Matty's Super Bowl Crispy Mushroom Burger

Ingredients

• 1 pound Mixed Mushrooms (cleaned, trimmed, cut into halves or quarters; use button, shiitake, oyster, cremini or any favorite)
• 1 cup Buttermilk (full‑fat for best coating)
• 2 cups All-Purpose Flour (sifted)
• 0.25 cup Cornstarch (adds extra crispness)
• 0.25 teaspoon Baking Powder (helps the coating puff slightly)
• 1 teaspoon Salt (for the batter seasoning)
• 0.5 teaspoon Black Pepper (freshly cracked)
• 3 cups Vegetable Oil (high smoke‑point oil for deep‑frying (canola, peanut, or sunflower))
• 0.25 cup Mayonnaise (for the dip)
• 1 teaspoon Yellow Mustard (adds mild tang)
• 1 tablespoon Dijon Mustard (sharp flavor for the dip)
• 2 tablespoons Honey (balances the dip’s acidity)
• 0.25 teaspoon Cracked Black Pepper (for dip) (freshly cracked)
• Pinch Salt (for dip) (to taste)

Instructions

1. Clean and Cut Mushrooms

   Wipe each mushroom with a damp paper towel, trim the stems if needed, and cut larger mushrooms (button, cremini) in half; leave smaller shiitake or oyster mushrooms whole or quartered.

   Time: PT10M

2. Marinate in Buttermilk

   Place the cut mushrooms in a large mixing bowl and pour 1 cup of buttermilk over them. Toss to coat and let sit for 5 minutes.

   Time: PT5M

3. Prepare the Batter

   In a separate bowl combine 2 cups flour, 1/4 cup cornstarch, 1/4 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk until evenly mixed.

   Time: PT5M

4. Heat Oil to 350°F

   Add 3 cups vegetable oil to the pot, attach the thermometer, and heat over medium‑high until the oil reaches 350°F (176°C).

   Time: PT5M

   Temperature: 350°F

5. Coat the Mushrooms

   Remove mushrooms from the buttermilk, allowing excess to drip off. Transfer them to the flour mixture and toss until each piece is fully coated. Let excess batter fall back into the bowl.

   Time: PT5M

6. Fry the Mushrooms

   Working in small batches, carefully lower the coated mushrooms into the hot oil. Fry for 2–3 minutes, turning once, until golden brown and crisp. Use a slotted spoon to remove and place on paper towels.

   Time: PT10M

   Temperature: 350°F

7. Season and Drain

   While still hot, sprinkle a light pinch of salt over the fried mushrooms. Let them rest on paper towels to drain excess oil.

   Time: PT2M

8. Make Honey Dijon Dip

   In the small bowl combine 1/4 cup mayonnaise, 1 tsp yellow mustard, 1 tbsp Dijon mustard, 2 tbsp honey, 1/4 tsp cracked black pepper, and a pinch of salt. Whisk until smooth.

   Time: PT3M

9. Serve

   Arrange the crispy mushrooms on a serving platter with the honey Dijon dip in a small bowl. Serve immediately while hot and crunchy.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mixed Mushrooms: Any single type of mushroom
• Instead of Buttermilk: Milk plus 1 tbsp lemon juice or vinegar
• Instead of All-Purpose Flour: Pastry flour
• Instead of Cornstarch: Potato starch
• Instead of Baking Powder: Baking soda + cream of tartar (1/8 tsp each)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Mayonnaise: Greek yogurt
• Instead of Yellow Mustard: Dijon mustard (use less)
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Honey: Maple syrup
• Instead of Cracked Black Pepper (for dip): White pepper
• Instead of Salt (for dip): Sea salt

Equipment Needed

• Large Mixing Bowl
• Small Bowl
• Whisk or Fork
• Cutting Board
• Chef's Knife
• Deep‑Fry Thermometer
• Heavy‑Bottomed Pot or Deep Fryer
• Slotted Spoon or Spider Strainer
• Paper Towels
• Plate for Draining
• Serving Bowl

Critical Steps — Do Not Skip

• Maintaining oil temperature at exactly 350°F is essential for crispness
• Ensuring mushrooms are fully coated but not overly thick with batter
• Draining fried mushrooms on paper towels immediately to remove excess oil

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the batter
• Use a mix of mushroom varieties for texture contrast
• After frying, sprinkle a tiny drizzle of truffle oil for an upscale twist

Troubleshooting

Storage

Refrigerator: Store leftover mushrooms in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes to regain crispness.

Freezer: Not recommended – freezing makes the coating soggy.

Room temperature: Dip can sit at room temperature for up to 2 hours; keep mushrooms covered if not serving immediately.

Make-Ahead Tips

• Prepare the honey Dijon dip up to 24 hours in advance and store refrigerated
• Coated mushrooms can be refrigerated for 30 minutes before frying; pat dry before adding to oil

Frequently Asked Questions