The first time I ordered fried mushrooms at Logan’s Roadhouse, I was blown away by what arrived at our table. Unlike the fried mushrooms I’d tried at other restaurants, these were perfectly golden with a light, seasoned coating that stayed on when you took a bite! There was no greasiness, no sogginess—just delicious, crispy mushrooms with juicy centers. One taste, and I knew I had to figure out how to recreate these at home.
After several test batches (and a pleased family who didn’t mind being taste-testers), I cracked the code: buttermilk. That’s the secret ingredient that gives these mushrooms their distinctive flavor and helps create that ideal crust that’s crispy on the outside while keeping them juicy.
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Now you can skip the restaurant prices and enjoy these addictive fried mushrooms whenever the craving strikes. They make a perfect appetizer for game day, a delicious side dish with steak, or a fun snack when you’re in the mood for something unique. The best part? They’re surprisingly simple to make!
Table of Contents
Why You’ll Love This Recipe
- Restaurant-Quality Results: Achieves that perfect Logan’s Roadhouse crispy exterior and juicy interior
- Simple Ingredients: Uses basic pantry staples you likely already have on hand
- Versatile: Works as an appetizer, side dish, or game-day snack
- Customizable: It is Easy to adjust seasonings to your taste preferences
- Crowd-Pleaser: Even mushroom skeptics tend to love these crispy treats
Ingredients & Their Purpose
- Fresh white button mushrooms – They provide a meaty base with mild flavor that absorbs the seasoning beautifully
- All-purpose flour – Creates the foundation for the crispy coating
- Salt – Enhances all the flavors and helps season the coating
- Ground black pepper – Adds subtle heat and depth to the breading
- Buttermilk – The secret ingredient that tenderizes the mushrooms and creates a thicker, more flavorful coating
- Water – Helps thin the buttermilk to the perfect consistency for dipping
- Vegetable oil – Provides the neutral-flavored medium for frying at high temperatures
Optional Flavor Boosters
- Garlic powder – Adds aromatic depth and savory notes (½ teaspoon)
- Onion powder – Provides sweet, savory undertones (½ teaspoon)
- Seasoned salt – Replaces regular salt for a more complex flavor profile
- Panko breadcrumbs – Creates an extra crispy exterior when used as a final coating
How to Make Fried Mushrooms
Step-by-Step Instructions
- Prepare the oil: Pour vegetable oil into a deep fryer or large saucepan to a depth of 3-4 inches. Heat to 350°F (175°C). If you’re not using a deep fryer with built-in temperature control, use a thermometer to monitor the temperature.
- Clean the mushrooms: Gently wipe them with a damp paper towel to remove dirt. Avoid washing them under running water, as they absorb moisture readily.
- Trim if needed: For mushrooms larger than ¾-inch wide, trim the stems flush with the caps. Smaller mushrooms can be left whole with the stems intact.
- Prepare the dredging station: Combine flour, salt, and pepper in a medium bowl. In a second bowl, whisk together the buttermilk and water until smooth.
- First dredge: Toss mushrooms in the seasoned flour mixture, ensuring they’re completely coated. Shake off any excess flour.
- Buttermilk dip: Dip the floured mushrooms into the buttermilk mixture, ensuring they’re fully coated.
- Second dredge: Return the mushrooms to the flour mixture for a second coating. Shake off excess flour to prevent the coating from falling off during frying.
- Fry in batches: Carefully lower several battered mushrooms into the hot oil, carefully not to overcrowd the fryer. Work in small batches to maintain oil temperature and ensure even cooking.
- Cook until golden: Fry for 2-3 minutes, or until the coating turns golden brown and crispy. The mushrooms will float when they’re done.
- Drain and keep warm: Use a slotted spoon to transfer fried mushrooms to a wire rack set over a baking sheet. This allows excess oil to drain while keeping the mushrooms crispy. If making multiple batches, you can stay finished mushrooms warm in an oven set to its lowest temperature.
- Serve hot: Enjoy immediately with your favorite dipping sauce, such as ranch dressing, marinara sauce, or horseradish sauce.
🔪Did you know that room-temperature buttermilk coats better?
Best Oil and Fryer for Fried Mushrooms
For this recipe, I use vegetable oil for frying. I like to use my T-Fal Fryer because it filters the oil and has a lid so the grease doesn’t splatter everywhere. I have used this for frying fish and much more. I love this fryer, as it can keep a constant temperature and is so easy to use.
Recipe variations
Once you have mastered this technique of preparing fried mushrooms, you may want to try this with different types of mushrooms. Here are a few that I recommend.
- Baby portobello mushrooms
- Oyster mushrooms
- Shiitake mushrooms
What can you serve these mushrooms with?
After preparing the best fried mushrooms you will ever eat, you may want to serve these with a delicious sauce. I recommend Wingstop’s Ranch Salad Dressing, Canes’ Chicken Tender Dipping sauce, or a simple squeeze of lemon juice.
Logan’s Roadhouse Fried Mushrooms
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
- 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.Â
- 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.
Video
Notes
Pro Tips for Perfect Fried Mushrooms
- 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
How to store leftover fried mushrooms
- Cool completely first
- Use an airtight container
- Store for up to 5 days
Do not stack while storing. The crust will fall off.
How to reheat fried mushrooms
- Oven: 375°F, 6-8 mins
- Air Fryer: 375°F, 4-6 mins
- Convection: 375°F, 4-6 mins
For best results, do not microwave them; they will become soggy. Do not reheat multiple times, the mushrooms do not hold up to being reheated several times.
