Pin it These crispy fried mushrooms deliver the satisfying crunch and savory flavor of classic Southern-style comfort food. The mushrooms soak in tangy buttermilk before getting coated in a seasoned flour blend with cornstarch for extra crunch. A double-dredging technique ensures that signature crispy exterior that stays golden and light.
The creamy peppery gravy comes together quickly with a simple butter-flour roux, whisking in whole milk until thick and velvety. Black pepper and garlic powder add depth to the rich sauce. Fried until golden at 350°F, the mushrooms develop a beautiful crunch while staying tender inside.
Serve them smothered in warm gravy or with the sauce on the side for dipping. Perfect alongside mashed potatoes or with crisp coleslaw to cut through the richness. The dish adapts easily—swap plant-based milk and butter for a vegan version, or add fresh thyme and parsley to the gravy for an herbal note.
For spicier results, increase the cayenne in the dredge. The preparation yields four generous servings, making it ideal for family dinners or casual entertaining.
The kitchen was quiet except for the gentle sizzle of oil hitting the pan, that perfect sound that means something good is happening. I'd been skeptical about mushrooms standing in for chicken, but one bite of these golden, craggy beauties changed everything. Now they're my go-to when I need comfort food that somehow feels both indulgent and lighter than the original.
Last winter, my skeptical father-in-law took one bite and asked, genuinely confused, where I'd found such good chicken. Watching his face when I told him it was mushrooms became one of my favorite cooking memories. Now he requests them specifically, and I've learned that the best dishes are the ones that make people question what they think they know.
Ingredients
- 500 g large button or cremini mushrooms: Larger mushrooms give you better surface area for that crispy coating, and creminis have a slightly earthier flavor that holds up beautifully to frying
- 240 ml buttermilk: The tang here is non-negotiable, it tenderizes the mushrooms while adding that classic fried chicken flavor foundation
- 120 g all-purpose flour and 60 g cornstarch: This combination is my secret weapon, flour provides structure while cornstarch delivers that extra-crispy shatter
- Smoked paprika and cayenne: The smoky depth from paprika balances the gentle heat from cayenne, creating that restaurant-style flavor profile
- Unsalted butter: Starting with unsalted butter lets you control exactly how salty your gravy ends up
Instructions
- Get those mushrooms soaking:
- Whisk buttermilk with hot sauce in a large bowl, add cleaned mushrooms, and let them marinate for 15 minutes while you prep everything else
- Whisk up your coating station:
- In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper until well blended
- Double dip for maximum crunch:
- Pull mushrooms from buttermilk, dredge thoroughly in flour mixture, then quickly dip back in buttermilk and coat again for that serious crunch
- Fry until perfect:
- Heat oil to 180°C (350°F) and fry mushrooms in batches for 4–5 minutes, turning occasionally until deeply golden and crisp
- Make the gravy while everything rests:
- Melt butter in a saucepan over medium heat, whisk in flour for 1–2 minutes, then slowly whisk in milk with seasonings until thickened
Pin it These have become my Friday night treat, the thing I make when the week has been long and I need something that feels like a hug. Something about them instantly creates that cozy, everyone-pull-up-a-chair atmosphere.
Getting That Perfect Crisp
I've learned that the oil temperature matters more than almost anything else. Too cool and the coating turns soft, too hot and it burns before the mushrooms are heated through. A kitchen thermometer takes all the guesswork out of it.
The Gravy Window
There's this brief moment when the gravy is absolutely perfect, thick enough to coat the back of a spoon but still pourable. Catching it right then makes all the difference between something good and something unforgettable.
Make It Your Own
Once you have the basic method down, the variations are endless. I've added fresh herbs to the gravy, experimented with different spice blends in the coating, and even served these as vegetarian chicken fried steak with mushroom gravy.
- Try adding a pinch of smoked salt to the dredge for an extra layer of flavor
- A splash of heavy cream in the gravy makes it feel even more luxurious
- These reheat surprisingly well in a 200°C oven for 10 minutes if you somehow have leftovers
Pin it There's something deeply satisfying about taking a classic comfort dish and making it entirely new while keeping everything that made people love it in the first place. That's the magic right there.
Recipe Questions & Answers
- → What type of mushrooms work best for frying?
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Large button or cremini mushrooms are ideal for this dish. Their firm texture and substantial caps hold up well during frying and maintain a satisfying bite even after being cooked in hot oil. Avoid delicate varieties like shiitake or oyster mushrooms as they can become too soft.
- → Can I make this dish vegan?
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Absolutely. Replace buttermilk with plant-based milk mixed with a splash of vinegar or lemon juice. Use vegan butter and dairy-free milk for the gravy. The dredging technique and frying method remain exactly the same, yielding equally crispy results.
- → Why use cornstarch in the dredging mixture?
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Cornstarch creates a lighter, crispier coating than flour alone. It prevents the crust from becoming heavy or doughy while promoting that signature golden-brown color. The combination of flour and cornstarch gives you both flavor and optimal crunch.
- → What's the ideal frying temperature?
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Heat your oil to 180°C (350°F) before adding the mushrooms. This temperature ensures the exterior crisps quickly without absorbing excess oil. If the oil is too cool, the coating will become soggy; too hot, and it may burn before the mushrooms cook through.
- → How do I prevent the gravy from becoming lumpy?
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Whisk the flour into the melted butter constantly for 1-2 minutes to cook out the raw flour taste. When adding milk, pour it slowly while whisking vigorously to incorporate it smoothly. Keep whisking as the gravy simmers until it thickens evenly.
- → Can I prepare components ahead of time?
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You can marinate the mushrooms in buttermilk up to several hours in advance. The dredging mixture can also be mixed ahead and stored in an airtight container. However, for the crispest results, fry the mushrooms just before serving—the gravy can be made up to an hour ahead and kept warm.
