The Best Fried Mushrooms

Fried mushrooms on a plate with a bowl of dipping sauce.

These buttermilk fried mushrooms will make you fall in love with mushrooms! Dipped in buttermilk and dredged in flour, they are fried to crispy golden brown perfection for the perfect appetizer bite.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Calories 419kcal

Author Rachel Ballard

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.

Notes

Note 1: Buttermilk is preferred; you can use yogurt or sour cream diluted with water to make a thick sauce. If you are dairy free you can do the same with dairy free yogurt.

Note 2: I prefer to fry in refined coconut oil, pastured lard or beef tallow but you can also use vegetable oil if you prefer.

Nutrition