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4.9 from 87 votes

Logan's Roadhouse Fried Mushrooms

Crispy, golden-brown mushrooms with a perfectly seasoned coating just like those served at Logan's Roadhouse.

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 fresh white button mushrooms
  • 1 cups  all-purpose flour
  • 2 teaspoons salt
  • 1 1/2 teaspoon ground black pepper
  • 1 cup buttermilk
  • 1/2 cup water

Instructions

    Cup of Yum
  1. Pour oil into a large saucepan or deep fryer to a depth of 3 to 4 inches. Heat the oil to 350 degrees.
  2. 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. 
  3. Combine the flour with the salt and pepper in a bowl. Stir to combine the flour mixture.
  4. Combine buttermilk and water in another bowl
  5. Dredge the mushrooms in the seasoned flour, shaking off the excess, and then dip them in the buttermilk.
  6. Dredge them in the flour again. Knock off the excess flour.
  7. 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

  • Room temperature buttermilk: Take the buttermilk out of the refrigerator 20-30 minutes before using. Room temperature buttermilk coats the mushrooms more evenly and creates a better crust.
  • Maintain oil temperature: Use a thermometer to keep the oil at 350°F. If the oil is too cool, the mushrooms will absorb too much oil and become greasy. If it's too hot, the coating will burn before the mushrooms cook through.
  • Work in small batches: Overcrowding the fryer will lower the oil temperature and result in soggy mushrooms. Fry in small batches, allowing the oil to return to temperature between batches.
  • Don't skip the double-dredge: The flour-buttermilk-flour process is key to achieving that thick, crispy coating that makes these mushrooms special.
  • Let them drain properly: Allowing excess oil to drain on a wire rack rather than paper towels keeps the bottom of the mushrooms from becoming soggy.

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 (14%) 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: 4Serving

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.