Chicken Fried Mushrooms with Gravy (Printable)

Crispy golden mushrooms with creamy peppery gravy, a vegetarian Southern-style favorite.

# What You Need:

→ For the Fried Mushrooms

01 - 1 lb large mushrooms, such as cremini or button, cleaned and stems trimmed
02 - 1 cup all-purpose flour
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1 tsp salt
06 - ½ tsp black pepper
07 - 2 large eggs
08 - ¼ cup milk
09 - 1 cup breadcrumbs, panko or regular
10 - Vegetable oil for frying

→ For the Gravy

11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1½ cups whole milk
14 - ½ tsp salt
15 - ½ tsp black pepper
16 - ¼ tsp garlic powder
17 - Pinch of cayenne pepper, optional

# Directions:

01 - Pat mushrooms completely dry with paper towels. If large, halve or quarter them to create bite-size pieces for even frying.
02 - Arrange three shallow bowls: first with flour mixed with garlic powder, paprika, salt, and black pepper; second with beaten eggs and milk whisked together; third with breadcrumbs.
03 - Dredge each mushroom piece in seasoned flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumbs. Place breaded mushrooms on a tray.
04 - Pour about 1 inch of vegetable oil into a deep skillet. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry mushrooms in batches for 3–5 minutes, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
06 - In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes, stirring constantly to create a smooth roux without browning.
07 - Slowly whisk in milk until fully incorporated and smooth. Add salt, pepper, garlic powder, and cayenne. Simmer for 3–5 minutes, whisking constantly until thickened. Adjust seasoning to taste.
08 - Arrange fried mushrooms on plates and generously ladle warm gravy over the top. Serve immediately while crispy.

# Expert Suggestions:

01 -
  • That first crunch when you bite through the crispy coating into the tender mushroom inside is absolutely worth every minute of prep work
  • The gravy comes together so quickly you'll wonder why you ever bothered with store-bought versions
02 -
  • Dry mushrooms are non-negotiable since any moisture will make your coating slide right off during frying
  • Let the fried mushrooms rest on a wire rack instead of paper towels to keep both sides perfectly crispy
03 -
  • Use a kitchen thermometer for the oil because guessing leads to either soggy mushrooms or burnt coating
  • The gravy tastes even better if you make it a little ahead and keep it warm on the lowest setting

Go Back