Chicken Fried Mushrooms with Gravy (Printable)
Crispy golden mushrooms with creamy peppery gravy make this vegetarian comfort dish perfect for any meal.
# 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 Prepare:
01 - In a large bowl, whisk buttermilk with hot sauce (if using). Add mushrooms and toss to coat. Let marinate for 15 minutes.
02 - In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.
03 - Remove mushrooms from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere. For extra crispiness, dip dredged mushrooms back in buttermilk and then again in the flour mixture.
04 - Heat oil in a deep skillet or pot to 350°F. Fry mushrooms in batches for 4–5 minutes, turning occasionally, until golden and crisp. Drain on a paper towel–lined plate.
05 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in milk, then add black pepper, salt, and garlic powder. Cook, whisking constantly, until thickened (about 3–5 minutes).
06 - Arrange fried mushrooms on a platter and pour warm gravy over them, or serve gravy on the side for dipping.
# Expert Advice:
01 -
- That first crunch when you bite through the seasoned coating into the juicy mushroom inside
- The gravy ties everything together like a warm hug on a rainy evening
02 -
- Oil temperature matters more than you think, too cold and they'll be greasy, too hot and they'll burn before cooking through
- Letting the buttermilk-marinated mushrooms drain well before dredging prevents the coating from sliding off in the oil
03 -
- Double dredging creates that extra-crusty exterior that makes people wonder what you did differently
- Season your gravy aggressively at the end, tasting and adjusting until it's exactly right