If you’re ready for crispy, golden mushrooms then this Outback copycat recipe will blow you away!
Ok, with that introduction out of the way, here are my top suggestions for making this:
You’ll want to soak the mushrooms in buttermilk first—it helps the breading cling better and fry up with a beautiful crunch.
I use a mix of seasoned flour and cornstarch because it gives the mushrooms an extra light, crisp coating without making them greasy.
Fry them in small batches so the oil temperature stays hot enough to get that golden color without sogging out.
A quick dip in a spicy ranch sauce pulls it all together into the best starter plate you could ask for!
How to Make Outback Steakhouse’s Fried Mushroom
Ingredients
- 8 oz Button Mushrooms (whole, fresh)
- 1/2 cup Whole Wheat Flour
- 1/2 cup Buttermilk
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Mustard (dry)
- Vegetable Oil (for frying)
Step-by-Step Instructions
Step 1:
Clean your mushrooms gently with a damp paper towel and trim the stems if needed.
Let them dry out before you do anything else—seriously, this helps the breading stick.
Step 2:
Mix the flour, salt, pepper, and dry mustard in a medium bowl until it looks even. I always double-check for lumps before moving ahead.
Step 3:
Pour the buttermilk into another bowl. Dip each mushroom in buttermilk so it’s coated all over, then shake off the extra.
Step 4:
Roll the mushrooms in the seasoned flour mixture, making sure each one gets a solid coating. I press the breading on a bit so it doesn’t fall off in the oil.
Step 5:
Heat about two inches of vegetable oil in a deep skillet or pot over medium-high until it hits 350°F. Test it with a thermometer if you have one—it’s more accurate than guessing.
Step 6:
Fry the mushrooms in batches, turning as needed, for about 3-4 minutes until they’re golden brown all over. Don’t overcrowd the pan or they won’t cook evenly or stay crisp.
Step 7:
Set the fried mushrooms on a wire rack or paper towels so any extra oil drips off. Let them cool for just a minute or two before serving.
Tips and Tricks for Making This Recipe
Use Fresh Mushrooms
Fresh mushrooms give you the best texture and flavor, so skip canned or frozen ones if you want the real deal.
Keep Oil Temperature Steady
If your oil cools down, the breading gets soggy. Keep an eye on your thermometer and adjust the heat as you fry.
Double Dip for Crunch
For an extra crispy crust, dip the mushrooms in buttermilk and flour a second time before frying each batch.
Don’t Crowd the Pan
Give your mushrooms space in the hot oil or they’ll steam instead of fry and won’t come out crunchy.
Play With Seasoning
Add garlic powder, paprika, or any favorite spice to the flour mix to make each batch a little different every time!
What to Serve with Outback Steakhouse Fried Mushroom Recipe
Steakhouse-Style Ribeye
If you want a classic pairing, serve these fried mushrooms next to a juicy, pan-seared ribeye.
The rich, meaty steak and the crispy mushrooms just work.
Letting some of the mushroom coating soak up those steak juices? That’s a texture contrast I really like.
Baked Potato with Sour Cream and Chives
Nothing says comfort food like a fluffy baked potato loaded with sour cream, fresh chives, and a bit of salt.
The soft potato and cool sour cream balance the warm, crisp mushrooms.
Sometimes I top the potato with a few fried mushrooms for a fun twist.
Spiced Roasted Carrot Fries
For something different, try roasted carrot fries with smoked paprika and garlic powder.
They’re naturally sweet, and that flavor pops next to the savory mushrooms.
Plus, it adds color to your plate and gives carrots a rare moment in the spotlight.
Creamy Coleslaw with Apple
If you want a refreshing crunch, a creamy coleslaw with thinly sliced apples is one of my favorites.
The salad gives you a zippy bite and a touch of sweetness that goes great with fried mushrooms.
The apple’s tartness cuts through the richness just right.
