Sarah Brown
Deep-fried mushrooms are a delicious snack or appetizer, perfect for dipping and sharing with friends. They are surprisingly easy to make, and this guide will take you through the process step-by-step. You'll be enjoying crispy, golden mushrooms in no time! The key to achieving that perfect crunch lies in the preparation and cooking method, so read on to discover how to create this mouth-watering treat.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Button mushrooms, cremini, chestnut, portobello, chanterelle (girolle), oyster mushrooms |
| Marinade | Soy sauce, Worcestershire sauce, balsamic vinegar, garlic powder, salt, pepper, thyme |
| Marinade duration | 30 minutes to 1 hour |
| Battering | Flour, beer, egg, breadcrumbs (Panko) |
| Frying oil temperature | 175-180°C/350-356°F |
| Frying duration | 2-7 minutes |
| Frying oil type | Vegetable, sunflower, rapeseed, peanut, or any oil with a high smoking point |
| Serving | Sprinkle with parsley, serve with vegan ranch dressing |
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What You'll Learn
Preparing the mushrooms
Cleaning and Trimming:
Start by selecting fresh mushrooms. Use a damp paper towel or a damp cloth to gently wipe and clean each mushroom. You can also use a wet sponge if the mushrooms are very dirty. Avoid rinsing or soaking them in water, as mushrooms tend to absorb water, which can affect the final texture.
Next, trim the stems. Remove any woody, soft, or tough ends. You can also trim the stalks if they are long or uneven, but it is recommended to keep them intact if they are short.
Sizing and Marinating:
If you are using large mushrooms, cut them into halves or quarters to ensure even cooking. Smaller mushrooms are preferable as they cook through nicely during the short frying time.
For added flavour, you can marinate the mushrooms. In a zip-lock bag, combine soy sauce, Worcestershire sauce, balsamic vinegar, garlic powder, salt, and black pepper. Add the mushrooms to the bag, seal it, and shake well. Let the mushrooms marinate for 30 minutes to an hour, shaking occasionally to distribute the marinade evenly.
Battering and Coating:
In a bowl, mix flour with spices or seasonings of your choice. Toss the cleaned and trimmed mushrooms in this flour mixture, ensuring they are evenly coated.
Prepare a batter by mixing flour, beer, and seasonings in one bowl. In a separate bowl, whisk together carbonated water, buttermilk, and an egg. Sift the flour mixture into the wet ingredients and combine well.
Dip the floured mushrooms into the batter, letting any excess drip off. Then, coat the battered mushrooms in breadcrumbs (preferably Panko) for a light and crispy texture. Repeat the process for a double coating if desired.
Oil Temperature and Frying:
Heat enough oil in a deep pot or pan to a depth of about 3-4 inches. Vegetable oil, sunflower oil, rapeseed oil, or peanut oil are good choices. Heat the oil to around 175-180°C (350-356°F).
Carefully lower the coated mushrooms into the hot oil using a slotted spoon. Fry in batches to avoid overcrowding, which can lower the oil temperature. Fry for 2-3 minutes or until the mushrooms turn golden brown. Stir and turn them occasionally to ensure even frying.
Remove the fried mushrooms from the oil with a slotted spoon and place them on a cooling rack with paper towels underneath to absorb excess oil.
Your deep-fried mushrooms are now ready to be served and enjoyed!
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Making the batter
Once the mushrooms are cleaned, trim the ends of the stems and cut them into halves or quarters, depending on their size. The ideal mushroom size is small, as they will cook through nicely during the short frying time. Button mushrooms are a good variety to use, as they have a mild flavour that pairs well with the batter and any sauces.
Now, you can start making the batter. In a bowl, mix together flour and your choice of spices. Common spices used include salt, pepper, garlic powder, and onion powder. You can also add some carbonated water, buttermilk, and an egg to the flour mixture, whisking until well combined. Alternatively, you can use beer instead of carbonated water for a unique flavour.
After preparing the batter, set up your breading station. Pour the breadcrumbs into a separate bowl and place it next to the bowl of flour-coated mushrooms and the batter. Panko breadcrumbs are a popular choice, as they create a light and crispy texture.
Finally, heat enough oil in a large saucepan or deep fryer to a depth of around 3-4 inches. You can use a variety of oils, such as vegetable, sunflower, or rapeseed oil. Heat the oil to around 175-180°C (350-356°F).
With the batter and oil ready, you can now coat the mushrooms and begin frying!