If you love fried mushrooms, you will love these great appetizer recipes
- Cheese Curds
- Outback Fried Shrimp
- Fried Spuds Recipe
- Best Boneless Buffalo Wings
- Bloomin Onion Petals
- Fried Zucchini Recipe
- Fried Mozzarella Slices
- Mini Burgers
- Fried Pickles
- Deep Fried Mashed Potatoes
Top Copycat Restaurant Mushroom Recipes
Take a look at more of the best appetizer recipes and copycat meals.
I am celiac, so used gluten free flour. So delicious and crispy. I hadn’t had deep fried mushrooms in four years, so these were a real treat for me!
Stephanie … These were so delicious. I can’t believe we can make them at home — just as good as going to a restaurant. We will never buy these again. However, here are some changes that I’d suggest you try and (then) maybe apply to your own recipe.
Cathy made these yesterday, and they were fabulous. But, a few changes needed to be made:
• Eat with Marie’s creamy ranch dressing.
• Reduce salt and pepper to 1/2 tsp … maybe even less.
• Early on, remove all the stems for the mushrooms.
• If mushrooms really big, cut in half.
• With smaller mushrooms, just keep them whole.
• Don’t cut them too small, or they will not be juicy. They will be hard to chew and leathery.
• Don’t overcook them or over-brown them, because they won’t be that juicy.
• Aim for cooking them to be “Light Brown” — about 2 minutes.
• But randomize the mushrooms so that sometimes they’re big and sometimes they are a little smaller.
Hope that helps to improve your recipe; or, that’s what we like. And, the amount of salt is not determined yet. But, we are going to reduce it down. It’s pretty salty to us.
Just made a batch. Had trouble with breadcrumbs sticking to the mushroom as the egg didn’t coat all of the flour. They were still very good. Need to adjust the spices just a little as we like the flavors of salt and garlic. Thank you for the recipe.
Read my comment below. We had same issue (years ago on other things), but I explain how to fix it below. Hope that helps you, because this is a DAMNED GREAT recipe. Better than the restaurants — if you ask me.
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this. You can also try
I made this but didn’t get the batter to stick all over the mushrooms. They tasted superb though, used baby bellas and removed stems. So good like near perfect except the batter
You need to dry the mushrooms off — especially with PAPER TOWEL or the batter won’t stick good. I asked my wife to help. Steps: 1) put in seasoned flower first, 2) mushrooms into buttermilk, and 3) back into seasoned flower.
However, the biggest important thing is to dry ANYTHING OFF before you fry it. If not, the batter always falls off. We did the same thing for years, until we had a Hello Fresh recipe tell us.
Hope this helps. Maybe, Stephanie will add to her recipe to help other people.
Read my comment below. We had same issue (years ago on other things), but I explain how to fix it below. Hope that helps you, because this is a DAMNED GREAT recipe. Better than the restaurants — if you ask me.
These come out perfect every time!! Quickly became a family favorite!
10/10 will try again ive been tryin for 5 years now to get the texture just right and by god you nailed it
Yes, Mark, she sure the hell did. I can’t believe it. It’s better than any damned restaurant that I’ve ever been to. And, come to think — I used to pay FOUR BUCKS or FIVE BUCKS for something that is so easy to make. We just didn’t know how easy they are to make at home.
These were some of the best homemade fried mushrooms I have ever tasted!
Just cooked this, as directed, AMAZING !!!! Huge hit with the whole family.
Ice never heard of Logan’s Roadhouse but I tell you what these mushrooms are amazing. Ice Ben craving fried mushrooms and these definitely satisfied the craving I followed the recipe as written
As these ingredients are all pantry staples the only thing I didn’t have was buttermilk so I made my own it’s easy. I took a cup of milk and squeezed a lemon into it. Lemon juice + milk=buttermilk. I also used this batter to make fried shrimp which 1were also delicious
I love these fried mushrooms.
I had fried mushrooms last night at Winghouse they were very good .now I have to make them myself at home.
Really enjoyed these mushrooms. Please share more mushroom recipes.
First time I’ve tried fried mushrooms and these were delicious! I did make a few adjustments, -used thinned-out plain yogurt in place of buttermilk, and I added cajun seasoning blend and some parsley to dry ingredients. Turned out great..even my non-mushroom-loving family approved
O, dear it is all the right way.
Just made these and they were awesome!!
Keeper recipe!
I used electric stove.
6.5 too hot
5.5 not enough
6. Just right!
Thank you, I have an electric oven and never get the temperature correct.
Is there anyway that I could use powder buttermilk? Could I put powder buttermilk in with the flour and salt and combine it and then dip the mushrooms in flour mixture,then water,then flour again before frying? I moved to the Philippines 5 years ago and have never seen liquid buttermilk, only powdered buttermilk, that’s why I’m asking. The mushroom’s look soooo good!!
You can definitely try it. It wouldn’t hurt to try.
I would mix the powdered buttermilk with the water rather than the flour or with both. The reason I say this is for the consistency of the batter.
How did your mushrooms turn out?
You can make buttermilk with lemon juice and milk. https://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
Douglas … Powered buttermilk works perfect. That’s what we always use. When you buy buttermilk, it’s too expensive for what little we use. So, we just use the powered type, and it is perfect in almost every recipe.
I can’t wait to make the fried mushrooms. I’ve never had them at the restaurant you speak of but I have had. them. and also fried cauliflower at a place in the county I live in and the cauliflower is SO. tasty. I will try making both with this recipe. I thank you ????
Never thought of putting batter on a mushroom like an onion ring I bet they taste great. I guess they would be somewhat like tempura mushrooms
great mushroom recipe