Fried Mushrooms

Fried mushrooms recipe

​The Spruce / Nita West

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 4 to 6 servings

Fried mushrooms are crispy on the outside, tender and juicy on the inside. It is remarkable how frying turns mushrooms into a fun snack or appetizer. 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.

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.


  • 1 pound mushrooms
  • 1/2 cup buttermilk
  • 1 cup flour
  • 1 teaspoon fine sea salt (plus more for sprinkling)
  • Oil (peanut, vegetable, grapeseed, or canola oil, for frying)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fried mushrooms
    ​The Spruce / Nita West
  2. Trim, rinse, and thoroughly dry the mushrooms. Cut into pieces if desired.

    Trim and rinse mushrooms
    ​The Spruce / Nita West
  3. Put the mushrooms in a medium bowl, pour the buttermilk over them, and toss them with the buttermilk to coat. Set aside.

    Mushrooms in medium bowl
    ​The Spruce / Nita West
  4. Bring about 1/2 inch of oil in a wide, heavy pot 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 hot enough to fry the mushrooms; if it doesn't bubble right away, it's not hot enough; if it bubbles quickly and violently, the oil is too hot.

    Bring oil in a pot
    ​The Spruce / Nita West
  5. While the oil heats, combine the flour and salt in a large bowl or re-sealable plastic bag.

    Combine flour and salt
    ​The Spruce / Nita West
  6. Drain the mushrooms or lift them out of the buttermilk. Toss them gently in the flour mixture to coat them thoroughly.

    Dip mushrooms in flour
    ​The Spruce / Nita West
  7. Shake any excess flour off the mushrooms as you lift them out of the flour.

  8. Add enough mushrooms to the oil to form a single layer. The single-layer bit is key: if the mushrooms are too crowded and not free to bob around in the hot oil a bit, instead of cooking evenly and turning golden and crunchy, bits will remain soggy and get oily.

    Add mushrooms to oil
    ​The Spruce / Nita West
  9. Fry until they turn golden to medium brown and the mushrooms are tender all the way through—about 3 minutes.

    Fry until golden brown
    ​The Spruce / Nita West
  10. Transfer the mushrooms with tongs or a slotted spoon to a cooling rack set over paper towels and sprinkle with more salt (if you're a salt lover, consider using big crystals of crunchy sea salt at this point) and serve hot.

    Transfer mushrooms to paper towel
    ​The Spruce / Nita West
  11. Repeat with remaining mushrooms, only cooking as many as can fit in a single layer in the oil at a time.

    Repeat with remaining mushrooms
    ​The Spruce / Nita West
  12. You can serve your mushrooms with the dip or condiment of your choice. A horseradish dip or chipotle dip goes well with mushrooms.

    Serve fried mushrooms
    ​The Spruce / Nita West
  13. Enjoy!