Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients
1 lb (450 g) button mushrooms or cremini mushrooms, cleaned and stems trimmed
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/2 cup milk
1 1/2 cups breadcrumbs (panko for extra crunch)
Vegetable oil, for frying
Optional Dipping Sauce:
Ranch, aioli, or spicy mayo
Prepare the Mushrooms:
Wash mushrooms and pat them dry with a paper towel. Trim the stems if necessary.
2. Set Up Breading Stations:
In a shallow bowl, mix flour, garlic powder, paprika, onion powder, salt, and pepper.
In a second bowl, whisk together eggs and milk.
In a third bowl, place the breadcrumbs.
3. Bread the Mushrooms:
Toss each mushroom in the flour mixture, ensuring it’s fully coated. Shake off any excess.
Dip the floured mushroom into the egg mixture, allowing any excess to drip off.
Roll the mushroom in breadcrumbs until completely coated. For extra crispiness, repeat the egg and breadcrumb steps.
4. Fry the Mushrooms:
Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Fry the mushrooms in small batches, turning occasionally, until golden brown and crispy (about 3–4 minutes).
Use a slotted spoon to remove the mushrooms and place them on a plate lined with paper towels to drain excess oil.
5. Serve:
Serve the mushrooms hot with your favorite dipping sauce.
