Crunchy Mushrooms

Ingredients

12 oz (340 g) fresh button or cremini mushrooms, cleaned and halved
4 cloves garlic, minced
2 large eggs
¾ cup all-purpose flour
1 cup breadcrumbs (panko for extra crunch)
½ cup grated Parmesan cheese (optional but highly recommended)
1 tsp salt
½ tsp freshly ground black pepper
1 tsp dried Italian herbs or parsley
Vegetable oil for frying

Optional: Pinch of chili flakes for heat. Lemon wedges for serving

Directions

Gently clean the mushrooms with a damp cloth or paper towel to remove dirt—don’t rinse under water, as mushrooms soak up moisture. Halve or quarter them depending on size for bite-size pieces.

Optional: Lightly salt the mushrooms and let them sit for 10 minutes. This draws out excess moisture and helps keep them crisp. Pat them dry before coating.

You’ll need three shallow bowls:
Bowl 1: All-purpose flour mixed with salt and pepper.
Bowl 2: Beaten eggs with minced garlic stirred in.
Bowl 3: Breadcrumbs mixed with Parmesan and herbs.

One at a time, dip each mushroom piece in flour (shake off excess), then into the egg mixture, and finally into the breadcrumb-Parmesan mix. Press lightly to ensure a good coating. Double dip for extra crunch—repeat the egg and breadcrumb step.

Heat about 2 inches of oil in a deep pan to 350°F (175°C). Carefully add mushrooms in batches—don’t overcrowd the pan.

Fry 2–3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels or a wire rack.

Alternative: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway. Or air-fry at 390°F (200°C) for 10–12 minutes.
Step 5: Finish with Garlic & Garnish

Optional: While still hot, toss the crispy bites with a little more freshly minced garlic, chili flakes, or chopped parsley. This adds even more depth and aroma.
Step 6: Serve and Dip

Serve your Crispy Garlic Mushroom Bites hot with your favorite dip:
Garlic aioli
Ranch dressing
Spicy sriracha mayo
Yogurt-dill sauce

Add a wedge of lemon on the side for brightness.