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
Instructions
1. 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.