One Pot Chicken and Rice
These crispy, golden-brown breaded mushrooms are a savory treat that makes for the perfect appetizer or snack.
Coated in a flavorful blend of seasonings, then deep-fried to perfection, each bite offers a satisfying crunch and a burst of delicious flavor.
Paired with your favorite dipping sauce, they’re sure to be a hit at any gathering or as a comforting, indulgent snack. Whether served on their own or as a side, these mushrooms are irresistible!
Why You’ll Love This Recipe:
People will love this recipe because it delivers the perfect balance of crunchy, golden-brown coating and tender, earthy mushrooms inside.
The combination of flavorful spices, including garlic, cayenne, and basil, creates a savory kick that keeps you coming back for more.
The crispy texture adds a satisfying crunch with every bite, while the mushrooms offer a juicy, tender center.
Whether paired with ranch or a spicy dipping sauce, this dish is an irresistible comfort food that works for any occasion, from casual snacking to entertaining guests.
Key Ingredients:
Button Mushrooms: Fresh and tender, these mushrooms are the perfect bite-sized base for the crispy coating.
Seasoned Breadcrumbs: Provide a flavorful crunch that forms the perfect golden crust.
Flour: Acts as the base for the dry coating, helping the egg and breadcrumbs stick to the mushrooms.
Eggs & Milk: Create a light, flavorful coating that helps the breadcrumbs adhere to the mushrooms.
Garlic Powder, Oregano, Basil, and Thyme: A blend of aromatic herbs and spices that elevate the flavor of the mushrooms.
Cayenne Pepper & Red Chili Flakes: Add a subtle heat and spice, balancing the savory flavors.
Vegetable Oil: Used for deep-frying, ensuring a crispy, golden texture.
One Pot Chicken and Rice
Ingredients:
16 oz button mushrooms (stems removed)
1 cup seasoned breadcrumbs
½ cup flour
2 eggs
⅛ cup milk
½ tsp dried oregano
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp black pepper
Salt to taste
¼ tsp red chili flakes
¼ tsp dried basil
¼ tsp dried thyme
Vegetable oil (for frying)
Instructions:
Prepare the Mushrooms:
Clean the mushrooms thoroughly and lightly sprinkle with salt. Set them aside to rest.
Set Up Coating Station:
Use three shallow dishes or bowls:
Dish 1: Combine the flour, oregano, garlic powder, cayenne, black pepper, salt, chili flakes, basil, and thyme.
Dish 2: Whisk the eggs with ⅛ cup milk.
Dish 3: Mix the breadcrumbs, seasoning with extra salt, pepper, garlic powder, and red chili flakes (optional).
Bread the Mushrooms:
Roll the mushrooms in the flour mixture until evenly coated.
Dip them into the egg mixture, ensuring full coverage.
Coat the mushrooms in the breadcrumb mixture until fully covered.
Place coated mushrooms on a clean plate, and repeat until all are breaded.
Fry the Mushrooms:
Heat a skillet or deep pan with 1–2 inches of vegetable oil to 350°F. Use a thermometer for accuracy.
Fry the mushrooms in small batches (about 6 at a time), flipping halfway, for 6–10 minutes until golden brown.
Allow the oil to return to the proper temperature between batches.
Drain and Serve:
Remove the mushrooms from the oil and let them drain on a paper towel-lined plate.
Serve immediately with your favorite dipping sauce, such as ranch or spicy aioli.
Enjoy your crispy, flavorful mushrooms as a delightful appetizer or snack!
Notes:
Frying Temperature: Maintain the oil temperature at 350°F to ensure the mushrooms cook evenly and get crispy without absorbing too much oil. Using a thermometer is the best way to monitor the temperature.
Coating Tips: Be sure to coat the mushrooms thoroughly in each stage—flour, egg, and breadcrumbs. This will help ensure the breading stays intact during frying.
Batch Frying: Fry the mushrooms in small batches to prevent overcrowding the pan. This ensures they cook evenly and maintain their crispy texture.
Customizing Spices: Feel free to adjust the spices to suit your taste. Add more cayenne for heat, or try different herbs like parsley or Italian seasoning for variation.
Drain Excess Oil: After frying, place the mushrooms on a paper towel-lined plate to absorb any excess oil, keeping them crispy.
Make-Ahead Option: You can bread the mushrooms in advance and refrigerate them until ready to fry, which makes prep easier when you’re ready to serve.
Nutrition Information:
YIELDS 4 | SERVING SIZE: 1
Calories: 250 kcal | Protein: 5g | Carbohydrates: 30g | Fiber: 3g | Sugars: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 500mg
Frequently Asked Questions:
Can I bake these mushrooms instead of frying them?
Yes, you can bake the mushrooms!
Preheat your oven to 400°F (200°C), place the breaded mushrooms on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Can I make these mushrooms ahead of time?
Yes, you can bread the mushrooms ahead of time and store them in the fridge for a few hours before frying.
This helps the breading set and ensures a crispier result.
Can I use a different type of mushroom?
While button mushrooms are the most common choice, you can also use cremini or portobello mushrooms.
Keep in mind that larger mushrooms, like portobellos, may require more time to cook.
Can I make these mushrooms spicier?
Yes, if you enjoy extra heat, you can increase the cayenne pepper or add some hot sauce to the egg mixture.
You could also use a spicier chili powder or add finely chopped fresh jalapeños to the breadcrumbs.
How can I store leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
To reheat, place them on a baking sheet and bake at 350°F (175°C) for about 10 minutes to restore their crispiness.
Can I use panko breadcrumbs instead of regular breadcrumbs?
Yes, panko breadcrumbs will give the mushrooms an even crunchier texture, as they are lighter and flakier than regular breadcrumbs.
They are a great option for achieving an extra-crispy coating.
Do I need to remove the stems from the mushrooms?
Yes, it’s important to remove the stems as they can make the mushrooms harder to coat evenly and may affect the final texture.
Use fresh button mushrooms for the best results.
How can I prevent the breading from falling off during frying?
Make sure the mushrooms are thoroughly coated in the flour mixture, followed by the egg wash and breadcrumbs.
Press the breadcrumbs gently onto the mushrooms to ensure they adhere well before frying.
What kind of oil should I use for frying?
Use vegetable oil, canola oil, or any neutral oil with a high smoke point for frying.
These oils work well to achieve crispy mushrooms without imparting too much flavor.
How can I make these mushrooms less greasy?
To reduce greasiness, make sure the oil is at the right temperature (350°F).
If the oil is too cool, the breading will absorb more oil.
Also, drain the fried mushrooms on a paper towel-lined plate to remove excess oil.