Logans Roadhouse Fried Mushrooms

Logans Roadhouse is known for its crispy fried mushrooms. This mushroom recipe is simple to prepare, these deep-fried mushrooms have the perfect crispy texture everyone loves. Serve this with your favorite sauce, and you will have a side that will make mushroom lovers enjoy. 

copycat Logan's Roadhouse fried mushrooms appetizer.

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What makes these deep fried mushrooms so good?

Logans Roadhouse has many excellent dishes. They make a fantastic steak, but they also have many great appetizers, and they make a variety of adult lemonades that are hard to resist.

These mushrooms have a seasoned flour crust that is simple to prepare. The buttermilk gives these mushrooms flavor that is

Why you should try this recipe

These fried mushrooms are very simple. They are made with seasoned flour and dipped in buttermilk. Buttermilk always makes a nice thick batter.

This deep-fried mushroom batter recipe could make fried chicken steaks, chicken tenders, onion rings, and much more. It’s a great batter to compliment the flavor of what you fry with it.

I know you will be so happy with how easy these are to make. You can serve them as an appetizer or side dish.

Recipe Ingredients

Here’s a list of what you need for homemade fried mushrooms:

Please go to the recipe card to get the full recipe and the quantities you need for this fried mushrooms recipe. 

  • Fresh white button mushrooms
  • All-purpose flour
  • Salt
  • Ground black pepper
  • Buttermilk
  • Water
  • Vegetable oil for frying
Battered Logans Roadhouse Fried Mushrooms.

Optional Ingredients

Some ideas for additional flavor:

  • Add a 1/2 teaspoon of garlic powder and/or onion powder to the flour mixture.
  • Use seasoned salt instead of plain salt.
  • After dipping the floured mushrooms in the buttermilk, dredge them in panko breadcrumbs for extra crispy texture.

How to Make Fried Mushrooms

  1. Pour oil into a large saucepan or deep fryer to a depth of 3 to 4 inches.
  2. Heat the oil to 350 degrees. If frying in a pan, use a thermometer to check the oil’s temperature.
  3. Gently clean the mushrooms with a damp paper towel.
  4. Trim the stems from mushrooms larger than ¾-inch wide. 
  5. Combine flour with salt and pepper in a medium bowl.
  6. Combine buttermilk and water in another bowl.
  7. Dredge mushrooms in the seasoned flour and shake off excess flour.
  8. Dip mushrooms in buttermilk mixture.
  9. Dredge dipped mushrooms in the flour again and shake off excess flour.
  10. Gently lower battered mushrooms gently into the hot oil. Do this in small batches so you don’t overcrowd the fryer.
  11. Cook until golden brown.
  12. Use a slotted spoon the transfer the fried mushrooms to a wire rack over a rimmed baking sheet to drain.
  13. You can keep them warm in the oven set to the lowest temperature.
  14. Serve with ranch dressing, marinara sauce, or your favorite dipping sauce.

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 Ranch Salad Dressing, Canes Chicken Tender Dipping sauce, or a simple squeeze of lemon juice. 

a platter of fried mushrooms with dipping sauce

How to store leftover fried mushrooms

You can store leftover fried mushrooms in an airtight container. I recommend placing them into the container after they have cooled completely. This way, they will not steam in the container. They will stay fresh in your refrigerator for up to five days.

How to reheat fried mushrooms

I recommend either reheating these in a 375-degree oven for 6 to 8 minutes or until they are warm, or reheating in an air fryer or convection for 4 to 6 minutes at 375 degrees. I do not recommend reheating fried mushrooms in the microwave as the microwave will not crisp the batter.

If you love fried mushrooms, you will love these great appetizer recipes

Top Copycat Restaurant Mushroom Recipes

Take a look at more of the best appetizer recipes and copycat meals.

A plate of fried mushrooms

Logan’s Roadhouse Fried Mushrooms

Enjoy easy to make Logan's Roadhouse Fried Mushrooms straight from your own kitchen.
4.94 from 29 votes
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Course: Appetizer
Cuisine: American
Keyword: Fried Mushrooms, Logans Roadhouse Fried Mushrooms
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 295kcal


  • 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


  • 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.



Calories: 295kcal | Carbohydrates: 30g | Protein: 8g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 6mg | Sodium: 1233mg | Potassium: 485mg | Fiber: 2g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 2.4mg | Calcium: 80mg | Iron: 2.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Brenda

    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!

  2. DavidF

    5 stars
    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.

  3. Missy

    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.

    • DavidF

      5 stars
      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.

  4. Cheryl

    4 stars
    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

    • DavidF

      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.

    • DavidF

      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.

    • DavidF

      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.

  5. Holly

    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

  6. Rhonda

    5 stars
    I had fried mushrooms last night at Winghouse they were very good .now I have to make them myself at home.

    • Annelise

      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

  7. Douglas F.

    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!!

  8. Cheryl Allison

    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 ????

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