Chicken Fried Mushrooms with Gravy (Printable Version)
Golden crispy mushrooms with rich creamy peppery gravy. Perfect vegetarian comfort food.
# 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)
# Directions:
01 - Whisk buttermilk with hot sauce in a large bowl. Add mushrooms and toss to coat completely. Allow to marinate for 15 minutes to tenderize and absorb flavor.
02 - Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper in a shallow dish. Mix thoroughly to distribute spices evenly.
03 - Remove mushrooms from buttermilk, allowing excess to drip off. Press firmly into flour mixture to coat thoroughly. For extra-crispy results, return mushrooms briefly to buttermilk and repeat dredging process.
04 - Heat vegetable oil in deep skillet or pot to 350°F. Fry mushrooms in small batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Transfer to paper towel-lined plate to drain excess oil.
05 - Melt butter over medium heat in saucepan. Whisk in flour and cook 1-2 minutes until lightly golden. Gradually whisk in milk, then add pepper, salt, and garlic powder. Continue whisking constantly for 3-5 minutes until thickened and smooth.
06 - Arrange crispy fried mushrooms on serving platter. Pour warm gravy generously over top, or serve alongside for dipping. Enjoy immediately while hot and crisp.
# Top Tips:
01 -
- The buttermilk marinade makes mushrooms taste impossibly tender and juicy
- That double dredge creates the kind of crunch that makes people forget it's not meat
02 -
- Overcrowding the pan drops the oil temperature fast, so fry in small batches for the crispiest results
- Let fried mushrooms rest on a wire rack instead of paper towels to keep that crunch intact
03 -
- Pat mushrooms dry before marinating so the buttermilk can actually penetrate instead of sliding off
- Let the fried mushrooms rest for 2 minutes before serving so the coating sets up properly