Fried mushrooms

Name: Fried mushrooms
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4
Ingredients: Champignon mushrooms to clean 2 ½ cups; Porcini mushrooms (to clean) 7.8 oz; Oyster mushroom or oyster fungus (Pleurotus) (to clean) 7.8 oz; Breadcrumbs 1 ¼ cup; Type 00 flour 1 ¼ cup; Water ¾ cup; Fine salt to taste; Peanut seed oil 4 ¼ cups

it de fr es br

871

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 871
Carbohydrates g 60.3
of which sugars g 3
Protein g 12.7
Fats g 64.3
of which saturated fat g 12.49
Fiber g 7.2
Sodium mg 615

Difficulty: Very easy
Prep time: 20 min
Cook time: 3 min
Serving: 4
Cost: Low
Note the cooking time is intended for a single piece

PRESENTATION

Fried mushrooms, I gotta say, are a staple at Italian tables, especially when autumn rolls in. There's just something about them—seriously good—that makes everyone gather around the plate. With crispy fried mushrooms, you get that golden bite and a mix of flavors. In Italy, folks love using whatever mushrooms are in season. You might spot porcini, pleurotus, or even simple champignon in the mix, each bringing their own tender texture and taste. The real trick Italians swear by? Keeping the oil at just the right temperature and draining off the extra oil, so every mushroom turns out crispy and not greasy at all. And here's the thing, this style is a big step up from the usual funghi trifolati—these deep-fried mushrooms have a rustic charm. Picture a tray of these at a fall get-together, aroma drifting through the house, everyone reaching for another piece.

In many Italian kitchens, deep-fried mushrooms are the go-to for an easy appetizer or a fun side next to steak or roast chicken. They’re really, really a crowd-pleaser, partly because you can make a bunch and serve them with all sorts of dips—think a garlicky aioli or something tangy like yogurt sauce. Some regions get creative, mixing in different mushroom types for a more intense flavor or playing with the breading for extra crunch. That crispy coating really locks in the moist inside. So every bite is a mix of tender and crunchy.

The dish even gets a nod in Italian pop culture—thanks to references in classics like Roberto Benigni’s “La vita è bella.” This makes these fried mushrooms not just food, but a piece of Italian nostalgia. With a fried mushroom recipe this easy, anyone can whip up a batch that tastes like they came from a cozy trattoria. Whether you’re making homemade fried mushrooms for a weekend snack or bringing them out for a special dinner, they always get people talking—and reaching for seconds. And look, next time you're planning a meal, consider adding this delicious Italian classic to your menu. It is sure to bring a smile to everyone's face. Pretty simple.

INGREDIENTS

871

Calories per serving

Champignon mushrooms 2 ½ cups (250 g) - to clean

Porcini mushrooms 7.8 oz (220 g) - (to clean)

Oyster mushroom or oyster fungus (Pleurotus) 7.8 oz (220 g) - (to clean)

for the batter: Breadcrumbs 1 ¼ cup (150 g); Type 00 flour 1 ¼ cup (150 g); Water ¾ cup (190 g); Fine salt to taste

for frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Fried mushrooms

To prepare the fried mushrooms, first, focus on cleaning the mushrooms. Mushrooms should be cleaned with a damp cloth to avoid absorbing too much water. So clean the surface of the pleurotus mushrooms with a damp cloth to remove the soil 1, then use a small knife to remove the base of the cluster 2, and cut the stems of the individual mushrooms to separate them from each other 3.

For the champignon mushrooms, wipe the surface with a damp cloth to remove the soil 4, then remove the bottom part of the stem 5, and finally, cut them in half lengthwise 6.

Finally, take the porcini mushrooms and use a smooth-edged knife to gently scrape the stem to remove the earthy part 8, then remove the soil residues with a cotton cloth 9 or a brush, and cut them in half lengthwise; for more information, you can consult the cooking school “How to Clean Porcini Mushrooms”.

Now you can proceed to prepare the batter: in a bowl, combine the flour and water 10 and mix with a whisk 11 until you get a smooth and homogeneous consistency, then add the salt 12. Pour the breadcrumbs into another bowl and heat the peanut oil in a pot.

Dip one pleurotus mushroom at a time into the batter using kitchen tongs 13, taking care to cover the entire surface, then let the excess batter drain 14 and transfer the mushroom to the bowl with breadcrumbs, turning it on both sides to coat it completely 15.

When the oil has reached a temperature of about 340°F, fry the mushroom for about 3 minutes 16, turning it occasionally with a slotted spoon until it takes on a nice golden and uniform color, then drain it with a slotted spoon and transfer it to a tray covered with absorbent paper to absorb the excess oil 17. Repeat the same procedure for the other mushrooms: dip the champignon 18

and porcini mushrooms in the batter 19, then coat them with breadcrumbs and finally fry them in the hot oil 20; remember to add a few pieces at a time to prevent the oil temperature from dropping. Once you have placed all the mushrooms on absorbent paper, you can salt to taste and serve your fried mushrooms hot!

Storage

We recommend consuming the fried mushrooms immediately to avoid losing their crispness. Freezing is not recommended.

Advice

Fried foods pair particularly well with sauces, and this case is no exception: for example, you can serve fried mushrooms with a fresh lime mayonnaise or with honey mustard. Alternatively, a quick squirt of lemon and off to the table...!

For the translation of some texts, artificial intelligence tools may have been used.