fried-old-bay-mushrooms
Print Recipe

Crispy Old Bay Mushrooms with Sriracha Mayo

These Crispy Old Bay Mushrooms with Sriracha Mayo are a perfect snack or party appetizer!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Crispy Old Bay Mushrooms
Servings: 4 servings (approximately)
Calories: 336kcal
Author: Jennifer Farley

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.

Nutrition

Calories: 336kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 656mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2.6% | Vitamin C: 10.8% | Calcium: 3.4% | Iron: 11.5%