I love how this crispy fried mushrooms recipe transforms everyday mushrooms into a crunchy, comforting dish that always feels like a treat. Each bite delivers a golden, crisp coating with a tender and flavorful center. I often make this when I want a quick appetizer or a satisfying side that everyone enjoys.
Why You’ll Love This Recipe
I keep this recipe on repeat because it’s simple, dependable, and full of texture. I like how the batter turns light and crisp instead of heavy, and how the seasoning enhances the natural earthiness of the mushrooms. It’s one of those recipes I rely on when I want something warm, crunchy, and crowd-pleasing without much effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound small button mushrooms, ends trimmed
1 1/2 cups all-purpose flour, divided
1 cup sparkling water
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Vegetable oil for frying
1 tablespoon fresh parsley, finely chopped
Directions
I begin by heating about 3 inches of oil in a deep pot to 375°F. While the oil heats, I prepare the mushrooms by trimming the ends and coating them with 1/2 cup of the flour, making sure to shake off any excess.
In a medium bowl, I whisk together the remaining 1 cup of flour, sparkling water, salt, black pepper, garlic powder, and onion powder until the batter is smooth and slightly thick. I dip each floured mushroom into the batter, letting the excess drip back into the bowl.
I carefully place the mushrooms into the hot oil in small batches, frying 4 to 5 at a time. I cook them for about 6 to 7 minutes, turning occasionally, until they are golden brown and crisp. Once done, I remove them with a slotted spoon and drain them on paper towels. I repeat this process until all the mushrooms are fried, then finish with a sprinkle of chopped parsley.
Servings And Timing
This recipe makes about 4 servings. I usually spend around 10 minutes on preparation and about 20 minutes cooking, for a total time of roughly 30 minutes.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for 10 to 15 minutes until they regain their crisp texture. I avoid reheating them in the microwave because it softens the coating.
FAQs
Can I use other types of mushrooms?
I sometimes use cremini or sliced portobello mushrooms, and they work very well with this recipe.
Why use sparkling water in the batter?
I like using sparkling water because it creates a lighter, crispier coating without weighing down the mushrooms.
How do I prevent soggy fried mushrooms?
I make sure the oil stays hot and fry the mushrooms in small batches so the temperature doesn’t drop.
Can I make these ahead of time?
I find they taste best freshly fried, but I can reheat them in the oven shortly before serving.
What sauces pair well with fried mushrooms?
I enjoy serving them with ranch dressing, garlic sauce, or a simple marinara.
Conclusion
I enjoy making these crispy fried mushrooms because they’re easy, flavorful, and incredibly satisfying. Whether I serve them as an appetizer or a side dish, they always bring a comforting crunch that makes them hard to resist.
