Go Back
Panko-Crusted Fried Mushrooms
Kathie Clane

Panko-Crusted Fried Mushrooms

Crispy panko-crusted fried mushrooms, golden and savory, make the perfect appetizer or snack with a choice of dipping sauces.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes
Course: Uncategorized
Cuisine: American
Calories: 757
Ingredients Method Notes

Ingredients
  

  • 250 g button or cremini mushrooms cleaned and stems trimmed
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 cup vegetable oil for frying
  • Optional: parsley finely chopped (for garnish)

Method
 

  1. Prepare the Mushrooms: Pat the mushrooms dry with a paper towel and set aside.
  2. Set Up Coating Stations: In one bowl, mix flour, garlic powder, paprika, salt, and black pepper. In a second bowl, whisk the eggs. Place panko breadcrumbs in a third bowl.
  3. Coat the Mushrooms: Roll each mushroom in the flour mixture, dip it in the beaten eggs, and coat it thoroughly with panko breadcrumbs. For extra crunch, repeat the egg and breadcrumb steps.
  4. Heat the Oil: Heat vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
  5. Fry the Mushrooms: Carefully place mushrooms in the hot oil, frying in small batches for 2–3 minutes or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
  6. Serve and Enjoy: Garnish with parsley and serve immediately with your favorite dipping sauce.

Notes

  • Avoid overcrowding the frying pan to maintain the oil's temperature.
  • Keep fried mushrooms warm in an oven at 200°F (95°C) if making in batches.