These crispy fried mushrooms, paired with a smoky and tangy chipotle sauce, create a perfect balance of flavors and textures. Each bite of the mushrooms is crispy on the outside, juicy on the inside, while the chipotle sauce adds a fiery kick, making it a delicious and unique snack or appetizer.
Recipe Tips and Tricks
- For extra crispiness, double-dip the mushrooms in flour and breadcrumbs.
- Use fresh mushrooms for the best texture.
- Adjust the heat of the chipotle sauce by adding more or less chipotle in adobo.
- Serve immediately for the crispiest result.
Fried Mushrooms with Chipotle Sauce
Crispy fried mushrooms paired with smoky chipotle sauce for a delicious appetizer or snack with a spicy twist.
Ingredients
- 1 lb 450g fresh mushrooms (button or cremini)
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg
- 1 cup buttermilk
- Vegetable oil for frying
Chipotle Sauce:
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 1-2 tbsp chipotle peppers in adobo sauce to taste
- 1 tsp lime juice
- ¼ tsp salt
Instructions
- Clean and trim mushrooms, removing stems if needed.
- In a bowl, whisk together flour, breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.
- In another bowl, whisk the egg and buttermilk.
- Dip each mushroom in the buttermilk mixture, then coat thoroughly with the flour mixture.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry the mushrooms in batches until golden brown, about 4-5 minutes per batch. Remove and drain on paper towels.
- For the chipotle sauce, blend mayonnaise, sour cream, chipotle peppers, lime juice, and salt until smooth.
- Serve the fried mushrooms with the chipotle sauce on the side for dipping.
Notes
- Use a thermometer to monitor the oil temperature for crispy mushrooms.
- For a vegetarian twist, substitute buttermilk with a plant-based alternative.
- Make extra chipotle sauce to drizzle over other dishes like tacos or burgers!
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