Finger Food

Deep Fried Breaded Mushrooms

May 25, 2020 (Last Updated: May 27, 2020) by Chris Collins

These breaded mushrooms are marinated for a gorgeous depth of flavour, then deep fried for an extra crunchy finish!

mushrooms in serving pot on slate with small pot of dip

Marinated Mushrooms

The absolute key step to making these breaded mushrooms so delicious is marinating them. Most breaded mushrooms I’ve tried are indeed crispy and crunchy, but often lack flavour when it comes to the mushroom inside. As such, I’ve created an extra step here to inject some gorgeous flavour into the mushrooms.

Mushroom Marinade

  • Soy Sauce
  • Worcestershire Sauce
  • Balsamic Vinegar
  • Garlic
  • Thyme

This combo creates a really deep flavour which really intensifies the mushrooms.

What mushrooms to use?

You want mushrooms that are on the smaller side of life, just so they cook through nicely for the short time they’re frying. As such I recommend button mushrooms. I usually keep the stalks intact, but just give them a little trim if they’re uneven sizes.

How long to marinate for?

Between 30-60mins hits the sweet spot. Any shorter and they don’t absorb enough of the marinade and any longer and they tend to shrink too much (due to the salt/acid).

How to marinate mushrooms - 3 step by step photos

Breaded Mushrooms

You could wrap the mushrooms in a batter, but I find breadcrumbs work much better. More crunchy 🙂

Panko Breadcrumbs

Panko breadcrumbs are great because they’re big, light and airy, meaning they come out ultra crispy. You’ll find them in most stores, but if for whatever reason you haven’t got any you can use regular dry breadcrumbs.

To bread the mushrooms: coat in flour (photo 1), dip in egg (photo 2), coat in Panko (photo 3) then repeat (photo 4). You can work in batches of 2 or 3 mushrooms, just ensure you completely coat them, especially in the breadcrumbs.

How to bread mushrooms - 4 step by step photos

Deep Fried Mushrooms

Because, well, why the heck not? Okay don’t answer that 😂

Deep frying mushrooms is actually relatively straight forward. They’re also perfect for beginners because there’s no pressure to cook them right through first time, unlike meat.

Best oil to use?

You want an oil with a high smoking point, such as vegetable, sunflower or rapeseed oil. Don’t use olive oil, you’ll smoke out the whole kitchen!

How long to fry for?

You’ll only need to deep fry for 2-3mins, just until they’re golden on the outside.

From there, I recommend draining on a cooling rack with paper towels underneath. I don’t recommend placing straight on paper towels, they’ll steam and lose their crispiness.

overhead shot of mushrooms scooped out of hot oil with slotted spoon

What to serve with breaded mushrooms?

Always gotta have a dip with your breaded mushrooms! Here’s some of my faves:

And there we have it! All my top tips and tricks for perfectly flavoursome, juicy and crispy breaded mushrooms. Hey, whilst you’re here why not check out my other similar recipes?

Crispy Finger Food Recipes

Alrighty, let’s tuck into the full recipe for these deep fried mushrooms shall we?!

overhead shot of mushrooms in serving pot with dip and 2 mushrooms blurred in background

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How to make Breaded Mushrooms (Full Recipe & Video)

mushrooms in serving pot on slate with small pot of dip

Deep Fried Breaded Mushrooms

These breaded mushrooms are marinated for a gorgeous depth of flavour, then deep fried for an extra crunchy finish!
Print Pin Rate
Course: Appetizer / Finger Food
Cuisine: Western
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes
Servings (click & slide): 4
Calories: 142kcal
Cost per serving: £1.50 / $2

Equipment:

  • Large Zip Lock Bag
  • 3 Small/Medium Bowls
  • Large Deep Pot & Slotted Ladle (for deep frying)
  • Kitchen Thermometer
  • Cooling Rack
  • Paper Towels

Ingredients (check list):

