Bite-sized, golden, and packed with flavor, Matty Matheson’s crispy mushrooms are the snack you can’t stop eating. Perfectly seasoned, seriously crunchy, and totally addictive. Follow Matty’s lead and treat yourself to a popcorn mushroom sandwich before the guests arrive.
Matty Matheson’s Crunchy Popcorn Mushrooms
Bite-sized, golden, and bursting with flavor, Matty Matheson’s crispy mushrooms are seriously crunchy and totally addictive.
Bite-sized, golden, and bursting with flavor, Matty Matheson’s crispy mushrooms are seriously crunchy and totally addictive.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yield
6-8 servings
Ingredients
- Mushrooms:
- 8oz white button or crimini mushrooms
- 8oz shiitake mushrooms
- 8oz oyster mushrooms
- Dredge:
- 2 cups buttermilk
- 3 tablespoons Matheson Food Company (MFC) Seasoning “Heater/Enflamme” (spicy/sweet seasoning powder)
- 2 cups flour
- 1/4 cup corn starch
- 1/4 teaspoon baking powder
- Salt
- 2 quarts vegetable oil
- Honey Dijon:
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons dijon mustard
- 1/4 cup honey
- Salt and black pepper
- Lemon wedges
- Optional Sandwich for the Cook:
- 1/4 head iceberg lettuce, shredded
- 2-3 slices tomato
- Barbecue sauce
- MFC Seasoning “Heater/Enflamme” (spicy/sweet seasoning powder)
- Pickled jalapeños
- Bread and butter pickles
- Brioche burger bun
Instructions
- Heat 2 quarts of vegetable oil in a large pot to 350 Degrees Fahrenheit.
- While oil comes to temperature, chop or tear all of the mushrooms into pieces ranging from bite-sized to medium-sized.
- Combine the buttermilk and MFC seasoning in a large bowl. Season to taste with salt.
- Combine the flour, cornstarch, and baking powder in another large bowl, and add 1 teaspoon of salt.
- Once oil reaches exactly 350 Degrees Fahrenheit, working in small batches, first submerge the mushrooms in the wet mix (buttermilk), and then coat in the dry mix (flour) before frying. Work carefully to ensure that the mushrooms are fully covered.
- Once covered, fry in small batches until the mushrooms are golden brown and crispy, about 3 – 4 minutes. Using tongs or slotted spoon, remove from the oil and drain on a cooling rack or paper towels to remove excess oil. Season with salt to taste.
- To make the honey dijon dipping sauce, combine the mayonnaise, yellow mustard, dijon mustard, and honey in a small bowl. Season with salt and black pepper to taste.
- Place the fried mushrooms on a plate with the honey dijon for dipping. Serve with lemon wedges to squeeze over the mushrooms.
- Create an optional sandwich with your extra fried mushrooms. Grab your favorite BBQ sauce and pickles from the fridge. Sauce the fried mushroom with the barbecue sauce. Season with your favorite Matheson Food Company seasoning. Assemble the sandwich on a brioche bun with the shredded lettuce, tomato, and pickles of your choosing.