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Carefully place the breaded mushrooms into the hot oil I find panko breadcrumbs work well in this fried food recipe. Oil temperature will drop drastically when you add the mushrooms in, so before you move onto your next batch of mushrooms, make sure the oil reheats to 350f.

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Working in small batches, dip mushrooms into batter and fry in hot oil until golden brown, 3 to 5 minutes Using a good brand of breadcrumb mixture, or even making your own works as well Remove with a slotted spoon and drain on paper towels.

Draining the fried mushrooms on a wire rack lined with paper towels is also crucial.

Heat a deep fryer or a large saucepan filled with vegetable oil to 375°f (190°c) While the general guideline is 8 to 10 minutes at 400°f (204°c), feel free to adjust these settings based on your preferences For extra crispiness, extending the cooking time by a couple of minutes might yield better results. Add the breaded mushrooms to the hot oil in batches, ensuring not to overcrowd the fryer.

Serve with soy sauce, ranch dressing, or your favorite dip. Heat vegetable oil in a dutch oven or heavy pot fryer over medium heat to 375 degrees Carefully add a few of the breaded mushrooms at a time to the hot oil, frying until golden brown Using a slotted spoon, remove the fried mushrooms to paper towels or a wire rack to drain

Fried mushrooms are best enjoyed warm and crispy.

Fully coat the mushrooms well in the flour mixture, then dip into the egg mixture and finally the bread crumbs