These Crispy Old Bay Mushrooms with Sriracha Mayo are a perfect snack or party appetizer!
Ok, let’s cut to the chase here. When I say “crispy” you all know that’s just a fancy word for fried. These are fried mushrooms. I like fried things, don’t you? So why am I not calling them fried?
Maybe it’s because crispy sounds healthier and if I’m eating healthy food I won’t gain weight. Maybe crispy sounds more elegant and I’m trying to go after the gourmet food lovers. I’m not really sure; I just like the way it sounds. I had the same internal debate when I shared my Crispy Goat Cheese Salad with Strawberries and Avocados.
When I shared a link to that recipe on my Facebook page someone immediately asked “How do you make crispy cheese?” I responded “you fry it.” I should know better than to go down this road again.
Yet I just can’t help myself. These crispy Old Bay mushrooms with Sriracha mayo are addicting. And I highly recommend you make them immediately. The Old Bay seasoning adds a salty punch that reminds me of crab season.
The mushrooms gush with juicy flavor and the Sriracha mayo adds just the right amount of heat. You’ll gobble them up before you can even think about the fact that they’re fried.
Crispy Old Bay Mushrooms with Sriracha Mayo
Ingredients
Sriracha Mayo:
- 1/2 cup mayonaise
- 3 tablespoons Sriracha hot sauce
Crispy Old Bay Mushrooms:
- 8 ounces button mushrooms
- 1/2 cup flour
- 2 tablespoons Old Bay, divided
- 1 large egg, lightly beaten
- 1/2 cup seasoned Italian breadcrumbs, or plain breadcrumbs
- neutral high heat oil for frying, vegetable, peanut, safflower, etc
Instructions
To prepare the Sriracha Mayo:
- Combine ingredients until smooth. Set aside.
To prepare Crispy Old Bay Mushrooms:
- Wipe off each mushroom with a paper towel. Don't wash them.
- Set up a breading station. In one bowl, combine flour with 1 tablespoon Old Bay. In a second bowl, add just the egg. In the third bowl, combine the bread crumbs with 1 tablespoon Old Bay. Line up the 3 bowls in this order.
- Fill a large pot or dutch oven with oil so that it's at least 3 inches deep. Make sure the oil stops at least 3 inches before the top of the pan to ensure it doesn't bubble over. Use a thermometer and heat the oil to 350 degrees F.
- While the oil is heating up, bread the mushrooms. Start by dipping them in the flour, then the egg, then the breadcrumbs.
- Once the oil reaches 350 degrees F and the mushrooms are all breaded, carefully lower them into the oil and fry until golden brown. Try to maintain the temperature of the oil during the process.
- Allow to drain briefly on a paper towel. Serve immediately with the Sriracha mayo.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Averie @ Averie Cooks says
I love mushrooms! I eat them almost every day lately! For the past 6 mos or so, I have been on a huge kick. I don’t fry them, but I’d like to! Gorgeous, Jen :)
Amy @ What Jew Wanna Eat says
You had me at Sriracha! I’m definitely trying those pumpkin seeds in the fall too!
Jess says
What a combo – love both these flavors, but never would have thought to put them together, Jen! Who doesn’t love fried things, although I do agree that “crispy” sounds somehow more tame…
MadSCAR says
I love it! Thanks for recipe :)
Kiran @ KiranTarun.com says
Love the dark moody styling. So so beautiful, Jen :)
Chung-Ah | Damn Delicious says
Whether it’s “crispy” or “fried” I am ALL IN!
Roger Stowell says
I love the look of these and I’m sure that they’re delicious. I was ready to roll until I read about filling up a saucepan with oil. It’s not about fattening or unhealthy – I just have a bad feeling about pots of boiling oil. Too mediaeval for me:)
Jennifer Farley says
You could always try baking them.
Maureen | Orgasmic Chef says
Whatever you call these, I want to order seconds before I begin. I don’t eat heaps of fried food but some things are just better fried. Everything in moderation, right?
Grubarazzi says
These look amazing! I am with you on calling them “crispy”. It will make me feel better tonight when I make them for my husband, and inconspicuously eat a handful right out of the fryer.
Dan from Platter Talk says
Can’t wait to give these a try – one look at them and I knew in my heart that they are going to taste incredible. Love this idea!
Jennie @themessybakerblog says
I don’t care what you call them, but they look amazing. I’m from Baltimore, so Old Bay is favorite of mine. I love that mayo, too!
Paula @ Vintage Kitchen Notes says
Of course crispy sounds way better. This is so simple, not counting the frying, and such great flavors! I happen to have a tin of old bay seasoning, lord knows from when, because it´s not sold here. Great recipe Jen!
Joanne says
haha gotta love the semantics of the word “crispy”! And you also gotta love a fried treat on occasion. That sriracha mayo sounds amazing for pairing these with!
Erin | The Law Student's Wife says
“Crispy” all the way! And sriracha mayo? SOLD.
Heidi @foodiecrush says
Old Bay and mushrooms and crispy. Time to break out the Fry Daddy.