Want a tasty way to make mushrooms more fun? Look no further than these crispy, crunchy crumbed mushrooms! With an ultra-crisp coating and addictive crunch, one bite will have you hooked like a mushroom to a log!
Mushrooms tend to play it low-key, going unnoticed among flashier veggies. But we're here to give these subtle 'shrooms their day in the spotlight! A sassy crumb coating and sweet chilli mayo sauce transform these wallflowers into the life of the party.
So let's get breading and make these meek mushrooms the main attraction. A few minutes in hot oil and these buttons turn into the belle of the veggie ball. Crisp, golden and downright delicious.
If you enjoy deep-fried breaded mushrooms, you should definitely try these crispy fish goujons too. Both work great as appetisers for a party.
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What's to love about this recipe
- The crispy coated exterior and tender interior make these bite-sized breaded mushrooms an irresistible snack, side or appetizer.
- Feel free to adjust the seasoning or add herbs and spices to suit your tastes. Chilli flakes, cayenne pepper or paprika would be delicious.
- Mushrooms are low-calorie and nutrient-dense, so these make a healthier fried option compared to other crispy treats.
- With the ingredients prepped and instructions followed, they come together with total ease.
Key ingredients and substitutions
Whole mushrooms
Opt for button mushrooms to keep them bite-sized when cooked.
Large caps like chestnut mushrooms or portobello mushrooms won't work as well. They will become comically large once coated in the breadcrumbs and fried. Unless this is what you're going for, then by all means, go for it!
Panko breadcrumbs
We just love using panko crumbs for anything deep-fried. They are slightly larger than normal breadcrumbs, make a very crispy coating for the perfect crunch and they just look attractive.
You can find them in most supermarkets, usually in the Asian food aisle. If you can't find panko, you can use regular breadcrumbs too.
Salt
Give them an extra sprinkle of salt after frying to really amp up the flavour. Mushrooms need salt.
Dried parsley, black pepper and garlic powder
Our recipe uses parsley, pepper and garlic powder. Any dried herbs or spices you enjoy will work! Onion powder lends a nice touch too.
Oil for deep frying
A neutral oil like vegetable or canola with a high smoke point is best for deep frying. Avoid olive oil for anything deep-fried.
Mayonnaise and sweet chilli sauce
The mayo-sweet chili combo is highly recommended for a flavourful dipping sauce, but totally optional. It comes together in 30 seconds, so hardly any effort.
How to make the crumbed mushrooms - Quick summary
Prepping
- Wipe the mushrooms clean with some kitchen paper or a clean towel. Be sure to dry them thoroughly, you don't want any moisture on the mushrooms.
- Measure out the plain flour and place it in a wide, shallow bowl. This will be used to dredge the mushrooms in.
- Crack the eggs into a second shallow bowl and whisk them together with the mayonnaise until fully combined. This egg wash will help the breadcrumbs stick to the mushrooms.
- In a third wide, shallow bowl, combine the panko bread crumbs, salt, ground black pepper, dried parsley, and garlic powder if using. Mix together well. This is your breadcrumb coating mixture.
- Prepare a large plate by lining it with a double layer of kitchen paper or paper towels. This will be used to drain any excess oil after frying.
- Pour vegetable oil into a heavy-based saucepan or skillet to a depth of about 2 inches (5cm)
- Line up your production like in the graphic below.
To make the mushrooms
- Working in small batches of 4-5 mushrooms at a time, dredge the mushrooms thoroughly in the flour, coating all surfaces. Shake off any excess.
- Next, dip the floured mushrooms in the beaten egg using two forks to turn and coat well. Allow any excess egg to drip back into the bowl.
- Finally, place the egg-washed mushrooms into the breadcrumb mixture, pressing gently to evenly coat in crumbs.
- Transfer the breaded mushrooms to a clean plate and repeat with the remaining mushrooms.
- Once all mushrooms have been breaded, place them in the fridge for 10 minutes. This helps the coating adhere better.
- Heat the oil over medium heat. To test the oil for readiness, drop a crumb into the oil. If it starts to sizzle immediately, the oil is hot enough.
- Carefully add the breaded mushrooms to the hot oil in batches without overcrowding the pan. Fry for 3-4 minutes, gently flipping halfway, until deep golden brown.
You can use kitchen tongs or a slotted spoon for this process.
- Transfer fried mushrooms to the paper towel-lined plate to drain while you fry the remaining breaded mushrooms.
- Sprinkle the mushrooms with more salt and serve warm with the dipping sauce.
Make the optional sweet chilli mayo
- Mix together the mayo and sweet chilli sauce in a small bowl.
Top tips
Don't wash the mushrooms
It is best not to wash the mushrooms. Simply wipe them clean gently with some damp paper towels or a clean kitchen towel. Washing them can cause the mushrooms to absorb excess moisture, resulting in a loss of flavour and possible sogginess or mushiness in the texture. As mushrooms are very porous, wiping is the safer cleaning method.
Organise yourself
Using the "mise en place" technique of having all your ingredients measured out and bowls arranged in order of use can make the breading process much smoother. Set up an organised assembly line with your materials close at hand to the stovetop to make cooking efficient and enjoyable.
