Outback Steakhouse Fried Mushroom Recipe
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!
Servings: 2
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.