Fried Mushrooms
My husband grew up eating at Brown’s Chicken, and while the menu had plenty of classics, his true favorite was always the fried mushrooms. Crispy on the outside, tender on the inside—they were the kind of side you ordered just for yourself.
Over the years, we’ve been tinkering on and off with fried mushroom recipes, chasing that familiar flavor and texture we remembered so well. Some were good, some missed the mark, and a few were definitely “close, but not quite.” This version, though, finally hit that sweet spot: crunchy, savory, and deeply comforting in a way that feels like coming home.
If you’re craving a basket of nostalgic fried mushrooms—whether you grew up with them or are discovering them for the first time—this recipe is one we’re genuinely excited to share.
Equipment I use:
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Deep Fried Mushrooms
Equipment
- dutch oven or deep fryer
Ingredients
- peanut oil for frying (amount dependent on your fryer)
- 1 lb mushrooms larger mushrooms cut in half
Dry Batter Ingredients
- 1 cup all-purpose flour
- 2½ tsp salt
- 1 tsp black pepper
Wet Batter Ingredients
- 1 cup buttermilk
- ½ cup water
Instructions
- Clean mushrooms by brushing off dirt with a damp cloth. Remove stems and cut into quarters.
- Preheat deep fryer to 350℉
- Combine wet ingredients in a medium sized bowl, and dry ingredients in a separate bowl.
- Toss mushrooms in the wet ingredients, covering completely. Toss mushrooms evenly in the dry batter to coat, and fry in small batches for 3 minutes, or until evenly golden brown.
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