Keep one hand dry
When dredging the mushrooms in the flour and breadcrumb mixtures, keep one hand dry for those tasks. Use your other hand for wet ingredients like the egg wash. This prevents the dry mixtures from becoming gummy.
Use forks for dipping in the egg
To thoroughly coat the mushrooms in the egg wash, use two forks to roll and flip them to cover all surfaces. Lift out of the egg mixture gently shaking both forks to allow excess egg to drip back into the bowl before transferring your mushroom to the breadcrumbs.
Try to keep the crumbs dry
Try to prevent the breadcrumb mixture from becoming damp. Excess egg wash can cause clumping. It's a good idea to start off by only adding half of your seasoned breadcrumbs mix to the bowl. Top up as needed with the dry mixture.
Serving suggestions
- Crumbed mushrooms make for an ideal party appetizer or addition to a charcuterie and cheese board.
Provide an array of dipping sauces like sweet chilli mayo, hot mustard, sour cream, blue cheese sauce, ranch dressing, garlic aioli, gyoza sauce, chilli oil or pistachio pesto for guests to sample.
- For a decadent starter, top the fried mushrooms with melted cheese like brie or gorgonzola and freshly chopped herbs. Serve warm. You can also sprinkle over parmesan cheese.
- Offer the crumbed mushrooms as a shareable side dish alongside entrees like steaks, ribs, grilled chicken or fish. Their crispy texture and flavour contrast nicely with richer mains.
- For a meal, serve the mushrooms over mixed salad greens and drizzle with a vinaigrette dressing for an easy veggie-focused main.
Storage, re-heating and make-ahead
Crumbed mushrooms taste best straight from the oil while still warm and crispy. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
To reheat, use the microwave sparingly in short 10-20 second intervals to prevent sogginess. You can also place chilled fried mushrooms on a baking sheet in a 200C/400F/gas mark 6 oven for 5-7 minutes until hot.
The crumbed mushrooms freeze well for longer term storage, both before and after frying. Freeze the breaded, raw mushrooms in a single layer on a tray before transferring them to a freezer bag. Thaw for a few hours before frying.
Already fried mushrooms can be frozen on a tray and then stored in bags. Reheat frozen cooked mushrooms gently from frozen state either in the microwave or in a 200C/400F/gas mark 6 oven.
Other finger foods you might enjoy
Recipe
Crispy Crumbed Mushrooms (Breaded mushrooms)
Ingredients
For the mushrooms
- 400 grams button mushrooms
- 140 grams all purpose flour
- 3 eggs
- 3 tablespoons mayonnaise
- 150 grams panko bread crumbs
- 1 teaspoon salt and extra for sprinkling
- few good grinds of black pepper
- 4 teaspoons dried parsley
- 2 teaspoons garlic powder - optional
- oil for deep frying
Optional: Sweet chilli mayonnaise
- 100 grams mayonnaise
- 40 grams sweet chilli sauce
Instructions
Preparing all the elements
- Wipe the mushrooms clean with some kitchen paper or a clean towel. Be sure to dry them thoroughly, you don't want any moisture on the mushrooms.
- Measure out the flour and place it in a wide, shallow bowl. This will be used to dredge the mushrooms in.
- Crack the eggs into a second shallow bowl and whisk them together with the mayonnaise until fully combined. This egg wash will help the breadcrumbs stick to the mushrooms.
- In a third wide, shallow bowl, combine the panko breadcrumbs, salt, ground black pepper, dried parsley, and garlic powder if using. Mix together well. This is your breadcrumb coating mixture.
- Prepare a large plate by lining it with a double layer of kitchen paper or paper towels. This will be used to drain any excess oil after frying.
- Pour vegetable oil into a heavy-based saucepan or skillet to a depth of about 2 inches (5cm).
Line the bowls up to the left of the stove with, from left to right: The mushrooms, the flour, the egg, the panko crumbs and lastly a clean plate. On the other side of the stove, the plate with kitchen paper.
To make the crumbed mushrooms
- Working in batches of 4-5 mushrooms at a time, dredge the mushrooms thoroughly in the flour, coating all surfaces. Shake off any excess.
- Next, dip the floured mushrooms in the egg wash using two forks to turn and coat well. Allow any excess egg to drip back into the bowl.
- Finally, place the egg-washed mushrooms into the breadcrumb mixture, pressing gently to evenly coat in crumbs.
- Transfer the breaded mushrooms to a clean plate and repeat with the remaining mushrooms.
- Once all mushrooms have been breaded, place them in the fridge for 10 minutes. This helps the coating adhere better.
- Heat the oil over medium heat. To test the oil for readiness, drop a crumb into the oil. If it starts to sizzle immediately, the oil is hot enough.
- Carefully add the breaded mushrooms to the hot oil in batches without overcrowding the pan. Fry for 3-4 minutes, gently flipping halfway, until deep golden brown.
- Transfer fried mushrooms to the paper towel-lined plate to drain while you fry the remaining breaded mushrooms.
- Sprinkle the mushrooms with more salt and serve warm with the dipping sauce.
Optional: Make the sweet chilli mayonnaise
- Combine the mayo and sweet chilli sauce in a bowl and briefly stir together. You don't have to fully stir it, some streaks of red sweet chilli sauce in the mayo look quite nice.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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