
- Prepare for Draining: Line a large plate or baking sheet with paper towels to drain excess oil from the mushrooms after frying.
- Fry Mushrooms: Fry the mushrooms in batches, carefully sliding them into the hot oil. Fry the mushrooms for 30 seconds on one side, then flip and cook another minute or until they turn golden brown and crisp. Remove them with a slotted spatula and transfer to the paper towel-lined plate to drain.
- Serve: Serve the fried mushrooms warm, accompanied by buttermilk dressing for dipping.
Notes
- Use small mushrooms or cut larger mushrooms for even cooking and easier eating.
- Maintain oil temperature at 350°F to ensure crispy coating without absorbing excess oil.
- Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
- Save mushroom stems for making stock or soups.
- Serve immediately for the best texture and taste.