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Heating the oil
To begin, select an appropriate oil for deep frying. Oils with a high smoking point, such as vegetable, sunflower, or rapeseed oil, are recommended. It is advisable to avoid olive oil, as it may produce excessive smoke during the frying process.
Next, prepare your equipment by pouring the chosen oil into a deep pot or pan. Ensure you use a vessel with sufficient depth to accommodate the oil safely. The recommended depth of the oil layer is between 3 and 4 inches. This depth ensures that the mushrooms will be fully submerged during frying.
Now, turn on the heat. You should aim to heat the oil to a temperature between 175°C and 180°C (approximately 350°F to 356°F). This temperature range is ideal for achieving a golden brown and crispy exterior on your mushrooms. Use a thermometer, if possible, to monitor the oil's temperature accurately.
While the oil is heating, it is essential to be cautious. Hot oil can be dangerous, so keep your surroundings clear of any distractions or hazards. Ensure children and pets are not in the immediate vicinity. Additionally, prepare a safe area nearby to place the fried mushrooms once they are done. A cooling rack with paper towels underneath is ideal, as it allows excess oil to drain while preventing the mushrooms from becoming soggy.
Once the oil reaches the desired temperature, it's time to carefully add the mushrooms. Use a slotted spoon or a skimmer to gently lower the mushrooms into the hot oil. Work in batches to avoid overcrowding, which can cause the oil temperature to drop. Fry the mushrooms for approximately 2 to 3 minutes or until they achieve a golden brown colour. Stir or turn the mushrooms occasionally during frying to ensure even cooking.
By following these steps for heating the oil, you'll create the perfect environment for deep-frying mushrooms, resulting in a delicious, crispy treat.
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Frying the mushrooms
Next, prepare your breading station. You will need three bowls. In the first bowl, mix flour with your chosen spices. In the second bowl, whisk together carbonated water, buttermilk, and egg. In the third bowl, pour in your breadcrumbs. Toss the cleaned mushrooms in the flour and spice mixture, then dip them in the wet mixture, and finally coat them in breadcrumbs.
Now you are ready to fry the mushrooms. Heat oil in a deep pot or pan to between 175ºC/350°F and 180ºC/356°F. Use an oil with a high smoking point, such as vegetable, sunflower, or rapeseed oil. Avoid olive oil as it will smoke. You want the oil to be about 3-4 inches deep. Use a wooden spoon or skewer to test if the oil is hot enough; if bubbles form around the wood and float to the surface, it is ready. Carefully lower a few mushrooms at a time into the oil using a slotted spoon. Fry for 2-3 minutes, stirring them to ensure they cook evenly, until they are golden brown. Remove them with a slotted spoon and place them on a cooling rack with paper towels underneath to absorb any excess oil. Do not place them directly on paper towels, as they will steam and lose their crispiness.
Your crispy, golden mushrooms are now ready to serve! Sprinkle with parsley and serve with a vegan ranch dressing for dipping, if desired.
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Serving suggestions
Deep-fried mushrooms are a great snack and appetizer. They can be served with a variety of dips and sauces, such as:
- Ranch dressing
- Garlic aioli
- Cocktail sauce
- Horseradish dip
- Chipotle dip
- Drawn butter
You can also sprinkle some salt or herbs on the fried mushrooms for extra seasoning. Some people also like to add a bit of extra salt to the breadcrumb mixture.
Deep-fried mushrooms are best served warm immediately after being cooked, but they can be refrigerated and reheated.
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Frequently asked questions
Wipe the mushrooms with a damp paper towel or a wet sponge to clean them. Cut off the ends of the stems and halve or quarter them depending on their size. If the stalks are long, trim them, but they can otherwise be kept intact.
You can coat the mushrooms in flour, egg, and breadcrumbs. For the flour, plain or gluten-free flour works. For the breadcrumbs, Panko is a good option as it creates a light, flaky exterior.
Use an oil with a high smoking point, such as vegetable, sunflower, or rapeseed oil. Heat the oil to around 350-375°F (175-190°C).
Coat the mushrooms in flour, then dip them in a batter made of flour, beer, and seasonings. Next, coat the mushrooms in breadcrumbs. Carefully lower the mushrooms into the hot oil using a slotted spoon and fry for 2-3 minutes, stirring to ensure they cook evenly. Remove them from the oil when they are golden brown and drain on a rack with paper towels underneath.
