Fried Mushrooms
Mushrooms cooked hot in butter or batter — Creamy Garlic Parmesan Mushrooms, Sautéed Mushrooms, Air Fryer Mushrooms, Deep Fried Mushrooms — for busy weeknights.
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Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces white mushrooms
- 2 cloves garlic
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 2 ounces cream cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- for garnish fresh parsley
Instructions
- 1In a medium-sized skillet over medium-high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.
- 2Add the heavy cream, parmesan cheese, cream cheese, Italian seasoning, salt, and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.
- 3Serve immediately and garnish with fresh parsley.
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Open in Pepper →Mushrooms Get Better In A Hot Pan
A pound of mushrooms costs a couple of dollars and turns into something worth fighting over, as long as you give them heat and room. Crowd them and they steam; spread them out and they brown.
Cooks on Pepper reach for these when the steaks are resting, when the burgers need something alongside, or when a plate of hot, crispy bites is dinner all by itself.
Every recipe here is mushrooms and not much else: Creamy Garlic Parmesan Mushrooms in butter, simple Sautéed Mushrooms with minced garlic, Air Fryer Mushrooms with Tajin and lime, Deep Fried Mushrooms in seasoned flour, Crispy Fried Mushrooms with a light cornstarch batter, and a Vegan Oyster Mushroom Fried with hot sauce and oat milk.
Quick Tips
- 1
Give them room
Cook a pound of mushrooms in a 12-inch skillet in one layer. If they overlap, work in two batches so they brown instead of steaming.
- 2
Salt at the end
Wait until the last 2 minutes to salt. Early salt pulls out water and you end up simmering, not searing.
- 3
Wipe, don't soak
Brush or wipe mushrooms with a damp paper towel. Soaking makes them soggy and batter slides right off.
- 4
Keep oil at 350
For deep fried mushrooms, hold the oil at 350°F and fry 3 to 4 minutes until golden, letting it come back up between batches.
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