Ingredients
500 g fresh mushrooms (button or cremini)
1 cup all-purpose flour
2 large eggs
3 tablespoons milk
1½ cups breadcrumbs or panko
½ cup grated Parmesan cheese (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried oregano or thyme
Salt to taste
Black pepper to taste
Oil for deep frying
Fresh parsley, finely chopped (for garnish)
Optional Garlic Butter Finish
3 tablespoons butter
2 cloves garlic, minced
Preparation
- Clean the mushrooms gently with a damp cloth.
- Trim the stems if needed and slice mushrooms in half if they are large.
- Pat mushrooms completely dry with paper towels.
Breading Station
- In the first bowl, add flour, salt, pepper, garlic powder, onion powder, and paprika. Mix well.
- In the second bowl, whisk eggs with milk until smooth.
- In the third bowl, mix breadcrumbs, Parmesan cheese, and dried herbs.
Coating the Mushrooms
- Dip each mushroom first into the seasoned flour, coating evenly.
- Shake off excess flour.
- Dip into the egg mixture.
- Roll in the breadcrumb mixture, pressing gently so crumbs stick well.
- Place coated mushrooms on a tray and let rest for 10 minutes for better crispiness.
Frying
- Heat oil in a deep pan to 170–180°C (medium-high heat).
- Fry mushrooms in small batches to avoid overcrowding.
- Fry for 2–3 minutes, turning gently, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Optional Garlic Butter Toss
- Melt butter in a pan over low heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Toss fried mushrooms quickly in the garlic butter.
Serving
- Transfer mushrooms to a serving plate.
- Sprinkle with chopped parsley and extra salt if needed.
- Serve hot with dipping sauces like garlic aioli, ranch, or spicy mayo.
Tips
Use panko breadcrumbs for extra crunch.
Do not fry at very high heat or mushrooms will brown too fast and stay raw inside.
Best served immediately while crispy.