Oh. My. GOD!!! That’s how I felt when I ate these Buttermilk Fried Mushrooms for the first time. They are SO GOOD. The crunch, the spice, the juiciness, no oh my. You’re in for a treat today!
I had a bunch of buttermilk leftover from a chicken recipe I’m working on. It nearly went into some muffins, and then I opened the fridge. There was a pack of cute baby portobello mushrooms and a moment of inspiration! Buttermilk Fried MUSHROOMS!
You can use any type of mushroom for the recipe, so you don’t need to go out of your way to find baby portobellos. Just remember little dudes need some time to marinate. I’d recommend giving them a solid overnight soak if possible, if not a minimum of 6 hours.
How to make the BEST Fried Mushrooms
First up, mix 300ml of buttermilk with one teaspoon each of cayenne, smoked, paprika and salt. Give it a proper stir to combine then add your mushrooms and buttermilk to a ziplock bag and store in the fridge until it’s time to cook. Like I said, ideally you want to let these guys soak for 24 hours, but you could get away with six hours I reckon.
When you’re ready to cook these outrageously heavenly snacks, you need to make the crispiest coating, but first, we’re going to make a quick and easy chilli + lime mayo to dip them in.
Simply combine 150 grams of mayonnaise, with the juice of half a lime, half a finely chopped red chilli and half a teaspoon of smoked paprika. Stir to combine and then chill until ready to serve with the Buttermilk Fried Mushrooms.
Next, make we’ll make the crunchy coating for these fried mushrooms to live in. I used 150 grams of sweet potato flour because it goes super crispy, and it stays super crispy. The crispiness is essential when you’re frying in batches. If you don’t have sweet potato flour, or can’t find it, then use rice flour in the same quantities.
To your sweet potato or rice flour add half a tablespoon each of garlic powder, hot chilli powder (I used Arbol Chilli Powder), cumin, smoked paprika, dried oregano, white pepper and salt and stir thoroughly to combine.
Pre-heat your deep fat fryer to 180 Celcius. You could also shallow fry the mushrooms if you prefer, or get a pan of oil on the stovetop – if you’re doing it this way, PLEASE be careful.
Next up, grab your totally marinated mushrooms from the fridge. Now here’s the fun bit, for best results, I suggest coating each mushroom in the sweet potato coating then dunking them back the buttermilk, and then coat them in the flour again before cooking in the fryer.
Carefully lower the mushrooms into the fryer in batches – and cook for 3 – 5 minutes until golden and crispy.
Dip ’em in that gorgeous mayo and cram them in your face. They’re so good, I promise you. DIVINE.
Buttermilk Fried Mushrooms
- 300 g Baby Portobello Mushrooms
- 300 ml buttermilk
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp salt
Crispy Coating Mix:
- 150 g sweet potato flour
- ½ tbsp garlic powder
- ½ tbsp chilli powder
- ½ tbsp cumin
- ½ tbsp smoked paprika
- ½ tbsp dried oregano
- ½ tbsp white pepper
- ½ tbsp salt
- Oil for frying
Lime + Chilli Mayo
- 150 g Mayo
- juice of half lime
- ½ red chilli finely chopped
- ½ tsp smoked paprika
- Stir together buttermilk, cayenne pepper, smoked paprika and salt.
- Pour the mix over mushrooms in either a ziplock bag or airtight container, place in the fridge to marinate for at least 6 hours.
- For the mayo: thoroughly combine the ingredients in a bowl and store in the fridge until ready to use
- Pre-heat oil to 180 celsius
- For mushroom coating: thoroughly combine all crispy coating ingredients in a mixing bowl.
- Dip each mushroom into the coating mix, back into the buttermilk and then the coating mix again before carefully adding to the hot oil.
- Cook each batch for 4 – 5 minutes until the coating is crispy
- Serve with a large pinch of salt, mayo and a wedge of lime