Crispy Golden Fried Mushrooms (Printable)

Crispy golden mushrooms with creamy peppery gravy for a satisfying vegetarian comfort dish.

# What You’ll Need:

→ For the Fried Mushrooms

01 - 1 lb large mushrooms (cremini or button), cleaned and stems trimmed
02 - 1 cup all-purpose flour
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1 tsp salt
06 - ½ tsp black pepper
07 - 2 large eggs
08 - ¼ cup milk
09 - 1 cup breadcrumbs (panko or regular)
10 - Vegetable oil for frying

→ For the Gravy

11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1½ cups whole milk
14 - ½ tsp salt
15 - ½ tsp black pepper
16 - ¼ tsp garlic powder
17 - Pinch of cayenne pepper (optional)

# How-To Steps:

01 - Pat mushrooms completely dry with paper towels. If large, halve or quarter them to create bite-size pieces.
02 - Arrange three shallow bowls: first bowl with flour mixed with garlic powder, paprika, salt, and black pepper; second bowl with beaten eggs and milk whisked together; third bowl with breadcrumbs.
03 - Dredge each mushroom piece in seasoned flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumbs. Place breaded mushrooms on a tray.
04 - Pour vegetable oil to a depth of 1 inch in a deep skillet. Heat to 350°F.
05 - Fry mushrooms in batches for 3–5 minutes, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
06 - In a saucepan over medium heat, melt butter. Stir in flour and cook for 1–2 minutes, whisking constantly to create a smooth roux.
07 - Slowly whisk in whole milk until smooth. Add salt, pepper, garlic powder, and cayenne. Simmer for 3–5 minutes, whisking constantly until gravy thickens.
08 - Serve fried mushrooms immediately, generously topped with warm gravy.

# Expert Tips:

01 -
  • The shattering crunch against silky gravy hits every comfort food craving in one bite
  • They somehow taste even better than the chicken version, with earthy mushrooms soaking up all that Southern seasoning
02 -
  • Dry mushrooms thoroughly before breading or the coating will slide right off in the oil
  • Let your oil come back to temperature between batches or you'll end up with soggy, greasy results
03 -
  • Use a kitchen spider or slotted spoon to transfer mushrooms without disturbing the crispy coating
  • Season your gravy at the end since the salt content can vary as it reduces

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