Jumbo Fried Mushrooms Recipe

Clean and trim

Wipe mushrooms with a damp paper towel to remove dirt. Trim stems flush with caps if needed to create a uniform 'cup' shape; leave stems whole if desired for presentation.

Season

Place mushrooms in a bowl. Toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tablespoon lemon juice. Let sit 5 minutes to draw out a little moisture, then pat dry with paper towels — mushrooms should be dry on the surface for best adhesion of breading.

Make dry dredge

In a shallow bowl or plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk to combine.

Make wet mix

In a separate shallow bowl whisk together 2 large eggs and 1/2 cup milk or buttermilk until smooth.

Prepare breadcrumb mix

In a third shallow bowl combine 1.5 cups panko breadcrumbs and 1/4 cup grated Parmesan (optional). Lightly season with a pinch of salt and pepper and toss to combine.

Three-step breading

Working with a few mushrooms at a time, dredge each mushroom first in the dry flour mixture, shaking off excess. Next dip into the egg/milk mixture, allowing excess to drip off. Finally press firmly into the panko mixture to coat evenly. For extra-crispy, repeat the egg and panko step for a double coating. Place breaded mushrooms on a wire rack while you heat oil.

Heat oil

Pour about 1–1.25 liters of neutral oil into a deep skillet, Dutch oven, or deep fryer so the oil depth is at least 1.5–2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and rise steadily without browning instantly.

Fry mushrooms

Fry the breaded mushrooms in batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally, until golden brown and crispy. Internal mushroom temperature and texture should be tender but not soggy. Adjust heat as needed to maintain 325–350°F (160–175°C) for even cooking.

Drain and season

Using a slotted spoon or spider, transfer fried mushrooms to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a light pinch of flaky salt. Let rest 1–2 minutes.

Finish and serve

Place mushrooms on a serving platter, sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges. Provide the dipping sauce on the side if using.

Make sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tsp hot sauce, 1/2 tsp Worcestershire sauce, 1/2 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Chill at least 15 minutes to meld flavors. Taste and adjust seasoning before serving.