Best 20 Fried Mushrooms Recipes

DEEP FRIED MUSHROOMS

Steps:

• In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
• Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

AIR FRYER FRIED MUSHROOMS

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Beat eggs in a bowl. Combine flour, all bread crumbs, kosher salt, onion powder, garlic powder, pepper, paprika, and seafood seasoning in a separate bowl.
• Dip mushrooms first in eggs, then in seasoned flour. Dip back into the eggs and into the seasoned flour again. Place on a plate.
• Place a batch of mushrooms in the air fryer basket, making sure none are overlapping. Spray with nonstick cooking spray. Cook for 6 minutes. Shake basket and spray any chalky spots with nonstick cooking spray. Cook for 6 minutes more. Repeat with remaining mushrooms.

FRIED MUSHROOMS

Steps:

• Mix flour, cornstarch, baking powder and salt in a bowl.
• Add water to make a batter.
• Dip clean mushroom into batter letting excess batter drip off.
• I find it easier to stick a toothpick into the mushroom to dip it.
• After dipping into batter roll in Panko breadcrumbs to coat.
• Deep fry in oil until golden.
• We like to serve with cocktail sauce.

STIR FRIED SNOW PEAS AND MUSHROOMS

Steps:

• In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
• Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
• Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
• Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

DEEP FRIED MUSHROOMS

Steps:

• Wash the mushrooms and remove most of the stem.
• Pat mushrooms dry with a paper towel.
• Coat mushrooms with flour, lightly tap to remove excess flour.
• Dip in eggs.
• Coat with bread crumbs.
• Set on a rack for a few minutes, so batter sets/dries.
• 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!
• Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
• Drain on paper towels and serve.

STIR-FRIED SHRIMP AND MUSHROOMS

Steps:

• In a large skillet or wok, saute garlic in oil for 1 minute. Add the shrimp, mushrooms and onions; stir-fry for 1 minute. Stir in the broth; cook 2 minutes longer or until shrimp turn pink. Serve with rice; garnish with lemon.

DEEP FRIED MUSHROOMS

Steps:

• 1. Combine egg and milk in a small mixing bowl.
• 2. Combine flour, salt, and pepper in another small mixing bowl.
• 3. Dip mushrooms into egg/milk mixture. Roll in flour mixture to coat thoroughly. Dip in milk mixture again, and roll in flour mixture again.
• 4. Fry in a deep fat fryer at 375 degrees until golden brown.
• 5. Remove from oil and drain on paper towels.

SIMPLE FRIED MOREL MUSHROOMS

Steps:

• Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
• Place flour in a shallow bowl.
• Heat vegetable shortening in a large skillet until very hot.
• Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
• Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

STIR-FRIED MUSHROOMS WITH BABY CORN

Steps:

• Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated.
• Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
• Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

STIR FRIED SHRIMP AND MUSHROOMS

Steps:

• Saute garlic in oil, in skillet or wok for 1 minute.
• Add shrimp, mushrooms and onions.
• Stirfry for 1 minute.
• Stir in broth.
• Cook 2 minutes longer, or until shrimp turn pink.
• Serve over rice.
• Garnish with lemon.

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY

Steps:

• Whisk together cornstarch and 1 tsp.water in bowl.
• Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
• Heat 1 Tbs. canola oil in large skillet over medium high heat.
• Stir-fry tofu7 minutes, or until golden brown.
• Transfer to plate.
• Add 1 Tbs. oil to pan.
• Stir-fry bok choy 4 minutes, transfer to plate.
• Add remaining 1 Tbs. oil to pan.
• Stir-fry mushrooms 2 minutes or until tender.
• Return tofu and bok choy to pan.
• Stir in soy sauce mixture and stir-fry 1 minute until hot.

DEEP-FRIED MOREL MUSHROOMS

Steps:

• Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
• Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
• Whisk milk and egg together in a small bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
• Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

DEEP FRIED BREADED MUSHROOMS

Steps:

• Leave mushrooms whole, trimming stems if you prefer, but not necessary.
• Mix garlic, chili powder, any other seasonings you would like with eggs and beat with fork for about a minute or two in a medium bowl.
• Put mushrooms in and let sit for a couple minutes.
• Dip mushrooms into bread crumbs, coating as thoroughly as possible, and fry in batches for 4-5 minutes.
• serve with soy sauce, ranch dressing, or your favorite dip.

