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
- 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
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!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Heather @ Sugar Dish Me says
So let’s talk about my love affair with mushrooms.
And fried things.
I mean… what’s not to love? Also I might crisp everything this weekend.
That’s some treat and perfect with chill beer :) Love the sriracha mayo too!
PS: see you soon in Carmel ;)
Jennifer Farley says
Oh yay, see you soon! I can’t wait.
Marta @ What should I eat for breakfast today says
I don’t know why (or maybe I know) but everything fried is so delicious. I like fried mushrooms and I’ve never tried it in panier before. Sounds delicious.
Nutmeg Nanny says
Wow, this looks so delicious! This recipe is right up my alley :)
Mushrooms Canada says
What a perfect flavour combination! This recipe is going to good use very, very soon. Seriously mouthwatering…thanks for sharing!
Maggie Unzueta says
I can’t wait to try this. Love spicy mayo!
Carol | a cup of mascarpone says
I NEED these tonight with cocktails! Love this recipe, Jen!
I am in love with mushrooms lately and I LOVE Old Bay! I can’t wait to try these babies!