Fried Mushrooms Recipe

Another great recipe for your super bowl party here – fried mushrooms. Fried mushrooms are whole mushrooms coated with a batter, rolled in bread crumbs and then deep fried. The end result is a delicious and perfectly crispy snack. The secret to these perfectly crispy fried mushrooms is panko bread crumbs. Panko breadcrumbs are Japanese style breadcrumbs and can be found in the Asian section of many stores. If you can’t find panko breadcrumbs, you can use normal breadcrumbs as well. As you can tell from the ingredients there are not a lot of seasonings added to the coating. If you want to spice it up a little try adding some garlic powder and garlic salt. Fried mushrooms make an amazing snack for any party. Enjoy.

10 ounces whole fresh mushrooms
1 cup flour
½ cup cornstarch
¾ teaspoon baking powder
¼ teaspoon salt
1 cup water
2 cups breadcrumbs (preferably panko)

Cooking Instructions:

Step 1: In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed. Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off.  
Step 2: Roll the mushrooms in breadcrumbs until coated thoroughly. Repeat until all mushrooms are coated.
Step 3: Heat deep fryer to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.


46 Responses to “Fried Mushrooms Recipe”

  1. Laura — January 28, 2009 @ 8:53 pm

    I love mushrooms! These look so tasty. Too bad I’m the only one that likes mushrooms at my house.

  2. Mushrooms Canada — January 29, 2009 @ 6:36 am

    I love fried mushrooms. These look gorgeous, nice and crispy. I can never manage to get mine to look like that, they always turn out runny, and the breading slides off. Thanks for the Panko breadcrumb tip!
    – Brittany

  3. Rita — January 29, 2009 @ 10:23 am

    My husband loves to order those at Kidd Valley, I will make this recipe for him. Thanks for sharing!

  4. Dhi — January 29, 2009 @ 5:23 pm

    I love those panko (japanese breadcrumbs, right? they make fritters look prettier. Can’t find it here, though 🙁

  5. Russell — January 29, 2009 @ 9:33 pm

    I was just thinking I wish I had a fried mushrooms recipe. Not only can he cook, but he can read minds! 😛

  6. recipes2share — January 30, 2009 @ 12:54 am

    These look fantastic – so crispy and light. I haven’t made these for so long & I’m drooling!

  7. pigpigscorner — January 30, 2009 @ 6:16 am

    They look so perfect and tasty! I love mushrooms!

  8. Kevin — January 30, 2009 @ 6:52 am

    Deep fried mushrooms sound great!

  9. Hillary — January 30, 2009 @ 11:14 am

    On the rare occasion that we went to KFC when I was a kid, I always wanted the fried mushrooms! They were so much better than the chicken – thanks for the recipe! 🙂

  10. Ivy — January 30, 2009 @ 2:19 pm

    I could eat them all right now. They look so crispy!!

  11. Hayley — January 30, 2009 @ 4:01 pm

    These look amazing. It’s like an inverted stuffed mushroom, sooo tasty. Thanks for sharing!

  12. Donna — January 30, 2009 @ 5:16 pm

    These look wonderful. I love fried mushrooms. I am going to try this recipe. Perfect Superbowl Fare!!! MMMMM..

  13. Bunny — January 30, 2009 @ 6:40 pm

    Boy did you get these right, they look so nice and crispy and light. I love the look of the coating on them! Great recipe!

  14. diva — February 1, 2009 @ 7:31 am

    shame we don’t do superbowl in great britain LOL. these are great. we have these round christmas time at xmas markets and these usually come with fried cheese on kebab sticks. fantastic! x

  15. Gourmet Food — February 1, 2009 @ 7:33 am

    A spicy roumealaude dip goes great with the above recipe (the kind for crabcakes but with a kick!)

  16. Alugar quartos — February 1, 2009 @ 8:43 pm

    I dont know why, but I never thought that mushrooms could be fried!
    hmm crispy!

  17. gaga — February 7, 2009 @ 6:29 pm

    I Loooove fried mushrooms! Yummy!

  18. Dai — June 9, 2009 @ 5:08 pm

    These were great! I didn’t have panko crumbs available but they turned out very nice crispy using regular breadcrumbs. Great recipe! Thanks for sharing!

  19. Sagree Lessmann — July 14, 2009 @ 9:43 am

    Wow, I always wanted fried mushrooms, but never thought of breadcrumbs!! Since it was an Italian theme, I added Italian spices to the batter, It was delicious!!!

  20. tony — October 14, 2009 @ 12:09 am

    They do look great and I was going to try them. Where does the cornstarch come in. It is mentioned in the ingredients but not in the recipe?

  21. Bobby — October 14, 2009 @ 12:51 pm

    tony – sorry it goes in with the flour into the batter.

