These crispy fried porcini mushrooms are one of those simple appetizers that taste incredible without needing a long list of ingredients. We made them with fresh porcini mushrooms picked straight from the forest, sliced into thick pieces, coated in breadcrumbs, and pan-fried until beautifully golden.
The outside gets crispy and crunchy, while the mushrooms stay tender and meaty inside. They’re almost like little mushroom schnitzels, and I love how the earthy flavor of the porcini still comes through beneath that golden coating.
Here is what you’ll need to make these delicious mushrooms:
Ingredients
- 1 lb (450 g) fresh porcini mushrooms
- 2 large eggs
- ½ cup (65 g) all-purpose flour
- 1 cup (110 g) plain breadcrumbs, plus more as needed
- Salt and black pepper, to taste
- Olive oil, for shallow frying
Optional for serving
- Fresh parsley
- Lemon wedges
- Grated Parmesan cheese
- Lemon garlic aioli dip
Instructions
- Clean the mushrooms – Gently brush away any dirt from the fresh porcini mushrooms. Trim the ends of the stems if needed, then cut the mushrooms lengthwise into thin slices (about ¼ inch), keeping some of the cap and stem together to create those beautiful schnitzel-like shapes.
- Prepare the breading station – Place the flour in a shallow bowl, beat the eggs in a second bowl, and add the breadcrumbs to a third. Season the flour or breadcrumbs lightly with salt and black pepper.
3. Coat the porcini – Lightly coat each mushroom slice in flour, dip it into the beaten eggs, and then press it into the breadcrumbs until both sides are evenly covered. Shake off any excess coating.
4. Heat the oil – Pour enough olive oil into a large frying pan to cover the bottom generously. Heat over medium heat until the oil is hot and shimmering.
5. Fry the mushrooms – Carefully place the breaded porcini slices into the pan in a single layer. Fry for approximately 2–4 minutes per side, depending on their thickness, until the coating turns golden brown and the mushrooms are tender and cooked through. Work in batches if needed.
6. Drain and serve – Transfer the fried mushrooms to a plate lined with paper towels to absorb any excess oil. Sprinkle with a little salt while they’re still hot and serve immediately.
Tips for Crispy Fried Porcini Mushrooms
My biggest tip for getting these mushrooms nice and crispy is not to skip the flour coating! The flour helps coat the mushrooms evenly and creates a barrier so the oil doesn’t soak directly into them. It also gives the breadcrumbs an extra layer to stick to, making the outside even crispier.
If you want to take the crispiness up another notch, mix a tablespoon of cornstarch into your all-purpose flour before coating the mushrooms. It’s a simple little trick that makes a difference!
I like to slice the porcini mushrooms about ¼ inch thick. This way, they cook quickly, the coating gets nice and crispy.
And one last thing, don’t overcrowd the pan. Give the mushrooms a little room to fry and turn golden brown on both sides. They’re best served straight from the pan while they’re still warm and crunchy!
Ways to Serve Fried Porcini Mushrooms
These crispy mushroom schnitzels are delicious straight from the frying pan, but there are a few easy ways to turn them into a lovely appetizer or side dish.
- With fresh lemon – A squeeze of lemon juice adds brightness and balances the richness of the fried coating.
- With garlic aioli – Serve with a small bowl of homemade garlic aioli or a simple lemon mayonnaise for dipping.
- As an Italian antipasto – Arrange the mushrooms on a platter with fresh parsley, Parmesan shavings, olives, and other Italian appetizers.
- Alongside a fresh salad – A simple arugula salad with lemon and olive oil makes a nice contrast to the crispy mushrooms.
- With a glass of wine – A dry Italian white wine, such as Pinot Grigio or Soave, pairs nicely with the earthy porcini and golden breadcrumb coating.
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A Little Taste of the Italian Forest
There’s something so special about cooking with porcini mushrooms picked fresh from the forest. We had some beautiful mushrooms with big brown caps and thick stems, and I couldn’t think of a better way to enjoy them than slicing them up, coating them in breadcrumbs, and frying them until golden and crispy.
And if you have more fresh porcini mushrooms to use up, you have to try this creamy porcini mushroom risotto too! We made both recipes with the same freshly picked mushrooms, and they’re so different but equally delicious.
I hope you give these fried porcini mushrooms a try, especially with a little lemon garlic aioli on the side. They’re seriously good!
5-Ingredients Fried Porcini Mushrooms Appetizer
Ingredients
- 1 lb (450 g) fresh porcini mushrooms
- 2 large eggs
- ½ cup (65 g) all-purpose flour
- 1 cup (110 g) plain breadcrumbs, plus more as needed
- Salt and black pepper, to taste
- Olive oil, for shallow frying
- Optional for serving
Optional for serving
- Fresh parsley
- Lemon wedges
- Grated Parmesan cheese
- Lemon garlic aioli dip
Instructions
- Clean the mushrooms – Gently brush away any dirt from the fresh porcini mushrooms. Trim the ends of the stems if needed, then cut the mushrooms lengthwise into thin slices (about ¼ inch), keeping some of the cap and stem together to create those beautiful schnitzel-like shapes.
- Prepare the breading station – Place the flour in a shallow bowl, beat the eggs in a second bowl, and add the breadcrumbs to a third. Season the flour or breadcrumbs lightly with salt and black pepper.
- Coat the porcini – Lightly coat each mushroom slice in flour, dip it into the beaten eggs, and then press it into the breadcrumbs until both sides are evenly covered. Shake off any excess coating.
- Heat the oil – Pour enough olive oil into a large frying pan to cover the bottom generously. Heat over medium heat until the oil is hot and shimmering.
- Fry the mushrooms – Carefully place the breaded porcini slices into the pan in a single layer. Fry for approximately 2–4 minutes per side, depending on their thickness, until the coating turns golden brown and the mushrooms are tender and cooked through. Work in batches if needed.
- Drain and serve – Transfer the fried mushrooms to a plate lined with paper towels to absorb any excess oil. Sprinkle with a little salt while they’re still hot and serve immediately.
