Total Time
Prep 5 mins
Cook 4 mins

Just a quick and easy recipe. I tried to find one on here, but this is the bare bones and very yummy!

Ingredients Nutrition


  1. Heat the oil in the deep fryer to 375 degrees.
  2. Wash the mushrooms and remove most of the stem.
  3. Pat mushrooms dry with a paper towel.
  4. Coat mushrooms with flour, lightly tap to remove excess flour.
  5. Dip in eggs.
  6. Coat with bread crumbs.
  7. Set on a rack for a few minutes, so batter sets/dries.
  8. Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
  9. Drain on paper towels and serve.
Most Helpful

This was extremely yummy! Reminded me of the mushrooms we had at the bar/grill I worked at in college! I had rather large mushrooms, so I quartererd them, which worked well. Very messy to make, but worth it!

Lacer October 27, 2007

Welcome to the gang, Bekah's dude! When I looked at your recipes, I thought "oh, I like mushrooms, I hope these fried ones don't turn out too greasy.." and I wasn't disappointed! Here's the formal review: I put flour, egg, and breadcrumbs in seperate cereal bowls because nothing else was clean. I didn't use nearly the full amount of flour; half would have been sufficient. The egg got pretty well used up since it wasn't beaten to a smithereen. I started out with about 1/2 cup of breadcrumbs and that was perfect. However, the mushrooms I used were about 1"-1.5" in diameter, thus less coating. I would recommend a smaller mushroom to get more of that bread-crumby-goodness on each mushroom. By the time I got done breading all of the mushrooms, the first ones were set enough to fry. I heated my oil a little hot, I think, as it took about 20 seconds for them to be a nice dark gold color. They were putting off a ton of steam; thus, little grease. For fun, I "double dipped" one of them (flour, egg, crumbs, egg, crumbs) and it came out a little crunchier, but nothing special. They were eaten within minutes of frying, and the 2 reasons it took us that long were, well, they started out dang hot, and I snapped a pic. They were nice and juicey on the inside with a burst of wonderul mushroom flavor, and tasty crunchy stuff on the outside. My husband says to add salt, but I liked them as-were. This is a must for sides in the future. I would recomend serving them post-haste as they lose heat pretty quickly.

Annie H October 13, 2004

very good and crispy.

momma213 August 30, 2010