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Buttermilk Fried Mushrooms with Spices
Kathie Clane

Buttermilk Fried Mushrooms with Spices

Crispy, golden mushrooms fried in a spicy buttermilk batter for a savory snack or appetizer. Perfectly seasoned and irresistible!
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour
Course: Uncategorized
Cuisine: American
Calories: 236
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g white button mushrooms, cleaned and stems trimmed
  • 1 cup buttermilk
  • 1 teaspoon hot sauce optional
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Vegetable oil for frying

Method
 

  1. Prepare the mushrooms: Clean the mushrooms with a damp cloth and trim the stems. Set them aside.
  2. Soak in buttermilk: In a large bowl, mix buttermilk and hot sauce. Add the mushrooms to the mixture, ensuring they are fully submerged. Let them soak for at least 30 minutes.
  3. Prepare the dry mixture: In a separate shallow dish, combine flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well.
  4. Coat the mushrooms: Remove mushrooms from the buttermilk, allowing excess liquid to drip off. Roll them in the dry mixture, ensuring an even coating.
  5. Heat the oil: In a deep skillet or Dutch oven, heat the oil to 350°F (175°C). The oil should be enough to submerge the mushrooms.
  6. Fry the mushrooms: Fry the coated mushrooms in batches, ensuring not to overcrowd the pan. Cook for about 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  7. Serve: Serve immediately with a dipping sauce of your choice, like ranch or spicy ketchup.

Notes

  • Adjust the spice level by varying the amount of cayenne pepper and hot sauce to your liking.
  • Fresh mushrooms work best for a tender, juicy texture, but you can use any variety you prefer.