Breaded Mushrooms

  • 10.5oz / 300g Button Mushrooms, cleaned & excess stalk chopped off if necessary (see notes)
  • 2 heaped tbsp Plain/All Purpose Flour
  • 1 Egg, beaten
  • 1 cup / 60g Panko Breadcrumbs (see notes)
  • 3-4cups / 750ml-1litre Vegetable Oil (or oil suitable for deep frying)
  • Salt & Black Pepper, to taste

Marinade

  • 3-4 sprigs of Thyme
  • 2 tbsp All Purpose Soy Sauce (not dark)
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions:

  • In a zip lock bag add 2 tbsp soy sauce, 1 tbsp Worcestershire sauce and balsamic vinegar, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Give it a stir with a fork to blend, then add in your mushrooms and thyme. Zip the bag shut and give it a good swish around with your hands.
  • Leave to marinate for 30mins - 1hour, shaking about every now and then to distribute the marinade properly. Careful, the mushrooms will shrink considerably (due to salt/vinegar) if lest for a long period of time, so just keep an eye on them.
  • Set up 3 bowls: 1st is your flour with a pinch of salt and pepper, 2nd is your beaten egg and 3rd is your Panko with a pinch of salt and pepper.
  • Take a few mushrooms, shake off the marinade then pop in the flour, then egg and finish in the breadcrumbs. Really ensure you fully coat each mushroom at each stage, especially the last one (Panko). Repeat with all mushrooms.
  • Heat up oil in a deep pot/pan to 180C/356F. In batches carefully lower the mushrooms into the oil on a slotted spoon. Allow to fry for 2-3mins, or until nicely golden. Stir them about a bit to ensure they get an even fry. Carefully remove with a slotted spoon and place on a cooling rack with paper towels underneath (don't place directly on paper towels or they steam and go soggy).
  • Enjoy with your favourite dip (ideas in notes section).

Quick 1 min demo!

Notes:

a) Mushroom Prep - If the stalks are fairly long give them a little trim, but otherwise I usually keep them intact. Mushrooms are also notorious for being dirty, so it's important to clean them before marinating. I recommend doing this with a damp cloth. Don't rinse them or they suck up a tonne of water, and mushrooms already contain a hefty amount of water.
b) Panko - Panko breadcrumbs are great because they're big, light and airy. This means the mushrooms come out extra crispy. You'll find Panko in the Asian section of most stores, but if for whatever reason you can't get your hands on them just use regular dry breadcrumbs.
c) Deep Frying - If you're not confident with deep frying just test one mushroom at the start. This recipe is perfect for beginners as there's no pressure to cook through any meat or anything. Just make sure you use an oil with a high smoking point (canola, rapeseed, vegetable, sunflower etc). NOT Olive Oil.
d) Dips - My favourites to serve with breaded mushrooms are Garlic & Herb, Sour Cream & Chive and Blue Cheese Dip. Check out my Delicious Dips for more!
e) Calories - very difficult to judge, but based on the assumption of 30 mushrooms shared between 4 people. Half the marinade soaked up (over estimate), 1/4 tsp oil soaked up per mushroom, 1/2 the breadcrumbs and flour attached. Very rough guide, take with a pinch of salt (pun fully intended).

Nutrition:

Nutrition Facts
Deep Fried Breaded Mushrooms
Amount Per Serving
Calories 142 Calories from Fat 97
% Daily Value*
Fat 10.73g17%
Saturated Fat 1.954g10%
Trans Fat 0.043g
Polyunsaturated Fat 4.971g
Monounsaturated Fat 2.97g
Cholesterol 155mg52%
Sodium 348mg15%
Potassium 321mg9%
Carbohydrates 7.2g2%
Fiber 1g4%
Sugar 2.46g3%
Protein 5.49g11%
Vitamin A 120IU2%
Vitamin C 1.8mg2%
Calcium 26mg3%
Iron 1.48mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

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