Phase 1: The Triple-Dredge for Maximum Crunch
Set up three shallow bowls:
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Flour seasoned with salt and pepper
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Beaten eggs
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Panko mixed with Parmesan, garlic powder, onion powder, and herbs
Pat mushrooms completely dry. Coat each mushroom in flour, dip in egg, then press firmly into the panko mixture. Place on a parchment-lined tray.
Phase 2: Choose Your Crisping Method
Option A: Frying (Ultra-Crispy Result)
Heat ½ inch of oil to 350°F (175°C).
Fry mushrooms in batches for 2–3 minutes per side until deep golden brown.
Drain on a wire rack (not paper towels).
Option B: Baking (Lighter but Still Crispy)
Preheat oven to 425°F (220°C).
Place mushrooms on a greased rack over a baking sheet.
Lightly spray with oil.
Bake 18–22 minutes, flipping halfway.
Phase 3: Garlic Butter Magic
Melt butter over low heat.
Add garlic and cook 1–2 minutes until fragrant (do not brown).
Remove from heat and stir in parsley, lemon juice, and red pepper flakes.
Phase 4: Toss & Serve
Place hot mushrooms in a large bowl.
Pour garlic butter over them and gently toss to coat evenly.
Transfer to a serving platter. Finish with extra Parmesan and parsley. Serve immediately.
Pro Tips for Perfect Mushroom Bites
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Dry mushrooms thoroughly—moisture kills crispiness
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Use panko only for the crunchiest texture
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Never overcrowd the pan or tray
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Serve immediately after tossing in garlic butter
How to Serve Them
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