Chicken Fried Mushrooms with Gravy (Printable Version)
Crispy breaded mushrooms with rich, creamy pepper gravy.
# Ingredient List:
→ 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)
# Step-by-Step Instructions:
01 - Whisk buttermilk with hot sauce in a large bowl. Add mushrooms and toss to coat thoroughly. Let marinate for 15 minutes to allow flavors to penetrate.
02 - Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow dish. Mix well to distribute spices evenly.
03 - Remove mushrooms from buttermilk, allowing excess to drip off. Press mushrooms into flour mixture, coating completely. For extra crunch, return to buttermilk and dredge a second time.
04 - Heat oil to 350°F in a deep skillet or pot. Fry mushrooms in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels to remove excess oil.
05 - Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 to 2 minutes until lightly golden. Gradually whisk in milk, then add pepper, salt, and garlic powder. Cook 3 to 5 minutes, whisking constantly, until thickened.
06 - Arrange fried mushrooms on a serving platter. Pour warm gravy over top or serve alongside for dipping. Best enjoyed immediately while crispy.
# Tips from hearthlykitchen:
01 -
- The double dredging technique creates this shatteringly crunchy exterior that people cannot believe is mushroom based
- That peppery cream gravy ties everything together like a warm embrace on a cold Sunday
02 -
- The double dredging is not optional, single dipped mushrooms will shed their coating almost immediately in the hot oil
- Oil temperature matters more than anything, too cold and they become soggy, too hot and they burn before cooking through
03 -
- Let fried mushrooms rest on a wire rack rather than paper towels, air circulation keeps them crispy longer
- Season the gravy at the very end, salt tastes different once it has had time to meld with the dairy