Logan's Roadhouse Fried Mushrooms
Crispy, golden-brown mushrooms with a perfectly seasoned coating just like those served at Logan's Roadhouse.
Servings 4
Calories 295kcal
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.
- 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
Recipe Tips
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
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
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