Crunchy and crispy breaded mushrooms made with a fail-proof batter that gives you perfect results every single time!
I already published my all-time favorite Chinese fried oyster mushrooms that are an exotic twist to regular fried mushrooms.
So, today I bring you the classic recipe of crispy deep-fried mushrooms. This is a delicious side dish or appetizer that is really easy to make.
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Can you make this recipe in the air fryer?
Yeap. You can totally adapt this recipe and cooking time for an air fryer.
A minor switch is that after you have all your mushrooms breaded it’s best if you let them chill in the fridge for 10-15 minutes. This will help to keep the coat stuck to the mushrooms. Also, it makes it easier to handle the mushrooms in the air fryer.
Then, place the mushrooms in a single layer in the air fryer pan. Cook at 400 F degrees for 7 minutes total, flipping them over halfway through the cooking time.
It’s important to flip them to ensure they “fry” evenly.
How to prep the mushrooms?
When working with regular white mushrooms it’s important to make sure they are properly clean. Especially if you use organic mushrooms.
Then, carefully remove the stems. Don’t get me wrong, I usually use the entire mushroom for my recipes but the stem is a bit harder to cook and it won’t fry at the same pace as the rest of the mushrooms. So, it is better to remove them. You can repurpose them for an omelet.
How to get the crispiest breaded mushrooms?
The most important part of this entire recipe is the batter. This is the step that will give you that delicious crust.
What makes this batter special is that it doesn’t peel off the mushrooms and can resist the entire frying process intact.
But first, season the mushrooms with a pinch of salt and pepper.
The coating is made of three elements: flour, beaten eggs, and breadcrumbs (you can use panko if you prefer it). And the order to coat the mushrooms is exactly that.
First, coat the clean and seasoned mushrooms with plain flour. This thin layer of flour will ensure the rest of the coating doesn’t fall off while frying.
Then, coat it with the beaten eggs.
Finally, cover with the breadcrumbs, which I like to season with thyme and oregano.
Now, all you need to do is fry these beauties with your favorite vegetable oil. I use canola or sunflower oil because they don’t fume so easily and don’t add weird flavors to the food.
Best sauce for breaded mushrooms?
You can serve these mushrooms with your favorite dipping sauce: ranch, cocktail, mayo, mustard, etc.
My favorite option is my beloved garlic and cilantro sauce.
- 300 gr mushrooms
- ½ cup flour
- 1 cup breadcrumbs
- 2 eggs
- 1 tbsp oregano
- 1 tbsp thyme
- Salt and pepper to taste
- Vegetable oil to fry
Clean the mushrooms and remove the stems.
Season the mushrooms with salt and pepper.
Coat the clean and seasoned mushrooms with plain flour.
Dip the mushrooms into the beaten eggs.
Mix the breadcrumbs with the oregano and thyme and cover the mushrooms with this mixture.
Fry the mushrooms.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.