Logan's Roadhouse Fried Mushrooms
User Reviews
4.9
Logan's Roadhouse Fried Mushrooms
Description
This recipe for Logan's Roadhouse Fried Mushrooms begins with fresh white button mushrooms, cleaned gently to preserve their texture. Mushrooms with large stems are trimmed to avoid woody parts. The preparation uses a seasoned flour mix combined with salt and black pepper, and a buttermilk dip to build a thick, crispy coating through a flour-buttermilk-flour dredging process.
The mushrooms are fried at 350°F in oil deep enough to crisp all sides evenly within 2 to 3 minutes. Maintaining this temperature is crucial; oil that is too cool results in oil absorption and greasiness, while too hot will burn the coating prematurely. Draining the mushrooms on a wire rack rather than paper towels helps retain the crispiness without sogginess.
Serve these mushrooms hot as a crispy appetizer or side to accompany dipping sauces. Their firm, crunchy crust contrasts with the juicy mushroom interior. This recipe suits occasions where a crunchy, fried vegetable snack is desired.
Allow buttermilk to reach room temperature before coating to improve batter adhesion. Fry in small batches to maintain constant oil temperature. Do not skip the double-dredge step for maximum crust thickness. Proper draining prevents soggy bottoms and maintains texture.
Ingredients
- vegetable oil for frying
- 1 pound white button mushroom fresh
- 1 cups all-purpose flour
- 2 teaspoons salt
- 1 1/2 teaspoon black pepper ground
- 1 cup buttermilk
- 1/2 cup water
Instructions
- Pour oil into a large saucepan or deep fryer to a depth of 3 to 4 inches. Heat the oil to 350 degrees.
- Gently clean the mushrooms with a damp paper towel. If these stems are very large (greater than 3/4 inch), trim off the stem, as they may be woody. If the mushrooms are small, there is no need to trim off the stem.
- Combine the flour with the salt and pepper in a bowl. Stir to combine the flour mixture.
- Combine buttermilk and water in another bowl
- Dredge the mushrooms in the seasoned flour, shaking off the excess, and then dip them in the buttermilk.
- Dredge them in the flour again. Knock off the excess flour.
- Lower the mushrooms gently into the hot oil, cook them until they are golden brown. It will take about 2 to 3 minutes for the mushrooms to cook. Drain on a wire rack. Serve with your favorite sauce.
Notes
- Bring buttermilk to room temperature before use for better coating adherence.
- Maintain oil temperature at 350°F using a thermometer to ensure proper frying without greasiness or burning.
- Fry mushrooms in small batches to avoid overcrowding and temperature drop.
- Double-dredging flour-buttermilk-flour creates a thick, crispy crust.
- Drain mushrooms on a wire rack instead of paper towels to keep the coating crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 6mg | 2% |
| Sodium | 1233mg | 51% |
| Potassium | 485mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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