Save These golden, crispy mushrooms deliver all the comfort of classic fried chicken with a satisfying vegetarian twist. Each mushroom is marinated in tangy buttermilk, coated in a seasoned flour blend with cornstarch for extra crunch, then fried to perfection. The creamy peppery gravy complements the crispy exterior beautifully, making this dish perfect for serving over mashed potatoes or alongside coleslaw.
The double-dredging technique ensures an irresistibly crispy coating that stays crunchy even when drizzled with warm gravy. Adjust the cayenne for your preferred heat level, and consider adding fresh thyme or parsley to the gravy for an aromatic finish.
The first time I made these, my meat-loving brother took three helpings before finally asking what kind of chicken I used.
I discovered this recipe during a long winter when I was craving something indulgent but wanted to keep things meat-free.
Ingredients
- Large button or cremini mushrooms: These hold their shape beautifully during frying and have just the right meaty texture to stand up to the crunchy coating
- Buttermilk: The tang here does double duty tenderizing and adding subtle flavor that cuts through the richness
- Cornstarch in the dredge: This is my secret for extra crunchiness without making the coating too heavy
- Smoked paprika: Adds that golden color and a subtle smokiness that makes people think of fried chicken
- Whole milk for gravy: Don't skip this rich element it balances the crispy mushrooms perfectly
Instructions
- Get those mushrooms soaking:
- Whisk buttermilk and hot sauce together then add mushrooms to coat completely letting them sit for about 15 minutes while you prep everything else
- Mix up your coating:
- Combine flour cornstarch and all those spices in a shallow dish until everything looks perfectly uniform
- Double dredge for maximum crunch:
- Lift mushrooms from the buttermilk shake off excess then press firmly into the flour mixture before dipping back in buttermilk and giving them a second coat
- Fry until golden perfection:
- Heat your oil until it reaches 180C (350F) then fry mushrooms in batches for 4 to 5 minutes turning them occasionally until they are deeply golden and sound hollow when tapped
- Whisk up that gravy:
- Melt butter then whisk in flour cooking for a couple of minutes before slowly streaming in milk and stirring until everything thickens into silky perfection
Save These have become my go-to when I want to serve something that feels special and comforting without spending hours in the kitchen.
Getting That Perfect Crunch
The double coating method is what restaurant kitchens use to get that ultra crispy exterior that stays crunchy even under gravy.
Gravy Secrets
Whisking constantly while adding the milk prevents lumps and cooking the flour butter mixture for those extra minutes develops a nutty flavor.
Serving Ideas
Mashed potatoes are the obvious partner but these also work beautifully over buttered toast or alongside a crisp green salad to balance the richness.
- Make extra gravy because everyone will want seconds
- Keep fried mushrooms warm in a 200F oven while you finish batches
- Serve immediately for the best crunch to gravy ratio
Save There is something deeply satisfying about vegetarian comfort food that does not apologize for being indulgent.
Recipe FAQs
- → Can I make these mushrooms ahead of time?
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For best results, fry the mushrooms just before serving. They can be breaded up to 2 hours ahead and stored in the refrigerator. Reheat in a 200°C oven for 10 minutes to restore crispiness before adding gravy.
- → What type of mushrooms work best?
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Large button or cremini mushrooms are ideal because they hold their shape well during frying and provide a meaty texture. Portobello slices also work wonderfully for larger portions.
- → How do I get the crispiest coating?
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The double-dredging method creates the crunchiest results. Dip mushrooms in buttermilk, flour, buttermilk again, then flour once more. Letting them rest for 10 minutes before frying also helps the coating adhere better.
- → Can I bake these instead of frying?
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Yes, arrange breaded mushrooms on a baking sheet sprayed with oil and bake at 200°C for 20-25 minutes, flipping halfway. They won't be quite as crispy as fried, but still delicious.
- → How do I prevent the gravy from becoming lumpy?
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Whisk the flour into the melted butter continuously for 1-2 minutes to cook out the raw flour taste. When adding milk, pour it slowly while whisking constantly to ensure smooth incorporation.
- → What sides pair well with this dish?
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Mashed potatoes are the classic pairing, soaking up the extra gravy. Coleslaw adds refreshing crunch, while steamed green beans or roasted vegetables provide balance to the rich flavors.
