The BEST! Fried Mushrooms - Easy Pan or Deep Fried Recipe (2024)

FAQs

What oil is best to fry mushrooms in? ›

Olive oil, avocado oil, or grapeseed oil work beautifully. Add the mushrooms to the pan, with a little salt and pepper, and toss them with the oil in the pan, keeping the heat on medium high.

Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through. Once the mushrooms are removed from the oven, toss them with the chopped garlic, lemon zest and juice, capers, and parsley.

But strangely enough, the secret to better (and faster) sautéed mushrooms is cooking them in water: Boiling your shrooms before pan-frying actually helps them brown. Just like soaking tofu in boiling salt water, boiling mushrooms “dries them out” a little.

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

Use a dry pan: Heat up a non-stick frying pan over medium-high heat without any oil or butter. Once the pan is hot, add the sliced mushrooms and stir occasionally. This will help release the moisture from the mushrooms and prevent them from becoming too watery.

Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy.

When cooking the mushrooms, make sure they are spread into one layer in the pan and not crowded so they brown instead of steam. You can make this easy mushroom recipe with olive oil, salt, and pepper. Or, for more flavor, add the butter, thyme, and lemon.

Method. To make the pan-fried mushrooms, heat the butter in a frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and cook for 4–5 minutes, until the mushrooms are dark golden brown around the edges. If the pan gets dry, add a little more butter.

Place the coated mushroom slices in the pan without overcrowding them. Overcrowding the pan can cause the mushrooms to steam instead of fry, resulting in a less crispy texture. Let the mushrooms fry for about 2-3 minutes on each side or until golden brown. Flip them using tongs or a spatula to ensure even browning.

Use a dry coating like flour, cornflour, or breadcrumbs. This will absorb the natural moisture coming from the mushrooms and keep them crispy. Get the oil to the right high temperature before frying anything – and keep it at that temperature.

Why are my fried mushrooms soggy? ›

Not Washing Them Properly. Not washing mushrooms the right way can make them soggy, says Schmuck. "Certain kinds of mushrooms require washing but mushrooms soak up water quickly and become soggy," he says. "Always wash your mushrooms whole, never after cutting them.

The Step You Can't Forget Before Sautéing Mushrooms. After washing mushrooms, you might think about taking them straight to a hot pan for a good sauté, but you should actually simmer them in salted water first. A salt water blanching gives mushrooms a springy, almost chewy bite while thoroughly seasoning them.

It won't make anyone sick, but this dirt can look unappealing and taste gritty. Washing or brushing off the dirt, especially if you are serving raw mushrooms in your salad bar, is a good practice. Mushrooms used for a plant-based dish will have the best meaty texture if you follow our cleaning tips.

The Best Way to Wash Mushrooms

Yes, folks, you can indeed wash your mushrooms. The critical step is to wait to wash them until right before you cook with them so they don't get bogged down with water. After giving the mushrooms a rinse, dry them off, and you're ready to cook.

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

Sautéing them in oil first is a crucial mistake when cooking with mushrooms, as the oil will disappear, so you'll add more but then be left with soggy, oil-logged mushrooms. Cooking the mushrooms in water -- although counterintuitive and unconventional -- solves the problem of soggy mushrooms.

Should I salt the mushrooms before cooking them? Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy. We want a nice meaty delicious bite to them with color and texture, so salt at the end always.

Perfectly Cooked Mushrooms, Less Fat

You cook sliced or chopped mushrooms in a hot pan without adding any fat, liquid, or sauce. As the mushrooms heat up in the pan, they release their juices and cook in their own liquid, concentrating the flavor of the mushrooms.