Chicken Fried Mushrooms with Gravy (Print version)
Crispy golden mushrooms with creamy peppery gravy
# 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)
# How to make it:
01 - Whisk buttermilk with hot sauce in a large bowl. Add mushrooms and toss to coat thoroughly. Let marinate for 15 minutes to absorb flavors.
02 - Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow dish. Mix well to distribute spices evenly.
03 - Remove mushrooms from buttermilk, allowing excess to drip off. Press each mushroom into the flour mixture to coat thoroughly. For extra crunch, dip back into buttermilk and dredge again in flour.
04 - Heat oil to 350°F in a deep skillet or pot. Fry mushrooms in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
05 - Melt butter over medium heat in a saucepan. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Gradually whisk in milk, then add pepper, salt, and garlic powder. Cook, whisking constantly, until thickened, about 3 to 5 minutes.
06 - Arrange fried mushrooms on a serving platter. Pour warm gravy over the top or serve alongside for dipping. Best enjoyed immediately while crispy.
# Expert suggestions:
01 -
- The shattering-crisp exterior gives way to tender juicy mushrooms inside creating that perfect texture contrast we all crave in comfort food
- That creamy peppery gravy ties everything together transforming simple ingredients into something that feels genuinely indulgent
02 -
- Crowding the pan is the fastest way to ruin your hard work so fry in small batches and let the oil return to temperature between each one
- That double-dredge technique might seem excessive but it is absolutely what creates the substantial crispy coating that can hold up against hot gravy
03 -
- Let your fried mushrooms rest on a wire rack instead of paper towels to maintain maximum crispiness on all sides
- Warm your serving platter in the oven before adding the mushrooms so they stay hot while you finish the gravy