Ingredients:

  • 1 lb Cremini or Button Mushrooms
  • 1 cup All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 2 Large Eggs
  • 2 tablespoons Milk or Buttermilk
  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Cornstarch
  • 4 cups Neutral High Smoke Point Oil (Canola, Vegetable, or Peanut)
  • 2 tablespoons Fresh Parsley (finely chopped)
  • 1 teaspoon Flaky Sea Salt
  • 1/2 teaspoon Dried Thyme

Instructions:

  1. Wipe mushrooms clean and slice uniformly into ¼-inch (6mm) pieces. Pat them very dry with paper towels.
  2. Prepare the dredging stations: 1) Whisk Flour, Fine Sea Salt, Pepper, and Garlic Powder in the first dish. 2) Whisk Eggs and Milk/Buttermilk in the second dish. 3) Combine Panko Breadcrumbs and Cornstarch in the third dish.
  3. Pour oil into the pot/fryer to 2 inches deep. Heat the oil to 350°F (175°C), monitoring with a thermometer.
  4. Working in small batches, dredge the dry mushrooms: toss in seasoned flour (shake off excess), dip fully in the egg wash, then press firmly into the Panko mixture, ensuring full coverage.
  5. Carefully lower small batches into the hot oil. Fry for 3–4 minutes until deeply golden brown, maintaining oil temperature between 340°F–350°F.
  6. Remove promptly with a slotted spoon and transfer immediately to a wire cooling rack set over a baking sheet to drain excess oil.
  7. While still piping hot, immediately sprinkle generously with the Herb Salt mixture (chopped parsley, flaky sea salt, dried thyme).
  8. Continue frying remaining batches, ensuring the oil returns to temperature between batches. Serve immediately for maximum crispness.