Fried Mushrooms


Absolute perfection! I have never tasted a better Fried Mushroom in my life. My mushrooms were gigantic and I had to cut them into quarters. As much as I hate to fry food, I will fry these again in a heartbeat. When you bite into them, the breading stays attached and the flavor….oh my! If you love mushrooms like I do, you have to try this one!

Source: Kudos to for a fabulous recipe!





In a small bowl combine the flour, cornstarch, baking powder and salt.



Pour the water into the flour mixture.



Using a whisk, combine the flour mixture with the water until a

batter is formed and the flour mixture is all mixed in.



In a deep pan add enough oil so it is about 2”-3” deep.

Heat the oil over medium heat until a small drop of batter dropped in it sizzles.



Take a toothpick and insert it into a mushroom.



Completely cover the mushroom with the batter

allowing the excess batter to drip off.



Immediately drop the battered mushroom into the breadcrumbs,

making sure it is completely coated with the crumbs and removing the toothpick.



Carefully drop the breaded mushrooms in a single layer into the oil.



Using a slotted spoon, scoop the mushrooms out of the oil.

Let the excess oil run off and place the mushrooms onto a

plate that is covered with paper towels.

Let them cool for a few minutes then serve.


Fried Mushrooms



  • 10 oz fresh white mushrooms
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup water
  • 1-1/2 cups bread crumbs
  • vegetable oil for frying


  1. In a medium bowl mix the flour, cornstarch, baking powder and salt.
  2. Add the water to the flour mixture.
  3. Whisk it together into a batter.
  4. Using a toothpick, stab a mushroom and dip the mushroom into the batter. Remove mushrooms with the toothpick allowing the extra batter to drip off.
  5. Immediately place the battered mushroom into the bread crumbs and remove the toothpick.
  6. Heat oil 2”-3” deep over medium heat until a drop of batter sizzles when dropped into it.
  7. Carefully put the breaded mushrooms into the hot oil in a single layer until golden brown, turning over to brown both sides.
  8. Remove to a plate covered with paper towel to drain the oil.
  9. Let cool 5 minutes and serve.




  1. Oh yes – sounds yummy. I love mushrooms too – we used to pick gigantic ones in late summer from some riverside fields near us in Wiltshire. They were as big as dinner plates! No really we used to call them Horse mushrooms and they grew in fields that were once managed as water meadows and grazed by the large cart mates that used to pull the hay wagons. And once in an adjacent field we had a mushroom ‘whiteout’ – the whole 25 acre field covered in mushrooms. We gathered a few basketfuls making sure we cut them off at the stalk and cooked them every which way you could think of – even making some mushroom relish or ketchup.

  2. Delicious looking, dear Diana
    It goes well together with some dips, for example self-made mayonese (without eggs) with small sliced onions, a bit sugar and together with small diced pickles, a bit lemon in addition.

    Thanks for sharing my friend
    Now I am hungry 🙂

  3. Here we gather mushrooms from forests and dry and powder them to add to food when needed. I like your idea too we had garlic white bought mushrooms as side dish to roast chicken main course last night. Ill try your way next time sounds really good

    • Thank you! I don’t powder them but when they are on sale I buy a bunch, slice them and dehydrate the slices. I like to put the dehydrated mushrooms into homemade cream of mushroom soup!

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