- So I know that you are supposed to wipe mushrooms with a moist paper towel, but I prefer to rinse mine under cold water and dry promptly and thoroughly with a paper towel. I like to get them genuinely clean.
- Pro-tip – avoid the dreaded breading fingers. Use one hand exclusively for the buttermilk and the other hand for the breading mixture.
- The easy semi-dried batter works well for air frying them, too.
- If frying in a non-deep fryer, use a candy thermometer to help maintain a 375-degree frying temperature.
- To help maintain a constant frying temperature, work in small batches.
- Remove the golden fried mushrooms to paper towels to soak up any excess grease.
- For an over-the-top treat, serve with your favorite dipping sauce, such as ranch dressing,
Storage and Reheat
Store leftovers in a zipper storage bag or in an airtight container in the refrigerator for 3-4 days. To reheat, place the mushrooms in a single layer on a baking sheet. Pop them in a 400-degree preheated oven for 6-7 minutes. For best results, serve promptly.
What kind of mushrooms work best?
I like to use small white button mushrooms, but you could also use small cremini mushrooms. Trim the stems a little bit on both types of mushrooms, and be sure to wash and dry the mushrooms well. Do not submerge the mushrooms in water; just rinse them with cool running water and quickly dry them with paper towels.
