Chicken Fried Mushrooms with Gravy (Printable)
Golden crispy mushrooms with rich creamy gravy—a vegetarian take on Southern comfort food.
# What You 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 Cook:
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 Tips:
01 -
- The double dredge technique creates shatteringly crispy exterior that holds up against the creamy gravy
- These mushrooms satisfy that deep fried craving while feeling somehow lighter than traditional chicken fried steak
02 -
- Oil temperature matters more than almost anything else, too cool and they get greasy, too hot and they burn before cooking through
- Letting the dredged mushrooms rest for a few minutes before frying helps the coating set better, creating a more durable crust
03 -
- Keep fried mushrooms warm in a 200°F oven while finishing the batches, this keeps them crispy without drying them out
- If the gravy gets too thick, thin it with a splash more milk rather than water, preserving that creamy flavor