Fried mushrooms are easy to make, and this recipe uses only a few simple ingredients! Using sliced mushrooms is key, as they’re easier to eat and tastier to dip!
Whether you need a side dish or a quick appetizer recipe, whip these store-bought sliced mushrooms up and serve alongside your favorite dipping sauce, and maybe even these fried pickle slices, and they’ll both become your new favorite!

Why You’ll Love This Easy Fried Mushrooms Recipe
- Texture: I prefer using sliced mushrooms instead of button mushrooms for the texture and or the ease of eating! Using an egg in the batter provides a thicker breading and give the mushrooms a slight crunch.
- Quick: Sliced mushrooms don’t take long to cook through, and there’s very little prep time, making this recipe great for a quick side dish or appetizer to snack on while waiting for dinner.
- Ease: Fried sliced mushrooms are really easy and great for a beginner who may be looking to fry things for the first time too!
Jump to:
Deep Fried Mushrooms
When it comes to deep frying mushrooms, I like to deep fry them in my cast iron with oil but you can also use a deep fryer if you prefer. The mushrooms will float, so flipping may be required.
Can You Use Button Mushrooms?
You can! But we personally don’t like button mushrooms because of the texture when you bite in to them. However feel free to follow this same recipe, knowing that the cook time may be a little longer, waiting for the centers to cook too.
How to Wash Mushrooms
Did you know you’re not supposed to soak mushrooms? They’ll absorb water, and you sure don’t want that for taste/frying.
Just wipe or lightly rinse with cool water and pat dry. (Better yet, if you have time, wash them early and let air dry after you pat dry too… just so there is little chance of any water remaining on the mushrooms.)

Ingredients
- Seasoned salt
- Flour
- Eggs (if making the thicker breading – see images below)
- Sliced Mushrooms
- Oil
That’s it. The seasoned salt was super tasty in the flour breading and made a big difference. But feel free to use a different seasoning.
Some seasoning options to consider are:
- lemon pepper
- garlic pepper
- french fry seasoning
- greek seasoning
How to Fry Mushrooms
I’ll touch on a few key notes below on how to make fried mushrooms but you can also scroll down to the recipe card where you’ll find all of the details in one place.
To make the fried mushrooms without egg, for a thin breading:


- Bring oil to a temperature of about 375° F or hot enough over medium-high heat, that when a little flour is sprinkled in, it sizzles.
- You’ll start by combining the flour and seasoned salt in a bowl or zip-top bag.
- Add in your clean mushrooms and shake or stir to coat with the flour-spice mixture.
- Place them, one-by-one in the hot oil and cook for 2-3 minutes on each side or until golden brown.

To make the fried mushrooms with egg, for a thicker breading, you’ll:
- Bring oil to a temperature of about 375° F or hot enough over medium-high heat, that when a little flour is sprinkled in, it sizzles.
- You’ll start by combining the flour and seasoned salt in a bowl or zip-top bag.
- Next, whisk your eggs in a separate bowl.
- Place your mushrooms in the egg, and then place in seasoned flower to coat. (I seal the bag and shake until mushrooms are coated.)
- Place battered mushrooms in hot oil and allow them to fry on each side for about 2-3 minutes or until golden brown.
- When fried mushrooms are finished, remove them from the oil with a slatted spatula and place them on a plate, platter, or baking sheet that is lined with paper towels (to soak up excess grease) and serve immediately.

To Use Egg or Not Use Egg
My pick is to use egg. My dad is the one who taught me how to make fried mushrooms and he prefers the mushrooms without the egg in the breading, so it results in a thinner coating.
I suggest trying both so you can be the judge of what you prefer!

What to Serve with Fried Mushrooms
Eating these mushrooms by themselves is great but they’d also be amazing alongside this jalapeno ranch or this chipotle sauce!
FAQs
Deep frying mushrooms in vegetable or canola oil, is a great way to fry them, to get that breading and crunch.
Sliced mushrooms are great for frying but you can also fry button mushrooms if you prefer that texture.
When the mushrooms have turned slightly golden brown, they’re ready to remove from the oil on to a paper towel-lined plate, to soak up excess oil.
Related Recipes
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Recipe

Fried Mushrooms Recipe
Ingredients
- 8 ounces sliced mushrooms cleaned
- 1 cup flour
- 2 Tablespoon seasoned salt
- vegetable or canola oil enough to create an inch or more of oil in pan if pan frying, or enough for your deep fryer requirements.
- 2 eggs leave out the eggs if you prefer a more thin, breading. See instructions below.
Instructions
- Heat oil in the pan over medium heat if pan frying. If deep frying, heat oil to about 375° F, or turn on medium heat and test with sprinkle of flour for sizzle. (See below.)
- Combine flour and seasoned salt in large bowl or zip-top bag.
For Thin Mushroom Breading
- Pour mushrooms into flour/salt mixture and stir or shake to coat.
- When oil is heated through (to test if oil is ready, sprinkle a pinch of flour in oil. If sizzles, it's ready.)
For Thicker Mushroom Breading
- Coat mushrooms in the eggs, then seasoned flour, and place the mushrooms in the heated oil, and fry for 2-3 minutes, (flipping if necessary) until they turn to a golden brown.
- If deep frying, fry for 2-3 minutes or until golden brown.
- Remove from oil and drain on a plate topped with paper towels to soak up excess oil.
- Serve warm!
Video
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Lelia M Popp says
my husband like them fried
Lelia M Popp says
good recipes
Jessica says
Thank you so much!
Stephanie says
I do this but I use egg and then flour! Thicker and better!
Jessica says
Thanks for the tip!!
Wendy d says
Please wash your mushrooms under running water. It does not cause the mushrooms to absorb water. This has been proven scientifically. I have washed mushrooms for over 40 years and there is no difference.
Anna says
Fried mushrooms are my favorite! This recipe is a winner!
Jessica says
Thank you Anna! Mine too!
wilhelmina says
These mushrooms are downright addictive! Perfect as a side dish or just for snacking!
Jessica says
Haha!!! I agree!
Katie says
I don’t normally like mushrooms but these are delightful!
Jessica says
Yay!! Thank you so much!
Jen says
We always order these as an appetizer when we go out. My kids love them and we end up fighting over the last one, haha!
Sara Welch says
What a great side dish for busy weeknights! Adding this with my dinner line up for the week! Looks amazing!
Jessica says
YES! Love this as a side dish!
Christine Shenker says
My mother made these we I was a little girl…my sisters and brother lived them so much we counted out each one to make sure no one got more than the other…memories! Maling some tonight! Thanks for the recipe!
Jessica says
Oh how sweet! I love this story! I hope you love them and take you back to the memories! 🙂