|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 3g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fried mushrooms are crispy on the outside, and tender and juicy on the inside, making for a fun snack or tasty appetizer. Whereas most fried mushroom recipes use a batter to coat the fungi, this recipe keeps things simple and ultra-easy with a quick dip in buttermilk and then a light dredge in seasoned flour, just like the best fried chicken. This is as much a method as it is a recipe, so feel free to make larger or smaller batches as befits your audience.
Both wild or cultivated mushroom varieties work equally well in this recipe. Be sure to clean wild morels thoroughly since their sponge-like texture tends to hold plenty of what we'll politely call grit from the forest floor. You may want to cut larger mushrooms into one-bite pieces, but that's a matter of taste. Serve with a horseradish dip or chipotle dip if you like.
Gather the ingredients.
Trim, then brush the mushrooms clean with a paper towel. Cut into pieces if desired.
Put the mushrooms in a medium bowl, pour over the buttermilk, and toss to coat. Set aside.
Pour about 1/2 inch of oil in a wide, heavy pot and bring to 350 F to 375 F over high heat. Adjust the heat to maintain that temperature range. It's best to test the temperature by using a thermometer, but dipping the handle of a wooden spoon into the oil works too. If the oil immediately bubbles around the handle, it is ready (if it doesn't bubble right away, it's not hot enough; if it bubbles quickly and violently, the oil is too hot).
While the oil heats, combine the flour and salt in a large bowl or re-sealable plastic bag.
Lift the mushrooms out of the buttermilk letting the excess buttermilk drip off. Toss them gently in the flour mixture to coat thoroughly.
Shake off any excess flour as you lift the mushrooms out of the flour.
Add enough mushrooms to the oil to form a single layer; if the mushrooms are too crowded, they'll become soggy and get oily instead of cooking evenly and turning golden and crunchy.
Fry until the mushrooms turn golden to medium brown and the mushrooms are tender all the way through, about 3 minutes. Transfer the mushrooms with tongs or a slotted spoon to a cooling rack set over paper towels. Repeat with the remaining mushrooms, only cooking as many as can fit in a single layer in the oil at a time.
Sprinkle the fried mushrooms with salt (if you're a salt lover, consider using big crystals of crunchy sea salt at this point) and serve hot.
You can enjoy as-is or serve your mushrooms with the dip or condiment of your choice.