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. Wash the mushrooms and remove most of the stem.
  2. Pat mushrooms dry with a paper towel.
  3. Coat mushrooms with flour, lightly tap to remove excess flour.
  4. Dip in eggs.
  5. Coat with bread crumbs.
  6. Set on a rack for a few minutes, so batter sets/dries.
  7. Heat the oil in the deep fryer to 375 degrees. Pay close attention to grease while it heats. Cooking with oil at high heat levels can be dangerous!
  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

I used panko in lieu of the bread crumbs because I like the super crunch to contrast with the juiciness of the mushrooms. This was my first time deep drying mushrooms in a fryer and your guide helped a lot! I do agree that 375 may be too hot for the suggested 3-4 minutes. Mine were golden in about a minute and after flipping, maybe an additional thirty seconds. I used the old ziplock bag trick to avoid the majority of the mess. You might waste a little bit more product but it's worth it to me. If you make them often enough you can tailor the amount to reduce waste.

vintagegoth June 05, 2016

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