Fried Sliced Mushrooms
I learned this fried sliced mushrooms trick years ago when I needed a quick, crunchy snack for a game night. Thinly sliced mushrooms are dredged in a seasoned flour, coated in breadcrumbs, and pan-fried until golden. They’re irresistibly crispy, cheap to make, and far easier than you’d think — perfect as an appetizer, a side, or a late-night snack. If you like crunchy, handheld bites, these mushrooms hit the spot — and they pair surprisingly well with a tangy beverage like fried pickle lemonade.
Why you’ll love this dish
These fried mushrooms deliver deep-fried satisfaction without a lot of fuss. They cook quickly, use pantry staples, and are easy to scale up for parties. Kids appreciate the crunch, adults love the savory garlic-onion seasoning, and they’re a great vegetarian option when you want something hearty but light. They shine at casual gatherings, as a bar snack, or as a crunchy topping for salads.
"Crispy on the outside, juicy inside — a simple snack that disappears fast at every party I bring it to."
For a more substantial plate, serve them with a starchier main like honey garlic chicken fried rice to balance textures and flavors.
The cooking process explained
Start by seasoning the flour so every slice picks up flavor before the breadcrumbs do the work. Dredging in flour first helps the crumbs adhere and creates a thin protective coating that fries up crisp without absorbing too much oil. Fry in batches over medium heat; overcrowding drops the oil temperature and makes soggy pieces. Finish by draining on paper towels and serving immediately for best crunch.
If you’re planning a themed spread for friends, these fried mushrooms slot nicely beside other fried bites — and they go especially well with a refreshing sip like fried pickle lemonade recipe.
What you’ll need
- 2 cups sliced mushrooms (white button or cremini work best)
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko gives extra crunch; use regular if you prefer finer coating)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or light olive oil)
- Ranch dressing for serving
Substitution notes: gluten-free flour and gluten-free breadcrumbs work if you need a GF version; swap ranch for spicy mayo or tzatziki for a different flavor profile. For a heartier accompaniment, try pairing with honey garlic chicken fried rice.
Step-by-step instructions
- Combine the flour, garlic powder, onion powder, salt, and pepper in a shallow bowl. Mix until evenly blended.
- Pat mushroom slices dry with paper towels. One by one, dredge slices in the seasoned flour, shaking off excess.
- Press each floured slice into the breadcrumbs so it’s well coated all over. Put finished pieces on a tray while you heat the oil.
- Pour oil into a frying pan to a depth of about 1/4 to 1/2 inch. Heat over medium until shimmering; test with a breadcrumb — it should sizzle on contact.
- Fry mushrooms in a single layer, in batches, without crowding the pan. Cook 3–4 minutes per batch, flipping once, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels. Season lightly with salt while still hot.
- Serve warm with ranch dressing on the side.
For a fun party variation, alternate these with fried pickles on the platter and a pitcher of fried pickle lemonade so guests can sample different dips and sips.
Best ways to enjoy it
Serve these as a finger food on a communal board with small bowls of ranch, garlic aioli, or spicy ketchup. They make a crunchy salad topper on a warm grain bowl, or pair them with roasted vegetables and a scoop of rice for a balanced weeknight plate. For a game-night platter, include celery sticks, carrot sticks, and a trio of dips to keep things casual.
Storage and reheating tips
Cool any leftovers to room temperature, then store in an airtight container in the refrigerator for up to 2 days. To re-crisp, bake on a wire rack at 375°F (190°C) for 8–10 minutes or air-fry at 350°F (175°C) for 3–5 minutes. Avoid microwaving — it makes the coating soggy. You can bread and freeze the uncooked mushrooms in a single layer on a tray, then transfer to a freezer bag; fry straight from frozen, adding an extra minute or two to the cook time.
Helpful cooking tips
- Slice mushrooms uniformly (about 1/4 inch thick) so they cook evenly.
- Drying mushrooms before breading prevents sogginess.
- Use panko breadcrumbs for the crispiest exterior.
- Keep oil temperature steady; use a thermometer around 350–360°F (175–180°C) if you have one.
- Fry in small batches and let oil return to temperature between batches for consistent results.
Recipe variations
- Spicy: add 1/2 teaspoon cayenne or smoked paprika to the flour mix.
- Cheesy: mix 1/4 cup grated Parmesan into the breadcrumbs.
- Gluten-free: use a gluten-free flour blend and GF breadcrumbs.
- Oven-baked: spray coated slices with oil and bake at 425°F (220°C) for 12–15 minutes, flipping halfway.
- Herb crust: mix chopped fresh parsley and thyme into the breadcrumbs for a bright finish.
Different ways to try it
Turn this into a sandwich filling by piling fried mushrooms into a toasted bun with slaw. Toss them into a warm grain bowl with roasted veggies and a drizzle of ranch for a quick lunch. For a party board, alternate with other fried bites to offer contrast in texture and flavor.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes (slicing, dredging), and frying takes roughly 10–15 minutes depending on batch size, so plan for 25–30 minutes total.
Q: Can I use larger mushrooms like portobello?
A: Yes, but slice them thinly and reduce cooking time slightly; larger pieces hold more moisture, so thin slices crisp up best.
Q: Are these safe to eat the next day?
A: Yes — store in the fridge up to 2 days and re-crisp in the oven or air fryer before serving. Do not leave cooked mushrooms at room temperature for more than 2 hours.
Q: What’s a good vegetarian main to pair with them?
A: For a filling combo, try a savory rice like honey garlic chicken fried rice (omit the chicken or use tofu) or a hearty grain salad.
Q: Can I bake instead of fry to make it healthier?
A: Yes. Coat as directed, place on a wire rack over a baking sheet, lightly spray with oil, and bake at 425°F (220°C) until golden, about 12–15 minutes, flipping once.
Q: Any tips for busy cooks who want to prep ahead?
A: Bread the mushrooms and arrange them on a tray lined with parchment. Cover and refrigerate up to a day, or freeze on a tray and then bag. Fry from chilled or frozen as needed.
Enjoy these fried sliced mushrooms hot and crisp — they’re a simple, satisfying snack that’s easy to adapt and hard to resist.
Crispy Fried Sliced Mushrooms
Ingredients
Method
- Combine the flour, garlic powder, onion powder, salt, and pepper in a shallow bowl. Mix until evenly blended.
- Pat mushroom slices dry with paper towels. One by one, dredge slices in the seasoned flour, shaking off excess.
- Press each floured slice into the breadcrumbs so it’s well coated all over. Put finished pieces on a tray while you heat the oil.
- Pour oil into a frying pan to a depth of about 1/4 to 1/2 inch. Heat over medium until shimmering; test with a breadcrumb — it should sizzle on contact.
- Fry mushrooms in a single layer, in batches, without crowding the pan. Cook 3–4 minutes per batch, flipping once, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels. Season lightly with salt while still hot.
- Serve warm with ranch dressing on the side.
