Chicken Fried Mushrooms with Gravy (Printer-friendly)

Crispy fried mushrooms with creamy peppery gravy.

# What You’ll Need:

→ For the Mushrooms

01 - 1 lb large button or cremini mushrooms, cleaned and stems trimmed
02 - 1 cup buttermilk
03 - 1 tsp hot sauce (optional)

→ For the Dredging

04 - 1 cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp smoked paprika
09 - ½ tsp cayenne pepper
10 - 1 tsp salt
11 - ½ tsp black pepper

→ For Frying

12 - 2 cups vegetable oil (for frying)

→ For the Gravy

13 - 2 tbsp unsalted butter
14 - ¼ cup all-purpose flour
15 - 2 cups whole milk
16 - ½ tsp black pepper
17 - ½ tsp salt
18 - ¼ tsp garlic powder (optional)

# How to Make It:

01 - Whisk buttermilk with hot sauce in a large bowl. Add mushrooms and toss to coat completely. Let marinate for 15 minutes to tenderize and absorb flavor.
02 - Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow dish. Mix thoroughly to distribute spices evenly.
03 - Remove mushrooms from buttermilk, allowing excess liquid to drip off. Press firmly into flour mixture to coat thoroughly. For extra-crispy results, double-dip: return to buttermilk, then dredge in flour mixture again.
04 - Heat vegetable oil in a deep skillet or pot to 350°F. Fry mushrooms in batches without overcrowding, 4–5 minutes, turning occasionally until golden brown and crispy. Drain on paper towel-lined plate.
05 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Slowly whisk in milk to prevent lumps. Add black pepper, salt, and garlic powder. Cook, whisking constantly, until thickened, 3–5 minutes.
06 - Arrange fried mushrooms on serving platter. Pour warm gravy generously over top or serve alongside for dipping. Serve immediately while crispy.

# Expert Tips:

01 -
  • The texture is unbelievably crispy while staying tender inside
  • That creamy peppery gravy ties everything together perfectly
  • It satisfies comfort food cravings without any meat
02 -
  • Oil temperature matters too much to guess, so use a thermometer
  • Do not crowd the pan or the mushrooms will steam instead of crisp
  • Let fried mushrooms rest on a wire rack, not paper towels, to stay crispy
03 -
  • Pat mushrooms dry before marinating so the buttermilk penetrates better
  • Let dredged mushrooms sit for 5 minutes before frying for the best adherence

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