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Prep time
30 minutes
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Cook time
20 minutes
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Serves
4
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
Test Kitchen Notes
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
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Ingredients
- For the fried mushrooms
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2 cups
panko
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6 tablespoons
flat-leaf parsley leaves
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1/2 cup
all-purpose flour
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2/3 cup
buttermilk
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Zest of 1 lemon
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10
button mushrooms, stems removed and sliced 1/4-inch thick
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1 pinch
salt and freshly ground black pepper, to taste
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1/3 cup
olive or canola oil for frying
- For the smoked paprika remoulade
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1/2 cup
mayonnaise
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2 tablespoons
cornichons, capers, or pickles, finely diced
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1 teaspoon
whole-grain mustard
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1 teaspoon
Dijon mustard
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1 teaspoon
smoked paprika
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1 tablespoon
lemon juice
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1 pinch
salt and freshly ground black pepper, to taste
Directions
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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.
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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.
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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.
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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.
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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.
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