Chicken Fried Mushrooms with Gravy (Printable)
Crispy breaded mushrooms with creamy peppery gravy
# What You'll Need:
→ For the Fried Mushrooms
01 - 1 lb large cremini or button mushrooms, cleaned and stems trimmed
02 - 1 cup all-purpose flour
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1 tsp salt
06 - ½ tsp black pepper
07 - 2 large eggs
08 - ¼ cup milk
09 - 1 cup panko or regular breadcrumbs
10 - Vegetable oil, for frying
→ For the Gravy
11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1½ cups whole milk
14 - ½ tsp salt
15 - ½ tsp black pepper
16 - ¼ tsp garlic powder
17 - Pinch of cayenne pepper
# Directions:
01 - Pat mushrooms completely dry with paper towels. If mushrooms are large, halve or quarter them to create bite-size pieces for even cooking.
02 - Arrange three shallow bowls: first with flour mixed with garlic powder, paprika, salt, and black pepper; second with beaten eggs and milk whisked together; third with breadcrumbs.
03 - Dredge each mushroom piece in seasoned flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumbs to coat thoroughly. Place on baking sheet or tray.
04 - Pour 1 inch of vegetable oil into deep skillet or Dutch oven. Heat to 350°F over medium-high heat. Oil is ready when small bubbles form around handle of wooden spoon.
05 - Fry mushrooms in batches, being careful not to overcrowd pan. Cook for 3–5 minutes, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
06 - In saucepan over medium heat, melt butter. Sprinkle in flour and cook, stirring constantly, for 1–2 minutes until mixture bubbles and turns light golden color.
07 - Slowly whisk in milk, a little at a time, until smooth. Bring to simmer while whisking. Add salt, pepper, garlic powder, and cayenne. Continue whisking for 3–5 minutes until thickened. Taste and adjust seasoning.
08 - Transfer fried mushrooms to serving platter. Ladle warm gravy generously over top. Serve immediately while crispy.
# Cooking Tips:
01 -
- The mushrooms develop an incredible meaty texture when fried, with that satisfying crunch that makes comfort food so addictive
- That gravy alone is worth keeping in your back pocket — it transforms everything from mashed potatoes to biscuits
02 -
- Damp mushrooms = soggy coating, and there's nothing sadder than breading that slides off in the oil
- Crowding the pan drops the oil temperature dramatically, which leads to greasy, limp mushrooms instead of crispy ones
03 -
- Let your coated mushrooms rest for 10 minutes before frying — this helps the coating set so it doesn't flake off in the hot oil
- Use a kitchen thermometer rather than guessing the oil temperature, because too cool means greasy mushrooms and too hot burns the coating before the mushroom cooks through