Grilled Pineapple Salsa
For a totally new twist, make a quick pineapple salsa with grilled pineapple, bell peppers, red onion, and a squeeze of lime.
The sweet, charred fruit and tangy flavors mix surprisingly well with the mushrooms.
It’s not something you see every day, but it really makes the meal pop.
Variations and Substitutions
Changing Up the Mushrooms
Want to switch things up? Try cremini or portobello mushrooms for a deeper flavor—no need to change the frying method.
Sliced mushrooms work too, just don’t cut them too thin or they’ll fall apart in the oil.
Coating and Batter Options
For a lighter batter, swap all-purpose flour for a 50/50 blend of cornstarch and flour. It makes things extra crispy.
Mix in garlic powder, smoked paprika, or a touch of cayenne for a flavor boost.
Dairy Alternatives
If you’re avoiding dairy, use unsweetened plant-based milks like almond or soy instead of buttermilk.
Add a splash of lemon juice to your non-dairy milk for a tangy bite that’s pretty close to the real thing.
Dipping Sauce Variations
You don’t have to stick with the classic sauce. Ranch, spicy mayo, or honey mustard are all great choices for dipping.
How to Store Leftover Outback Steakhouse Fried Mushroom Recipe
Airtight Containers
Transfer leftover fried mushrooms to an airtight container before putting them in the fridge.
I always let them cool to room temp first so moisture doesn’t gather and make them soggy.
Pick a container that fits—too big, and extra air makes them lose their crisp.
Refrigerator Storage
Store the mushrooms in your fridge and try to eat them within three days for best texture and safety.
They might get a little softer after a few days, but they’re still tasty.
If I cut them before storing, they can dry out a bit, but dipping fixes that.
Freezing Mushrooms
Freeze your fried mushrooms by laying them out in a single layer on a baking sheet before moving them to a freezer-safe bag.
Freezing works for leftovers, though don’t expect the crispiness to come back after thawing.
If texture is a dealbreaker, keep that in mind.
Common Mistakes to Avoid
Mushrooms Not Dried Well
If you don’t dry your mushrooms well after washing, that extra moisture makes your coating soggy and keeps it from getting crispy.
I’ve learned that gently patting the mushrooms dry with paper towels is a step you really can’t skip.
Crowding the Frying Pan
Add too many mushrooms at once and the oil temperature drops. The mushrooms soak up more oil and get greasy instead of crispy.
I always fry in small batches so they cook evenly and keep that crunch!
Using Cold Oil
If you toss mushrooms into oil that’s not hot enough, they just soak it up and never get that crisp, golden edge you want.
I usually grab a thermometer and try to hit 350°F—honestly, it’s the best way I’ve found to nail it every time!
Outback Steakhouse Fried Mushroom Recipe
Ingredients
- 8 oz Button Mushrooms whole, fresh
- 1/2 cup Whole Wheat Flour
- 1/2 cup Buttermilk
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Mustard dry
- Vegetable Oil for frying
Instructions
- Clean your mushrooms gently with a damp paper towel and trim the stems if needed.
- Let them dry out before you do anything else—seriously, this helps the breading stick.
- Mix the flour, salt, pepper, and dry mustard in a medium bowl until it looks even. I always double-check for lumps before moving ahead.
- Pour the buttermilk into another bowl. Dip each mushroom in buttermilk so it’s coated all over, then shake off the extra.
- Roll the mushrooms in the seasoned flour mixture, making sure each one gets a solid coating. I press the breading on a bit so it doesn’t fall off in the oil.
- Heat about two inches of vegetable oil in a deep skillet or pot over medium-high until it hits 350°F. Test it with a thermometer if you have one—it’s more accurate than guessing.
- Fry the mushrooms in batches, turning as needed, for about 3-4 minutes until they’re golden brown all over. Don’t overcrowd the pan or they won’t cook evenly or stay crisp.
- Set the fried mushrooms on a wire rack or paper towels so any extra oil drips off. Let them cool for just a minute or two before serving.