of fried mushrooms—tender, flavorful mushrooms with a salty, crispy coating. But they take some finesse to get just right because mushrooms hold a lot of moisture. Many restaurant versions I’ve sampled have been soggy, with scalding mushroom water gushing out at first bite. I had two goals for fried mushrooms worth making: tender mushrooms that aren’t watery and a flavorful crispy coating that holds up until the last one is eaten.
