Fried Mushrooms with Smoked Paprika Remoulade

By • April 12, 2011 17 Comments

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Author Notes: Fried mushrooms are one of my favorite fried foods (vying for the title with fried pickles). As with fried pickles, I prefer to slice the mushrooms instead of leaving them whole: More surface area means more fried goodness. I've experimented with different variations of the breading, but this one with panko and parsley is hard to beat. I've also included a recipe for smoked paprika remoulade, a nice dipping sauce if serving the mushrooms as an appetizer or snack. The mushrooms are also delicious atop a lightly dressed green salad with shavings of Pecorino cheese.EmilyC

Food52 Review: WHO: EmilyC is an environmental scientist who has been a member of the Food52 community for almost five years.
WHAT: Button mushrooms dredged in buttermilk, flour, panko, Italian parsley, and lemon zest, then fried and served with a mayonnaise-y paprika dipping sauce.
HOW: Dredge the button mushrooms in breading, then pan-fry in olive or canola oil until crispy and golden. Combine mayonnaise, chopped cornichons, mustard, smoked paprika, and lemon juice for an accompanying dipping sauce, then serve to a room of hungry people and watch them disappear.
WHY WE LOVE IT: Even for those of us who aren't fans of fried vegetables, these are irresistible. The lemon zest and parsley make the battered mushrooms tangy and light -- and the slightly sweet paprika will make you wonder why you've never thought to add it to remoulade before. Our advice: Serve these at your Super Bowl party -- they'll make even the most die-hard football fans take their eyes off of the screen, at least for a moment.
The Editors

Serves 4

For the fried mushrooms

  • 2 cups panko
  • 6 tablespoons flat-leaf parsley leaves
  • 1/2 cup all-purpose flour
  • 2/3 cup buttermilk
  • Zest of 1 lemon
  • 8 to 10 button mushrooms, stems removed and sliced 1/4-inch thick
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup olive or canola oil for frying

For the smoked paprika remoulade

  • 1/2 cup mayonnaise
  • 2 tablespoons cornichons, capers, or pickles, finely diced
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  1. To prepare the fried mushrooms, combine the panko and parsley in the bowl of a food processor, then pulse until finely ground. If you've just washed your parsley, dry it before adding it to the food processor.
  2. Set up a "breading" station with three low bowls. In the first bowl, add flour. In the second, add buttermilk. In the third, add the panko/parsley mixture, then stir in lemon zest and season with salt and pepper. (Set the lemon aside to use later -- see "Optional" note below.) Dunk the mushrooms into each bowl, covering them with flour, then buttermilk, then the panko/parsley mixture. Place the breaded mushrooms aside until ready to be fried.
  3. In a skillet, heat the oil until simmering. Fry the mushrooms in batches over medium to high heat, turning them, until golden and crispy, about 3 minutes total -- a fish spatula works well to flip the mushrooms without tearing the breading. Drain the mushrooms on a paper towel-lined plate, and sprinkle with salt. To keep the mushrooms warm, transfer them to a baking sheet -- fried mushrooms can be held in an oven at 225º F for 20 to 30 minutes.
  4. Optional: Instead of throwing away the lemon, add it to the fry. Slice the lemon as paper-thin as possible with a sharp knife or mandoline, then follow the same process as with the mushrooms to bread and fry the lemons.
  5. To prepare the smoked paprika remoulade, combine the mayonnaise, cornichons, mustards, smoked paprika, lemon juice, salt, and pepper in a small bowl and mix until combined.

More Great Recipes: Snacks|Vegetables|Appetizers|Pickles

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