Chicken Fried Mushrooms with Gravy (Printable)
Crispy golden mushrooms with rich creamy peppery gravy. Vegetarian comfort food ready in 45 minutes.
# What You'll Need:
→ For the Mushrooms
01 - 1 lb large button or cremini mushrooms, cleaned and stems trimmed
02 - 1 cup buttermilk
03 - 1 tsp hot sauce (optional)
→ For the Dredging
04 - 1 cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp smoked paprika
09 - ½ tsp cayenne pepper
10 - 1 tsp salt
11 - ½ tsp black pepper
→ For Frying
12 - 2 cups vegetable oil (for frying)
→ For the Gravy
13 - 2 tbsp unsalted butter
14 - ¼ cup all-purpose flour
15 - 2 cups whole milk
16 - ½ tsp black pepper
17 - ½ tsp salt
18 - ¼ tsp garlic powder (optional)
# Directions:
01 - In a large bowl, whisk buttermilk with hot sauce if using. Add mushrooms and toss to coat thoroughly. Let marinate for 15 minutes to absorb flavors.
02 - Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow dish. Mix well to distribute spices evenly.
03 - Remove mushrooms from buttermilk, allowing excess to drip off. Press into flour mixture to coat thoroughly. For extra crunch, dip dredged mushrooms back into buttermilk and repeat the flour coating process.
04 - Heat oil in a deep skillet or pot to 350°F. Fry mushrooms in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy. Drain on paper towel-lined plate to remove excess oil.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Gradually whisk in milk, then add black pepper, salt, and garlic powder. Cook, whisking constantly, for 3 to 5 minutes until thickened and smooth.
06 - Arrange fried mushrooms on a serving platter. Pour warm gravy over the top or serve on the side for dipping. Best enjoyed immediately while crispy.
# Expert Advice:
01 -
- That shattering crunch when you bite through the coating is absolutely addictive
- The gravy comes together in minutes but tastes like it simmered all afternoon
02 -
- Don't overcrowd the pan or your mushrooms will steam instead of getting crispy
- Let the fried mushrooms rest on a wire rack not paper towels so they stay crisp on all sides
03 -
- Let your dredged mushrooms sit for 5 minutes before frying to help the coating set
- Season your gravy at the very end after it has thickened completely