FRIED MOREL MUSHROOMS DONE RIGHT

Steps:

• Using a small, sharp knife, Cut Morels in half "long ways." For exceptionally large mushrooms, cut them in half long ways, then again long ways, so that you get 4 equal pieces.
• Fill a bowl (approximately a gallon) with hot tap water. As hot as your sink will make it. Add roughly 1 cup of salt to the water and stir well until salt dissolves.
• Soak the Morels in the hot salt water for about 4 minutes. Everyone will tell you that you need to soak them overnight, but don't believe them. This step is intended to kill and remove the bugs from the mushrooms. There are no forest bugs that can survive under hot salt water for 4 minutes. If you soak them overnight, it damages the flavor of the mushrooms, adds too much salt water, and leaves them soggy. 4 minutes is all you need.
• Fill a shallow bowl with CAKE flour (yes, there's a difference). Add about 1 tablepoon of salt and 2 tablespoons of pepper. Sift and mix well. This is your Dry Batter Bowl.
• In a second bowl, beat 4 eggs and add in about 1 tablespoon of Milk and about a quarter cup of Club Soda. This will give the batter a light, crispy, tempura style. This is your wet batter bowl.
• At your sink put a sieve/colander/strainer in one side of the sink and get your soaking morel bowl to the left of that. Turn your sink on cold, at the lowest stream you can without it just dripping. The sink should just barely be on. Individually take each mushroom piece out of the salt water, and gently rinse it off under the old sink to remove and dirt or dead bugs. Then put the piece in the sieve to drip dry.
• Mushrooms should go FIRST into the Wet Batter, SECOND into the Cake Flour, and then THIRD knock off all the excess clumps and repeat until all mushrooms are coated with the flour batter. For that THIRD step, there are Plastic Tubs that you can buy that helps you batter almost anything. This works the best, but if you don't have that, just use a big Ziplock Bag to shake the mushrooms up in to get them well coated with the flour.
• Put your floured mushroom bowl in the fridge for about 30 minutes if you have time. This allows for the batter to stick better to the mushrooms.
• Fill your grease pan (skillet or pot) with Lard and heat to about 360 degrees. Don't use Vegetable oil or anything besides Lard. I know, it's unhealthy and no one uses Lard anymore, but it's the only way to make your mushrooms NOT taste like oil. Vegetable Oil, Peanut Oil, and Shortening will all leave your mushrooms tasting like oil. Use Lard! You only get this once a year, so forget about "healthy" and do 'em up right!
• To test if your oil is hot enough, toss a little bit of flour in the pan. If it bubbles, then the oil is hot enough.
• Toss the 'shroom in the oil. Let it fry for about a minute, then flip it and fry for another minute. Don't put more than 5 or so in the oil at one time because tossing cold mushrooms in the oil will cool it down.
• Allow the mushrooms to cool on paper towel.
• Add salt or Garlic Salt, or Lawry's Seasoned Salt as desired and eat. My personal favorite is Tony Chacheres Cajun Creole Salt, a little bit of garlic (salt or powder) and Coarse ground Black Pepper.

STIR FRIED SNOW PEAS WITH MUSHROOMS

Steps:

• String the snow peas.
• Heat a skillet over high heat and add the peanut oil.
• When hot, add the mushrooms and stir briefly over high heat.
• Add the garlic, ginger, and snow peas, and stir until well coated with the oil.
• Add the salt and sugar.
• Continue to stir over high heat until most of the liquid has disappeared and the peas are crisp yet tender.
• Serve sprinkled with the sesame oil.
• Delicious as a side dish for Kimke's Teriyaki Ginger Salmon.

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
• Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
• Stir in the rices, mix well, and heat through.

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL

Steps:

• Take the cooked rice out of the refrigerator, and set it aside at room temperature.
• In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
• Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
• Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
• Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

DEEP FRIED MUSHROOMS WITH HORSERADISH SAUCE

Steps:

• Clean mushrooms and pat dry. Set aside.
• In a mixing bowl, add flour, garlic powder, onion powder, lemon pepper, ground mustard, egg, and beer.
• Whisk together ingredients until smooth.
• In a separate container, put bread crumbs and set aside.
• Preheat deep-fryer to 375 degrees.
• Place mushrooms in beer batter and cover thoroughly.
• Remove mushrooms from beer batter and place in container with bread crumbs. Cover thoroughly.
• Remove mushrooms from bread crumbs and place into deep-fryer.
• Cook for 5-7 minutes.
• Remove from deep-fryer and put in separate container.
• Season to taste with seasoning salt.
• For sauce -- in an empty bowl add mayonnaise, horseradish, lemon pepper, lemon juice, onion powder, garlic powder and dill weed.
• Mix ingredients thoroughly.
• Add salt and pepper to taste.