Ingredients
Scale
- 1 pound cremini mushrooms, sliced
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the mushrooms: Gently clean the mushrooms with a damp paper towel to remove any dirt. Slice them into even pieces, about 1/4 inch thick.
- Set up the dredging station: In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. In another shallow dish, place the beaten eggs. In a third shallow dish, add the panko breadcrumbs.
- Dredge the mushrooms: Working in batches, dredge each mushroom slice in the flour mixture, then dip it into the beaten eggs, and finally coat it thoroughly with the panko breadcrumbs. Press the breadcrumbs gently to adhere.
- Fry the mushrooms: Heat about 1 inch of vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded mushrooms to the hot oil in a single layer, being careful not to overcrowd the pan.
- Cook for 2-3 minutes per side, or until golden brown and crispy. Remove the fried mushrooms with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Prepare the garlic aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, pepper, and fresh parsley until well combined. Taste and adjust seasonings as needed.
- Serve: Serve the crispy fried mushrooms immediately with the garlic aioli for dipping. Garnish with extra parsley, if desired.
Notes
For extra crispy mushrooms, double dredge them by coating them in flour, egg, panko, then egg and panko again. Store leftover fried mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for best results. The garlic aioli can be made ahead of time and stored in the refrigerator for up to 3 days. If you don’t have cremini mushrooms, you can use other varieties such as button mushrooms or oyster mushrooms. Serve with extra lemon wedges for a burst of freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg