Best Fried Mushrooms
These buttermilk fried mushrooms will turn even the most avid mushroom haters into mushroom lovers. Dipped in buttermilk and dredged in flour, they are fried to crispy golden brown perfection for the perfect appetizer bite.
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Great fried mushrooms are perfect for your next game night or when you’re feeling snacky. They aren’t that hard to do and of course, they are much healthier to make at home than to buy from under a heat lamp in a gas station somewhere.
If you’re going to fry, you can–but you can also take steps to make it not so bad for your body too.
Which mushrooms are best for frying?
White button mushrooms tend to be the favorite. They are certainly mine. That being said, you could use creminis or another mushroom of your choosing. Oyster mushrooms would be yummy.
Do mushrooms need to be peeled before frying?
Nope! Just wipe the caps with a damp paper towel to remove any dirt/debris. Whatever you do, do not submerge the mushrooms in water to clean them. This will waterlog them, diluting the flavor and giving the end product an unpleasant, rubbery, slimy texture.
How to make mushroom breading stick?
One common problem people come up against when making fried mushrooms is that the breading won’t stick to their mushrooms.
To avoid this, be sure to pat your mushrooms dry and to first dip them in the seasoned flour before dipping them in the buttermilk and then back into the flour.
The initial coat of flour will allow the wet ingredients to stick more effectively to the mushrooms.
Can I substitute something else for the buttermilk?
Buttermilk has a thicker consistency than any milk or milk substitute you might be inclined to use and adds a wonderful tang to the dish.
If you are dairy intolerant (or just looking for something different) you could try beer-battered fried mushrooms (this recipe would do the trick).
Sauce ideas for fried mushrooms
Almost as important as the mushrooms themselves is the sauce you dip them in. Whether you want to dip in ranch, ketchup, or something more exciting, the world is your oyster. Here are some of my faves:
- Copycate Chiek Fil A Sauce
- Comeback Sauce
- Homemade Ranch (from my Homemade Ranch Dressing Mix)
- Remoulade Sauce
How to cook mushrooms in an air fryer
You can make these fried mushrooms in the air fryer. Bread them as you normally would but, instead of frying them in oil, preheat an air fryer to 375°F, arrange the mushrooms in the basket of the air fryer, and cook for 7 minutes, shaking the basket halfway through.
Whatever you do, don’t crowd the basket of the air fryer. Fry in batches if you need to.
How to make fried mushrooms
- Start by wiping your mushrooms with a damp paper towel.
- Trim any long stems on button mushrooms or take them completely off if you choose to. Stems are still edible if you want to leave them on.
- Season the flour of your choice with salt and pepper and place buttermilk in a separate bowl.
- Dip the mushrooms first in the flour, then the buttermilk then the flour again.
- Press firmly to ensure the batter sticks, then set your mushrooms aside for 5 minutes so the batter can set before frying.
- Fry the mushrooms in 3 to 4 inches of fat of your choice.
- Cook in batches to avoid dropping the oil temperature too much. Mushrooms should be golden brown and crispy–about 6 to 8 minutes should cook them through depending on their size.
Seasoning options
Looking to jazz things up a little bit to fit your taste preferences? Feel free to season your flour with garlic powder or onion powder. Cayenne or smoked paprika would be yummy as well, as would seasoned salt in place of regular salt.
Another fun thing to do is to make the second dip (after dipping the mushrooms in buttermilk) in panko bread crumbs. They add a lovely crunch. Just note that they will brown up faster as they fry.
Dietary adjustments you can make for healthier fried mushrooms
Gluten or grain free: I actually photographed these with grain free flour, but your results will be the same with any that you choose. Gluten free 1:1 flour is fine, or you can use cassava for grain free.
Dairy free: Coating your mushrooms in almond or oat milk won’t be successful. If you need a dairy free swap, you could try coconut milk yogurt or almond milk yogurt with a bit of water in it.
Better oils for frying: Frying should be a special treat, but it’s still a good time to keep your body feeling its best. I avoid all refined seed oils (canola, vegetable, sunflower, etc.) and fry in refined coconut oil which doesn’t taste like coconut. Pastured lard or beef tallow are both good options.
Storing leftovers
These fried mushrooms are 100% best enjoyed fresh, straight out of the oil but, if you find yourself with leftovers, allow them to cool and then seal them in an airtight container. You can keep them in the fridge for up to two days. Note that they will get increasingly soggy as they sit, so best to enjoy them sooner rather than later.
Do not attempt to freeze these delicious bites. They do not thaw well at all.
Other fried crispy things you’ll love
Some of our favorites when you want that crispy fried goodness:
The Best Fried Mushrooms
Ingredients
- 16 ounces button mushrooms
- 1 cup all purpose flour cassava or gluten free works
- 2 teaspoons fine sea salt
- 1 ½ teaspoons ground black pepper
- 1 cup buttermilk See note 1
- 4 to 5 cups flavorless oil See note 2
Instructions
- Gently clean the mushrooms with a damp paper towel. If these stems are very large (greater than 3/4 inch), trim off the stem, as they may be woody. If the mushrooms are small, there is no need to trim off the stem.
- Combine the flour with the salt and pepper in a bowl. Stir to combine the flour mixture.
- Add the buttermilk in another bowl
- Dredge the mushrooms in the seasoned flour, shaking off the excess, and then dip them in the buttermilk.
- Dredge them in the flour again. Knock off the excess flour and set the mushrooms aside for at least 5 minutes while you heat the oil.
- Pour oil into a large saucepan or deep pot to a depth of 3 to 4 inches. Heat the oil to 365 degrees.
- Lower the mushrooms gently into the hot oil, cooking in batches until golden brown–6 to 8 minutes depending on size of the mushrooms. Drain on a wire rack. Serve with your favorite sauce.
About the Author
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.