4.9 from 87 votes
Logan's Roadhouse Fried Mushrooms
Logan's Roadhouse Fried Mushrooms features fresh white button mushrooms with a double-dredge coating in seasoned flour and buttermilk, then deep-fried to a golden, crispy exterior. The method ensures a sturdy, crunchy crust while keeping mushroom centers tender. Proper oil temperature and frying in small batches prevent greasiness and soggy results, making it a classic, textured appetizer or side dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
295 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 295
% 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.