📝 About This Recipe
These crispy, golden-brown mushrooms are a masterclass in texture, offering a shattering crunch that yields to a succulent, earthy center. By utilizing a double-dredge technique and infusion of aromatic herbs, we elevate the humble mushroom into a gourmet side dish that rivals any steakhouse classic. Perfectly seasoned with garlic, thyme, and a hint of cayenne, they are the ultimate savory indulgence for any occasion.
🥗 Ingredients
Main Mushrooms
- 1 lb Cremini or Button Mushrooms (cleaned and stems trimmed)
Dry Dredge
- 1 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly ground)
Wet Batter
- 2 pieces Large eggs (at room temperature)
- 1/4 cup Whole milk
- 1 tablespoon Dijon mustard (for a subtle tang)
Crispy Coating
- 1.5 cups Panko breadcrumbs
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Dried thyme
Frying and Garnish
- 3 cups Vegetable oil (for deep frying)
- 1 pinch Flaky sea salt (for finishing)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
Prepare the mushrooms by wiping them clean with a damp paper towel. Avoid soaking them in water, as mushrooms are porous and will become soggy. Trim the very ends of the stems.
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2
Set up a breading station with three shallow bowls. In the first bowl, whisk together the flour, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
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3
In the second bowl, whisk the eggs, milk, and Dijon mustard until the mixture is smooth and fully combined.
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4
In the third bowl, combine the panko breadcrumbs, finely chopped fresh parsley, and dried thyme. Mix well to distribute the herbs evenly.
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5
Toss the mushrooms in the flour mixture (the first bowl) until they are completely coated. Shake off any excess flour.
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6
Dip the floured mushrooms into the egg mixture (the second bowl), ensuring every nook and cranny is moistened.
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7
Finally, roll the mushrooms in the panko mixture (the third bowl). Press the breadcrumbs firmly onto the mushrooms with your hands to ensure a thick, even crust.
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8
Place the breaded mushrooms on a wire rack or parchment-lined baking sheet and let them rest for 10 minutes. This helps the coating adhere better during frying.
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9
In a heavy-bottomed pot or deep skillet, heat the vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
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10
Carefully lower the mushrooms into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy mushrooms.
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11
Fry for 3 to 4 minutes, turning occasionally, until the mushrooms are a deep golden brown and crispy on all sides.
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12
Use a slotted spoon to remove the mushrooms and place them on a wire cooling rack set over paper towels to drain. Immediately sprinkle with a pinch of flaky sea salt.
💡 Chef's Tips
Never wash mushrooms under running water; a damp cloth is all you need to keep them from absorbing excess moisture. Maintain your oil temperature at a steady 350°F; if it's too cool, the breading absorbs oil, and if it's too hot, the outside burns before the mushroom cooks. For the crunchiest results, use Panko instead of traditional breadcrumbs, as the larger flakes create more surface area for crisping. If you want an extra-thick crust, you can repeat the egg and panko steps for a double-breaded finish. Always let the breaded mushrooms rest for at least 10 minutes before frying to prevent the coating from falling off in the oil.
🍽️ Serving Suggestions
Serve immediately with a side of zesty garlic aioli or a spicy horseradish remoulade for dipping. These make an excellent accompaniment to a grilled ribeye steak or a roasted chicken dinner. Pair with a crisp, cold Pilsner or a dry sparkling wine to cut through the richness of the fry. Garnish with fresh lemon wedges to squeeze over the top for a bright, acidic finish. Arrange on a platter with other savory fried bites like zucchini fries or onion rings for a classic appetizer spread.