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