Pin It These golden, crispy mushrooms deliver all the comfort of classic chicken-fried steak in a vegetarian package. Large button or cremini mushrooms get a buttermilk soak before being coated in a seasoned flour-cornstarch blend and fried to perfection. The result is incredibly crunchy on the outside with tender, juicy mushrooms inside.
The creamy peppery gravy comes together in just 5 minutes using a simple roux base with whole milk, butter, and aromatic seasonings. Pour it warm over the fried mushrooms or serve alongside for dipping. This dish shines alongside mashed potatoes or coleslaw for a complete comfort meal.
Total prep and cooking time is just 45 minutes for 4 servings. The buttermilk marinade ensures tenderness while the double-dredging technique creates that signature crunchy coating. Adjust the cayenne for your preferred heat level.
The smell of frying mushrooms always pulls me into the kitchen, no matter what I am doing. My roommate introduced me to this vegetarian version of chicken fried steak during our college years, and I have been hooked ever since. There is something deeply satisfying about transforming humble mushrooms into something crispy and indulgent.
I made these for my skeptical father last Thanksgiving, declaring they were just appetizers. By the time the actual turkey came out, he had already eaten half the platter and was asking for the gravy recipe. Now he requests them every time he visits, vegetarian or not.
Ingredients
- 500 g large button or cremini mushrooms: Larger mushrooms hold up better to the frying process and give you that satisfying bite
- 240 ml buttermilk: The tang and acidity tenderize the mushrooms while helping the coating stick
- 120 g all-purpose flour plus 60 g cornstarch: This combination creates that extra crispy shattering texture
- Garlic powder, onion powder, smoked paprika, cayenne: The spice blend that makes every bite addictive
- 30 g butter and 30 g flour for gravy: The foundation of a rich, creamy country-style gravy
- 480 ml whole milk: Whole milk creates the silkiest gravy with the best body
Instructions
- Marinate the mushrooms:
- Whisk buttermilk with hot sauce in a large bowl, add cleaned mushrooms, and let them soak for 15 minutes to tenderize and prep for coating
- Mix the dredge:
- Combine flour, cornstarch, and all spices in a shallow dish until evenly distributed
- Double dip for maximum crunch:
- Press each mushroom into the flour mixture, then quickly dip back in buttermilk and coat again for that restaurant-style crispy shell
- Fry to golden perfection:
- Heat oil until it reaches 180°C (350°F), then fry mushrooms in batches for 4 to 5 minutes until deeply golden and crisp
- Whisk up the gravy:
- Melt butter, whisk in flour until golden, then slowly stream in milk while stirring constantly until thickened
- Bring it all together:
- Serve fried mushrooms with warm gravy poured over the top or on the side for dipping while everything is hot
Pin It These mushrooms have become my go-to whenever someone says vegetarian food cannot be indulgent. Watching friends bite into that first crispy crunch and seeing their eyes widen is the best part of making them.
Mastering the Crisp
The cornstarch in the dredge is the secret weapon that makes these mushrooms shatter when you bite into them. I learned this trick from a chef who told me cornstarch creates a lighter, crispier coating than flour alone.
Gravy Secrets
Let your roux cook just long enough to lose the raw flour taste, but do not let it get too dark or the gravy will taste nutty instead of creamy. Whisking constantly prevents lumps and ensures silky smooth results every time.
Serving Ideas
Mashed potatoes are the classic pairing, but these mushrooms also shine over fluffy biscuits. For a lighter meal, serve them with a crisp green salad dressed with vinaigrette to cut through the richness.
- Make extra gravy because everyone will want seconds
- Keep fried mushrooms warm in a 200°F oven if making a big batch
- Leftovers reheat surprisingly well in an air fryer
Pin It There is nothing quite like sitting down to a plate of these crispy mushrooms smothered in gravy, especially on a rainy evening. Hope they become a comfort food staple in your kitchen too.
Recipe Q&A
- → What type of mushrooms work best for this dish?
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Large button or cremini mushrooms are ideal because they hold their shape well during frying and provide meaty texture. Portobello caps cut into smaller pieces also work beautifully for a heartier bite.
- → Can I make this dish vegan?
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Absolutely. Substitute plant-based milk mixed with vinegar or lemon juice for buttermilk, use dairy-free butter for the gravy, and opt for your favorite plant-based milk. The dredging and frying technique remains exactly the same.
- → How do I get the mushrooms extra crispy?
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The double-dredging method creates the crunchiest coating. After the first flour coating, dip the mushrooms back in the buttermilk and then coat again in the flour mixture. This creates a thicker, crunchier layer that fries up beautifully golden.
- → What can I serve with fried mushrooms and gravy?
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Mashed potatoes are the classic pairing, soaking up that creamy gravy perfectly. Coleslaw adds a refreshing crunch, while green beans or roasted Brussels sprouts provide color and balance. Buttermilk biscuits on the side complete the Southern comfort meal experience.
- → Can I bake these instead of frying?
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While frying yields the crispiest results, you can bake at 200°C (400°F) for 20-25 minutes, flipping halfway. Spray generously with oil before baking and finish under the broiler for 2-3 minutes to achieve golden color and extra crunch.
- → How long does the gravy keep and can I make it ahead?
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The gravy refrigerates well for up to 3 days. Reheat gently over low heat, whisking in small splashes of milk if it becomes too thick. You can make it a day ahead and warm it while the mushrooms fry for optimal timing.