  22. Attila — December 8, 2009 @ 10:16 pm

    I used just a little extra corn starch, plus I added garlic powder, onion powder, and pepper to the batter and for dipping sauce I mixed up some ranch dressing, prepared horseraddish and parmesan cheese. Came out GREAT!!!!!!!!!

  23. Steve B — April 28, 2010 @ 12:09 pm

    Try putting mushrooms on a cookie sheet after dipping in batter & chilling in fridge for an hour before deep frying. This will make the batter less likely to come off during frying process.

  24. feketeparduc — May 23, 2010 @ 12:05 pm

    It worked great!! Its the best batter I have ever used and the Panko Breadcrumbs closed the deal. Thanks so much.

  25. Top Chef Bob — January 7, 2011 @ 5:13 am

    Recipe is great. I also found that refrigerating the breaded mushrooms for at least a half hour before frying helped keep the coating intact. I also used the same recipe for fried onions but used regular bread crumbs instead of the panko, and they too came out great. I’ll experiment in the future with other veggies and maybe fried shrimp. The batter seems like it could be a great universal batter for many things.

  26. kevin — April 7, 2011 @ 9:15 am

    Great recipe the only thing i did different was i used beer instead of water everybody loved em.

  27. kevin — May 29, 2011 @ 8:37 am

    Great recipe I also used beer instead of water . makes great onion rings too.gonna try this on chicken wings since my wife likes battered wings better than naked.thanks yummy

  28. asilisa — June 14, 2011 @ 10:03 pm

    I made the recipe and put the cornstarch with the flour, baking powder and salt then mixed in the water. From the recipe, I assumed that is what I was supposed to do. It was just a little bland for my family’s taste so I added a little onion and garlic powder and some chili powder. Zowie! i couldn’t make them fast enough at that point. Then we ran out of mushrooms and started with the fried jalepenos, fried, cauliflower and batter dipped potatos. Really crispy and delicious.

  29. Brian — October 26, 2011 @ 1:41 pm

    To keep breading from sliding off mushroom, coat mushroom in flour before dipping in the batter. That will hold it together.

  30. Jc — December 20, 2011 @ 8:50 am

    I tried frying the fresh mushroom but it gets soggy after leaving to cool for a while. Any suggestion to this? What about dried mushroom?

  31. mel — February 22, 2012 @ 6:31 pm

    What do u do with the 1/2 cup of corn starch?

  32. Bobby — February 22, 2012 @ 9:14 pm

    mel- the cornstarch goes in with the flour, baking powder and salt mixture, which the water is added to.

  33. Diana — March 23, 2012 @ 4:40 am

    The mushroom looks great! May I know what type of mushroom you used? Which one will give the best result? Thx..

  34. Christina — March 26, 2012 @ 2:53 pm


  35. Tom — June 25, 2012 @ 11:56 am

    Used fresh baby bella button mushrooms. WOW…

  36. gollysheez — July 16, 2012 @ 7:14 am

    those look delicious, theyre sooo good with a good homemade-style ranch, but even your favorite bottled ranch tastes good

  37. Barbara Sands — July 16, 2012 @ 7:36 pm

    You can make panko with plain old bread. Look it up! Processor not too fine, toast and store in a jar. If you don’t toast it, it will go moldy.

  38. Shaniqua — September 26, 2012 @ 5:41 am

    I love this website tried this before its the bomb!

  39. angie — January 29, 2013 @ 1:30 am

    loved this recipe. found that if you add some spices, coat in flour first and refrigerate about 30 minutes before frying it holds the crispness well. this is also great for cauliflower. just remember the right dip helps personalize it

  40. rodger — March 1, 2013 @ 7:34 pm

    can’t wait tell my wife gets back with the rest of the ingredients. I love Fried mushrooms !!! They the BOMB DIDDILY OM!

  41. Desiiree — March 19, 2013 @ 11:38 am

    Amazing! Tried it and they were really crunchy! I mixed the flour with some chilli powder to give them a kick!

  42. Annie — November 13, 2013 @ 6:58 pm

    What happens to the corn starch?

  43. Bobby — November 13, 2013 @ 9:31 pm

    Annie – the cornstarch goes in with the flour, baking powder and salt mixture, which the water is added to.

  44. Kaye — August 25, 2014 @ 6:20 am

    My husband and I bought a bunch of mushrooms at the Farmer’s Market and then we didn’t know what to do with them all. I found your recipe and we ate fried mushrooms last night for dinner. Thank you for the recipe. They turned out quite good and will definitely save this recipe for another time.

  45. tia — March 7, 2015 @ 5:25 pm

    Omg my non reading self! Put 3/4 cup of baking powder lol gross that’s all I taste

  46. Mary Motte — November 27, 2018 @ 2:40 pm

    Wish there were more comments from folks who actually made these and how they turned out. I did make them, they needed a bit more spice or something so they are not so bland. Otherwise good.

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